Mini Pancho Cake (Microwave Chocolate Sponge)

This mini pancho cake delivers all the nostalgia of the classic Russian dessert in a fraction of the time. A quick microwave chocolate sponge gets cubed and layered with your choice of cream, then chilled until it sets into a rich, spoonable treat. If you love fast chocolate bakes, you’ll also enjoy our Fudgy Chocolate Brownies with Nuts.

Ingredients

• 1 egg
• 30 g (3 tbsp) all-purpose flour
• 30 ml (2 tbsp) milk
• 60 g (1/2 small) banana
• 5 g (1 tsp) cocoa powder
• 1/2 tsp baking powder
• Cream options (pick one):
  • sour cream whipped with powdered sugar and sweetener
  • soft cottage cheese blended with Greek yogurt and sweetener
  • cream cheese with Greek yogurt (or sour cream) and sweetener
  • whipped heavy cream

Instructions

1. Combine all the sponge ingredients in a bowl and blend with an immersion blender.
2. Pour into a microwave-safe mug or small dish and microwave 3-5 minutes.
3. Turn the sponge out, let cool, and cut into small cubes.
4. Line a small bowl with plastic wrap. Spread a layer of your chosen cream, then sponge cubes; repeat layers.
5. Fold the wrap over the top and refrigerate overnight (or 2-4 hours). Unmold and serve.

Tips

• Don’t overbake the sponge — microwave in short bursts. Three minutes is enough for most microwaves, and the sponge firms up as it cools.
• Chill the assembled cake overnight for the best texture — the sponge cubes soak up the cream beautifully. A small bowl gives it that classic dome shape.
• Finish with a melted-chocolate drizzle or cocoa nibs. For another chilled make-ahead dessert, try our High-Protein Banana Cheesecake with Black Currants, and browse more dessert ideas at Allrecipes.

Nutrition (per 100 g): 200 kcal, protein 13.6 g, fat 10.5 g, carbs 11.9 g.