Chocolate and aniseed pudding in a tin with cocoa sponge
Tinned bliss
For real appetizers you would never be without tinned preserves. In this case, Lluís Costa uses the typical tin of cockles to present his version of the classic chocolate pudding. A “take away” version that's ideal for events and parties, playing with the textures of pudding, sponge cake and chocolate cream.
Recipe
cocoa sponge cake
| ingredients | preparation |
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Mix all the ingredients in the Thermomix and work for 2 minutes, strain and place in the syphon. Insert 2 cartridges and leave to rest in the refrigerator for 2 hours. Measure out into plastic cups that have had three cuts made in them with scissors. Cook for 40 seconds at 900 W and turn until cooled. |
chocolate and El Mono anisette pudding
| ingredients | preparation |
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Boil the milk and the sugar, pour the egg yolks over the top and emulsify the mixture with the chocolate. Fill the moulds and cook at 160ºC for 20 minutes. |
joconde sponge cake
| ingredients | preparation |
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Whisk the caster sugar with the powdered almond, flour and eggs. Laslty, add the melted and warmed butter. Whisk the egg whites with the sugar and add this to the previous mixture. Spread out 1000 g on a Silpat silicon mat for each 60 x 40 centimetre tin. Bake at 210ºC for about 11 minutes. |