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Steamed chocolate sponge puddings with malt ice cream

Steamed chocolate sponge puddings with malt ice cream

Steamed chocolate sponge puddings with malt ice cream

PT45M

PT90M

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1
To begin, make the malt ice cream. Add the cream, ice cream stabiliser and malt extract to a pan and heat until just simmering
  • 500g of whipping cream
  • 2.5g of ice cream stabiliser, preferably Cremador
  • 50g of malt extract
2
While the cream mixture is coming to a simmer, whisk together the egg yolks and sugar until pale and thick. Once simmering, remove the cream from the heat and slowly pour over the yolks, whisking continuously to combine
  • 3 egg yolks
  • 200g of sugar
3
Return the mixture to the pan and cook over a low-medium heat, stirring constantly, until the mixture has thickened slightly and can coat the back of a spoon (or reaches 75-80˚C). As soon as it reaches this stage, remove from the heat, pass through a fine strainer and allow to cool before churning in an ice cream maker
4
To make the sponge, cream together the butter and icing sugar until pale and fluffy. In a separate bowl, whisk together the whole eggs, yolks and milk until well-combined. Slowly add the egg mixture to the creamed butter and sugar, stirring to incorporate
  • 200g of butter, softened, plus extra for greasing
  • 300g of icing sugar
  • 4 eggs
  • 2 egg yolks
  • 70ml of milk
5
Sift together the flour and cocoa powder and gently stir into the wet ingredients, without over-beating
  • 400g of self-raising flour
  • 80g of cacao powder
6
Brush 8 dariole moulds with softened butter, then divide the sponge mix evenly into the base of each mould
7
Prepare 8 small squares of foil, brushing 1 side with melted butter to prevent the top of the sponge from sticking. Wrap each mould tightly with the foil lids and place in an oven set to 100% steam for approximately 1 1/2 hours. Alternatively, use a regular steamer, ensuring the pan does not boil dry during cooking
8
To make the sauce, add the butter and chocolate to a heatproof bowl and set over a pan of gently simmering water, making sure that the bowl does not touch the surface of the water. Stir until the chocolate is smooth and melted, then mix in the espresso and cacao powder
  • 100g of butter
  • 150g of dark chocolate
  • espresso, 1 shot
  • 100g of cacao powder
9
Meanwhile, add the cream to a pan and bring to the boil. Remove from the heat, whisk the hot cream into the chocolate sauce then whisk in the sugar
  • 800ml of cream
  • 100g of sugar
10
To serve, turn the warm sponges out of the dariole moulds onto individual plates and generously drizzle over the warm chocolate sauce. Add a quenelle of the malt ice cream and serve immediately

Ingredients

Metric

Imperial

Chocolate sponge mix

Sauce

Malt ice cream

  • 50g of malt extract
  • 500g of whipping cream
  • 2g of ice cream stabiliser, preferably Cremador
  • 3 egg yolks
  • 200g of sugar

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