Chocolate Sponge Custard

"Found this while noodling around on the web and posted in response to a request for "chocolate splodge". Thought it sounded promising! Personally, I'd leave out the marshmallow goop."
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Ready In:




  • In small mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
  • In small mixing bowl, at high speed, blend or beat yolks, milk, syrup, flour, and vanilla until smooth.
  • Gently, but thoroughly, fold into beaten whites.
  • Place 6 (6 ounces) lightly greased custard cups in large baking pan.
  • Pour egg mixture into cups.
  • Place pan on rack in preheated 350ºF oven.
  • Pour very hot water into pan to within 1/2 inch of top of custards.
  • Bake until puffed and cake tester or wooden pick inserted near center comes out clean, about 30 to 35 minutes.
  • Remove promptly from hot water.
  • Cool at least 5 minutes before serving.
  • Top with a dollop of marshmallow fluff or whipped cream.
  • Makes 6 servings.

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  1. Jellyqueen
    I love chocolate, so naturally I would love this recipe. Didn't make any changes, and I prefer the whipped cream to the marshamallow cream for the topping. Thanks for posting.


I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much! I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong! Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!
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