Chocolate Sponge Pastry with Soufflé
Melting texture and rich flavor - your ideal dessert! Chocolate Sponge Pastry with Soufflé is definitely worth making to treat not only a child, but the whole family. A creamy filling that melts in your mouth and a fragrant chocolate sponge layer - what more do you need for a cozy tea time?
Updated : 30 April, 2026
Easy
About 1 hour.
Ingredients
Batter
120 grams
Wheat flour
100 grams
Butter
80 grams
Sugar
30 grams
Cocoa
3
Eggs
1 tablespoon
Baking powder
1 tablespoon
Vanilla sugar
Souffle
500 milliliters
Cream
200 grams
Condensed milk
100 milliliters
Water
10 grams
Gelatin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The butter should be soft, so take it out of the refrigerator in advance and leave it to soften at room temperature, I usually take it out the night before. The eggs should also be at room temperature, so remove them from the refrigerator 30 minutes to 1 hour before you start. Use all-purpose flour. Preheat the oven to 180°C (350°F).
Step 2
Sift the flour together with the baking powder and cocoa powder. Then stir the mixture with a spoon. This will aerate the flour.
Step 3
In a separate bowl, beat the softened room-temperature butter with the sugar and vanilla sugar until fluffy. Add the room-temperature eggs one at a time, beating the mixture until fluffy after each addition.
Step 4
Add the flour mixture to the batter in portions, beating each time with a mixer on low speed.
Step 5
In the end, you should get a soft, thick, smooth batter. It should not run off the spoon, but it should not be too dense either. The consistency should be like thick sour cream. If the batter turns out too thick, you can add 2-3 tablespoons of milk and beat until smooth. Transfer the batter to a baking pan, 20×30 cm, about 8×12 inches, lined with parchment paper and greased with butter, then smooth the surface.
Step 6
Bake the layer for 20-25 minutes at 180°C (350°F). The exact time will depend on your oven. It is very important not to overdry the layer. Therefore, even if it seems the batter may not be fully baked, it is better to leave it in the turned-off cooling oven for 10-15 minutes. Remove the finished layer from the pan, carefully turn it over to the other side, and cool it completely.
Step 7
Return the layer to the same pan in which it was baked, again with the bottom side facing up. If there is any gap between the pan and the layer, make side walls from foil so the cream does not leak into those spaces. I also advise placing plastic wrap or parchment paper under the layer so that later, by pulling the edges, you can easily remove the pastry from the pan. The cream is very delicate and may crack if you try to remove it with a regular spatula.
Step 8
Choose good-quality sweetened condensed milk without milk fat substitutes. Use heavy cream with at least 33% fat. The cream and condensed milk must be very well chilled. Warm cream may not whip properly or may whip poorly.
Step 9
Pour water over the gelatin and leave it to bloom for 10-15 minutes. Then dissolve the gelatin over low heat until all the crystals disappear. Bring the gelatin to a boil and remove it from the heat.
Step 10
Whip the cold cream until fluffy. Add the sweetened condensed milk and whip again until smooth. Without stopping the mixer, pour in the hot gelatin in a thin stream. The mixture will become slightly springy. Do not whip for long, just 2-3 minutes.
Step 11
Pour the finished soufflé over the sponge layer. Tap the pan lightly on the table a few times so the cream spreads better. Put the pan into the refrigerator for 6-8 hours. To prevent the pastries from absorbing extra refrigerator odors, it is better to cover the pan with plastic wrap. Stretch the wrap so it does not sag and does not touch the surface of the cream. Otherwise, when you remove it, the cream will stick to it and the top layer of the pastries will be damaged.
Step 12
Remove the set dessert from the pan and cut it into individual pastries. Serve the chilled pastries decorated with grated chocolate and fresh berries, arranging them on separate plates or on an elegant serving dish. How long can the finished pastry be stored in the refrigerator? Store it in the refrigerator under plastic wrap, without touching the surface, for up to 3 days. It is not suitable for freezing, because the soufflé may separate and become rubbery. Enjoy your meal!
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