Sponge cake chocolate pudding

Ingredients:

• 1/3 cup + 1 tbsp sugar
• 2 eggs, separate the whites from the yolks
• 1/4 cup unsweetened cocoa powder
• 2 tbsp. premium flour
• 1/4 teaspoon salt
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 2 tbsp sour cream
• 1 tsp. brown sugar
• Orange zest, for garnish
• Special equipment: 4 ramekins with a volume of 120-180 ml.

Preparation:

1. Preheat oven to 350°F (160°C) and spray the insides of the molds with cooking spray. Spread 1 tablespoon of sugar among 4 molds to coat the insides.
2. In a medium bowl, beat the egg yolks with the remaining 1/3 cup sugar with a hand mixer until the yolks are pale yellow and the sugar is dissolved. In a small bowl, whisk together the cocoa, flour, and salt. In another small bowl, whisk together the vanilla extract and milk. Add half the flour mixture to the eggs, then half the milk mixture, mixing until fully incorporated, then add the remaining flour mixture and milk.
3. In a small, clean bowl, whisk the egg whites with clean whisks until stiff. Using a silicone spatula, gently fold the beaten whites into the chocolate mixture until fully incorporated. Be careful not to deflate the whites. Divide the batter among the prepared ramekins.
4. Place the ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides. Bake until the puddings are puffed and spring back when lightly pressed, 15-17 minutes. Meanwhile, in a small bowl, combine the sour cream and brown sugar and set aside.
5. When the puddings are ready, remove them from the water and serve warm with a spoonful of sweetened sour cream, garnished with orange zest.