You won’t believe how moist and delicious these cups are! The sponge is rich and light but strong enough to hold any cream. They are easy to make and very attractive in looks. They also last for a while, if you could hold on to them!

Sponge cups:
~ 1/2 cup water
~ 1/2 cup sugar
~ 2/3 cup veg oil
~ 2 Tbsp cocoa powder
~ 1/4 cup chocolate, crushed
~ 1 & 1/2 cup flour
~ 1 tsp baking powder
~ 1 tsp baking soda
~ 5 eggs, room temp, separated
~ 1/8 tsp cream of tartar or pinch of salt
~ 1/2 cup sugar
~ 1/2 tsp vanilla extract

Chocolate mixture: in the pot heat up water, sugar, veg oil, cocoa powder, chocolate while mixing until sugar and chocolate dissolve. Cool off.

Flour mixture: sift together flour, baking powder, and baking soda.

Eggs: separate egg whites from egg yolks.

In the mixer (whisk attachment) whisk egg whites with cream of tartar. Once foamy, add sugar. Whisk until stiff peaks.
Add egg yolks, one by one.
On low speed, while whisking pour chocolate mixture, and add vanilla extract.
With a spatula fold in sifted flour and mix only until combined.

Oil the silicone cups mold.
Bake at 350°C for 40-45 min. or until dry toothpick. Close the heat and cool off the cups in the open oven.

** Since these cups are baked using a silicone mold, it’s important to bake on the lower drawer.