Chocolate sponge balls from the muffin tin

Ingredients for 1 servings:

• 4 m.-sized eggs
• 4 tbsp water, hot
• 150 g sugar
• 100 g flour
• 100 g cornstarch
• 3 tsp baking powder
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 50 g sugar
• 600 g chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for 24 pieces, sponge cake with pudding filling and chocolate coating

Separate the eggs. Beat the egg whites with 50g of sugar until stiff peaks form. Whisk the egg yolks with the hot water until very foamy, add 100g of sugar, and whisk until thick and creamy. Pour the egg whites onto the custard, then sift the flour, cornstarch, and baking powder over the mixture and carefully fold everything in. Pour into two muffin tins lined with paper baking cups. Each cup should be 2/3 full. Bake in a preheated oven at 180°C for about 20 minutes. Allow to cool. In the meantime, make a pudding from the pudding mix, milk, and sugar according to the package instructions; also allow to cool. Remove the paper baking cups from the muffins and cut them in half horizontally twice. Fill the muffins with pudding, then stack them together and cover with chocolate coating melted in a bain-marie. I think the muffins taste even better the next day.