CookEat Recipe
Chilled Chocolate and Sponge Pudding
A small chilled moulded dessert of rosolio-moistened sponge slices layered with chocolate, butter and sugar.
Method
Steps
Step 1
Gather the ingredients: 100 g prepared plain pan di Spagna or plain sponge cake; 100 g plain dark chocolate, finely grated; 50 g butter; 30 g fine caster sugar; Prepared rosolio as needed to moisten the sponge and mould, about 45–60 ml; a clear Cedro rosolio is one suitable choice.
Step 2
Cut the prepared sponge into thin slices and grate the chocolate finely. Melt the butter gently in a heatproof bowl over warm water. Add the sugar and chocolate and work with a wooden spoon until the chocolate has melted and the mixture is as smooth and fine as possible.
Step 3
Moisten the inside of a small smooth pudding mould, about 600–750 ml, with a little of the rosolio. Lightly dip or brush the sponge slices with the remaining rosolio, using only enough to moisten them without collapsing.
Step 4
Fill the mould in alternating layers of chocolate mixture and moistened sponge, fitting or trimming slices to the shape and finishing neatly. Cover and refrigerate at 4°C or colder for at least 3 hours until firm throughout; refrigeration replaces the source’s summer ice surround.
Step 5
Loosen the edges gently and unmould onto a serving plate. If needed, briefly warm the outside of the mould with a warm damp cloth, without melting the dessert. Serve cold in six small portions and keep refrigerated for no more than 2–3 days. No egg, cream or icing is added to the chocolate mixture.
Cooked it? Rate it.
Cooked 0 times