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Vanilla Sponge Cake With Chocolate Mocha Pudding
$0.86 per serving
1 likes
Ready in 45 minutes
12
dessert
Spoonacular Score: 15% 
My notes:
Vanilla Sponge Cake With Chocolate Mocha Pudding might be just the dessert you are searching for. This recipe serves 12. For 86 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 614 calories, 15g of protein, and 9g of fat. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires semi-sweet chocolate, flour, water, and grains of salt. With a spoonacular score of 55%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Vanilla Sponge Cake With Chocolate Mocha Pudding, Vanilla Sponge Cake With Chocolate Mocha Pudding, and Vanilla Sponge Cake with Chocolate Frosting.
Sponge Cake can be paired with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
» Get this wine on Amazon.com
Ingredients
200 g
1 cup
granulated sugar
1.5 Tbsps
1.5 Tbsps
coarsely ground coffee b
0.75 tsps
0.75 tsps
cream of tartar -or- a drop of lemon juice and 3 grains of
170.1 g
6 ounces
semi-sweet chocolate
200 g
1 cup
granulated sugar
1.5 Tbsps
1.5 Tbsps
coarsely ground coffee b
0.75 tsps
0.75 tsps
cream of tartar -or- a drop of lemon juice and 3 grains of
170.1 g
6 ounces
semi-sweet chocolate
Equipment
Instructions
- To make the Sponge Cake:
- You will need a 10-inch ungreased tube pan.
- Preheat the oven to 325F (160C).
- Blend the flour, baking powder and salt in a small bowl and set aside.
- Put the 6 egg yolks in a very large mixing bowl and beat until they turn a pale lemony color. Beat in the sugar and continue beating until very thick.
- Beat in the dry ingredients in three additions, alternating with the water, vanilla and Amaretto if using. Scrape down the sides as necessary.
- With perfectly clean beaters, beat the egg whites with either the cream of tartar or a drop or two of freshly squeezed lemon juice and a few grains of salt (to stabilize the whites) until stiff peaks form (you should be able to turn the bowl over and they wont budge.
- Using a spatula, gently fold in about a quarter or a third of the whites into the cake batter to lighten it. Then gently fold in the rest of the whites in an additional two or three additions until all the whites are folded in and it is well blended (no huge chunks of whites remaining).
- Carefully pour the batter into the ungreased tube pan, gently shake the pan back and forth once or twice to make sure the batter is even in the pan, then bake for 55 60 minutes until done. (My old oven took 60 minutes, my new oven took 55). To tell when it is done, open the oven and gently press the top of the cake with a finger or two. If it feels or sounds airy or trying to figure out how to describe a feeling or sound like pssssffttt rather than firm like a marshmallow, let it go for another couple of minutes. Got it?
- Cool inverted for maybe 15 minutes before turning upright and easing out of the tube pan. Very carefully (it is a delicate cake) slide a thin metal spatula in up and down movements all around to loosen the sides then push the center tube with the cake up and out of the outside ring. Allow to cool completely. Then carefully, using the spatula, loosen the bottom and around the tube and have someone else help you flip the cake over onto your two hands, the other person must quickly loosen and lift the center tube up and out, place the serving plate onto the bottom of the cake and flip it back upright.
- For the Chocolate Mocha Pudding:
- In a large, heavy saucepan, stir together the whole egg, the egg yolk, the sugar and the cornstarch until thick, smooth and creamy. Set aside on an unused burner near where you will be heating the milk.
- In a medium-sized saucepan over medium heat, heat the milk with the coffee and the salt. Bring to a gentle boil. Remove the pan from the heat. If you used ground coffee beans, then quickly strain the hot milk through a fine sieve. Whisking the egg mixture without stopping, add a ladleful or two of the hot coffee-milk to the larger saucepan to heat the egg mixture without cooking the eggs. Add the rest of the hot milk to the egg mixture and whisk.
- Stir in the finely chopped chocolate until melted and blended.
- Place this saucepan over medium-high heat and cook, whisking constantly, for 4 to 6 minutes until the pudding is thickens and just starts to boil. Remove the pan from the heat immediately and quickly strain the pudding into a large bowl. Stir in the vanilla.
- Divide the pudding into 4 to 6 pudding bowls (I got 5 but shouldve made each portion smaller and really divided the pudding into 6 bowls as it is very dark and rich). Chill for at least 1 hour before serving. If not serving after this initial chilling, then cover with plastic wrap.
- Serve with the sponge cake and freshly whipped, just sweetened cream, just like my dad would have done.
- My dad also made pudding to fill his choux puffs with which he would make the size of small coffee cup saucers. Wow!
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.86
Ingredient
1 tablespoon amaretto
1 teaspoon baking powder
2 tablespoons cornstarch
1 large egg
2 eggs
11 cups flour
1 cup granulated sugar
1.5 tablespoons coarsely ground coffee b
¾ teaspoons cream of tartar -or- a drop of lemon juice and 3 grains of
2 cups milk
2 teaspoons salt
6 ounces semi-sweet chocolate
1 teaspoon vanilla
Price$2.33
$0.03
$0.07
$0.23
$0.48
$1.83
$0.28
$0.21
$0.03
$0.66
$0.01
$3.83
$0.30
$10.28
Nutritional Information
Quickview
614 Calories
15g Protein
8g Total Fat
115g Carbs
12% Health Score
Limit These
Calories
614k
Fat
8g
Saturated Fat
4g
Carbohydrates
115g
Sugar
24g
Cholesterol
48mg
Sodium
600mg
Alcohol
0.49g
Caffeine
31mg
Get Enough Of These
Protein
15g
Selenium
44µg
Vitamin B1
0.93mg
Folate
215µg
Manganese
0.99mg
Vitamin B2
0.68mg
Iron
6mg
Vitamin B3
7mg
Phosphorus
231mg
Copper
0.36mg
Fiber
4g
Magnesium
58mg
Calcium
103mg
Zinc
1mg
Potassium
300mg
Vitamin B5
0.85mg
Vitamin B12
0.34µg
Vitamin B6
0.1mg
Vitamin D
0.67µg
Vitamin A
133IU
Vitamin E
0.29mg
Vitamin K
1µg
covered percent of daily need
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