CHOCOLATE SPONGE

Melt the butter and chocolate in a saucepan. Whisk the two eggs, egg yolk and sugar together, then stir in the melted butter and chocolate.

Add the lukewarm milk and mix well. Add the flour and baking powder, then blend until smooth.

Strain the mixture through a funnel and sieve into a 0.5 L whipper. Charge it with one cream charger, then shake vigorously 8–10 times.

Pierce the bottom of each paper cup several times. Spray with cooking spray and fill each cup halfway with the mixture from the whipper. Microwave the cups at 900 watts for 1 minute.

The chocolate sponge is light, slightly moist and rich in chocolate flavour. Its delicate texture is best enjoyed with fruity, creamy or crunchy accompaniments. This quick-to-make dessert can be served in different ways depending on the season and occasion, from a simple dessert to a more elaborate plate for guests.

With fresh berries
Raspberries, strawberries or redcurrants bring a pleasant tartness that contrasts beautifully with the chocolate. Serve them fresh or briefly cook them with a little sugar to make a compote. A raspberry or redcurrant coulis also pairs well with the sponge. Add the sauce to the plate just before serving so the sponge stays light and airy.

Pear and orange for a fruity touch
With its gentle sweetness, pear goes particularly well with dark chocolate. Serve it with thin slices of fresh pear, poached pear or a little pear compote. For a fresher option, try orange segments or a subtly flavoured orange sauce. A little grated orange zest can bring out the citrus notes.

Creamy accompaniments
Vanilla custard, a scoop of vanilla ice cream or a dollop of lightly sweetened cream complements the soft texture of the chocolate sponge. For a less sweet option, serve it with crème fraîche or a spoonful of Greek yoghurt. Their gentle acidity balances the chocolate and makes the dessert feel lighter.

Nuts and crunchy toppings
Toasted hazelnuts, almonds or pistachios add crunch and bring out subtle roasted notes that complement the chocolate. Cacao nibs, chocolate shavings or crumbled amaretti biscuits also add a crisp element. Sprinkle them over the dessert just before serving so they stay crunchy.

Serving the dessert
For a balanced dessert, serve the sponge warm or cooled with a fruity sauce and a small creamy accompaniment. Combine different textures and keep the accompaniments modest so the chocolate sponge remains the focus. For guests, you can also arrange a few fresh berries or thin slices of fruit on the plate.

Drinks to serve with it
An espresso or strong coffee brings out the chocolate flavour. Black tea or a mild fruit tea also works well. If you serve the dessert with berries or citrus fruit, a fruity tea can echo those flavours. Choose a drink that isn’t too sweet to keep the dessert balanced.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)