Chocolate Sponge Puddings - vegetable cooking spray

Method

• Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray.
• Distribute 1 tablespoon sugar among the 4 ramekins to coat.
• In a medium bowl, beat the egg yolks and remaining 1/3 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves.
• In a small bowl, combine the cocoa, flour, and salt.
• In another small bowl, combine the vanilla and milk.
• Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
• In a small, clean bowl with clean beaters, whip the egg whites until stiff.
• Using a rubber spatula, gently fold the egg whites into the chocolate mixture until incorporated.
• Be careful to not mix the air out of the egg whites.
• Divide among the ramekins.
• Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins.
• Bake until the cakes have risen and the centers spring back at a gentle touch, 15 to 17 minutes.
• Meanwhile, in a small bowl, mix together the sour cream and brown sugar and set aside.
• When the puddings are done, remove from the water and serve with a dollop of sweetened sour cream and a sprinkle of orange zest.
• Serve warm.