Glazed chocolate sponge balls with vanilla pudding filling

Ingredients for 1 servings:

• 3 m.-sized eggs
• 75 g sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 1 packet of vanilla pudding powder
• 500 ml milk
• 40 g sugar
• 300 g chocolate glaze
• 3 tbsp apricot jam
• 1 tbsp butter, for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

like in the old days from the village baker

You will need a pan with 12 large, round holes (hemispheres). Preheat oven (200°C/conventional or gas mark 3). Once the batter is ready, bake immediately. Grease the holes in the pan thoroughly with butter. Sponge cake batter: Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the sugar. Stir the egg yolks into the egg whites and sugar mixture. Combine the flour, cornstarch, and baking powder in a bowl, sift, and carefully fold into the batter with a whisk. Divide the light and fluffy batter among the 12 holes and bake for 12 minutes. Meanwhile, chop the glaze into small pieces and place it in a melting bowl over a simmering water bath. Gently melt the glaze over medium-low heat; do not let it boil. Heat the jam in a small saucepan over low heat and stir until smooth. It should become runny. Remove the baked cakes from the oven and turn out of the pan. If the pan has been properly greased, the halves will separate with a few targeted taps on the pan. Using a round cutter (approx. 3.5 cm in diameter), pierce approximately 1-2 cm deep into the center of the flat side of the halves and remove the inner part with your fingers. Important: Do not pierce too deeply, as otherwise the ball will not be stable enough to hold the pudding. Cook the pudding as directed on the package and keep it warm over very low heat. Do not let it cool! It is recommended to always do the following step “in pairs”: Dip the dough halves, flat side down, into the hot jam and fill the hollow with pudding. Stack two halves on top of each other and then refrigerate them for about 30 minutes so that the pudding and jam can set and firm up. Glaze the cooled balls and return them to the refrigerator for about 15 minutes until the glaze is firm. For glazing, we recommend using a three-pronged praline fork to skewer the ball from above and pour the glaze over it with a spoon.