Chocolate Sponge Puddings

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Pleasantly surprised. I am an amateur at best. And for now only cooking for myself and a friend who dares to eat as I learn. Because of this, finding recipes that can easily be made in ramekins is ideal. This was very easy to make compared to some of the other recipes that I've tried. The only technique per se is folding the eggs properly, and this gave me an opportunity to practice that. I added a 1/4 tsp. of instant coffee, buttered and sugared the ramekins instead of using cooking spray, and skipped the topping. I had to let my bake about 20 minutes. It rose a little but not like a souffle which I don't think it is supposed to. It was very light, rich, and moist which gave it a refined quality. While the thought of sour cream and sugar or yogurt, doesn't appeal to me for this desert, I do think it needs a counterpoint, I'm just not sure what.

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This was delicious! Especially if you are a chocolate lover. It was smooth and creamy. My 16 year old son helped me make it and we were pleased with the results. We will make again!

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Great Dessert! Wonderfully paired with this meal. My wife raved....

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I've made these several times now and they are always a hit! Very easy but will impress your dinner guests.

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Quick, easy, light & delicious! The rich chocolate taste combined with the light airy texture is just wonderful. My son, who doesn't care for whipped cream, loved the sour cream topping. We like it so well that we sometimes use that in place of whipped cream on other desserts (also have used greek yogurt in place of the sour cream - yum! Thanks Melissa for another great recipe.

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For once a dessert everyone in my family loves and is asking for again. My husband likes it because it's not too sweet. My kids love it because of the rich chocolate-y taste.

It is easy to make, although I was going a bit crazy with the number of bowls. I used my stand mixer to beat the yolks, and my immersion blender whip attachment to beat the egg whites. I maybe didn't do a real good job on folding in the whites (I never do! but the puddings still had a nice fluffy texture. Not quite as high as Melissa's though.

I added a teaspoon of instant coffee crystals (thank you Ina - I always add coffee to anything chocolate now and skipped the orange zest. Didn't bother with the sour cream topping. Didn't need it!

Will be making again.

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The measurement for salt was to much! Otherwise it turned out great!

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I am not a baker at all.......I didn't think I could do it...........I did it and I am glad. These are so wonderful. They are JUST as good cold out of the fridge. Thanks again Melissa. Keep up all the excellent work! P.S. I never thought I would love sour cream with sugar mixed in. Yummy. Please post the lemon version. I LOVE lemon anything!

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I made all the recipes from this episode, and this was the only bad one. I followed the recipe, baked "until the cakes have risen and the centers spring back at a gentle touch" but it did not rise like the picture (not a big deal and there was an unpleasant alcohol taste on the bottom (which was liquidy and did not seem like it cooked all the way through. I think that the alcohol from the vanilla extract did not burn off. If I made it again, maybe less water in the pan.

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Good recipe but I don't think I will make it again.