Chocolate Espresso Sponge Pudding

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

Doesn’t addiction come is so many forms? I have to admit that there are times when I let myself get hooked onto a novel idea, element or feature and I will spend a good deal of time discovering and indulging into it. It keeps me constantly on my toes, and I feel that some good comes out of the many addictions I have had in the past.

There is certainly nothing half-hearted about my dessert for you today. I am satisfying the deep sweet cravings with chocolate…and coffee. It’s an intense but exquisite pairing that one can very easily get addicted to. No holding back and no throttling, although maybe it should be marked as illegal—it’s too darned good!

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Doesn’t addiction come is so many forms? I have to admit that there are times when I let myself get hooked onto a novel idea, element or feature and I will spend a good deal of time discovering and indulging into it. It keeps me constantly on my toes, and I feel that some good comes out of the many addictions I have had in the past.

There is certainly nothing half-hearted about my dessert for you today. I am satisfying the deep sweet cravings with chocolate…and coffee. It’s an intense but exquisite pairing that one can very easily get addicted to. No holding back and no throttling, although maybe it should be marked as illegal—it’s too darned good!

It’s decadently sticky and moist on the inside, and intensely chocolaty. The subtle flavors of coffee highlights the sponge pudding giving it a brilliant boost. We enjoyed the sponge pudding still warm with scoops of dulche de leche ice cream and fresh raspberries. It’s quick and easy to make and great to make with kids.

Method:

  1. Preheat oven to 180ºC (356ºF). Grease an 18 cm square form with butter and line baking paper.
  1. Place 225g butter and chocolate in a bowl over a pot of simmering water and melt over a low-medium heat. Do not stir, as it this will overwork the dark chocolate.
  1. In a bowl, beat the eggs and sugar until pale and smooth. Fold in the chocolate mixture, then add the flour and baking powder and beat until smooth.
  1. Finally, beat in the coffee and 250ml boiling water. The batter should be thick and smooth Pour into the prepared form and bake for 30-40 minutes. If the pudding is still slightly sticky in the middle, that is perfectly OK.
  1. Cool for about 20-30 minutes before serving with your favorite ice-cream and some fresh raspberries.
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