CookEat Recipe
Soft Cocoa and Egg-Yolk Puddings
Four small spoonable cocoa-and-yolk desserts gently baked in supported paper moulds without forming a crust.
Method
Steps
Step 1
Gather the ingredients: 8 egg yolks; 150 g icing sugar; 40 g cocoa powder; 40 g softened butter; 5 g vanilla sugar.
Step 2
Prepare four oven-safe paper baking moulds about 8 × 6 cm, supporting each inside a small ovenproof dish if needed. Use paper intended for baking, not ordinary craft paper. Heat the oven to 140°C.
Step 3
Put the yolks, icing sugar, cocoa, softened butter and vanilla sugar in a bowl. Work steadily with a wooden spoon for more than 15 minutes, about 18–20 minutes, until smooth and evenly combined.
Step 4
Divide between the four supported paper moulds and set them in a baking tray. Cover loosely with baking paper or a suitable ovenproof lid, keeping the cover off the mixture. Bake gently for about 25–40 minutes until softly set and at least 74°C in the centre. Begin checking early and remove once cooked: the surface should stay soft without a browned crust, and the dessert should be eaten with a spoon.
Step 5
Let stand until comfortably warm before serving in the paper moulds. These are soft puddings, despite the historical name meaning little biscuits. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours, using within 2–3 days.
Cooked it? Rate it.
Cooked 0 times