Melted chocolate cake with lemon sorbet and rosemary zabaione

Ingredients for 5 servings:

• 250 g chocolate coating
• 250 g butter
• 140 g flour
• 200 g sugar
• 40 g cocoa powder
• 7 eggs
• Butter and sugar for the molds
• 225 ml lemon juice (approx. 5 lemons)
• 225 ml water
• 225 g sugar
• 1 egg white
• 1 handful of lemon balm
• 100 ml milk
• 1 rosemary sprig(s)
• 1 shot of vanilla extract
• 100 g sugar
• 4 egg yolks

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 18 minutes; Total time approx. 7 hours 8 minutes

from the show “The Perfect Dinner” on VOX from 29.06.2020

For the chocolate cakes, grease about 7 small glasses (you’ll need more batter than for 5 servings) with butter and sprinkle with sugar. Preheat the oven to 250-270°C (top/bottom heat). Melt the chocolate coating with the butter and add the other ingredients. Fill the glasses about 3/4 full with the batter. Place in the hot oven for 7-8 minutes. After this time, the outside will be firm, but the inside will be nice and runny. Do the skewer test – if the glasses stay in the oven longer, the cakes will be baked through. If you don’t have an ice cream maker, you should prepare the sorbet a day in advance. It’s very easy to make, but it requires time and patience. For the sorbet, dissolve the sugar in water while heating. Add the lemon juice (if you’re making your own lemon juice, roll the lemons gently across the countertop to release more juice). Let the liquid rest for 1 hour. Beat the egg whites until stiff and stir into the lemon juice. Transfer the mixture to a sealable container and place it in the freezer. Stir every half hour to break up any ice crystals. After about 2-3 hours (halfway through), stir in the chopped lemon balm. Freeze for another 2 hours, continuing to stir every half hour. The sorbet is ready to serve the next day. For the zabaione, bring the milk to a boil with the rosemary sprig, vanilla extract, and sugar. Stir for about 5 minutes until the sugar is completely dissolved. Then let it stand for 10 minutes. Reduce the milk and egg yolks to a rose shape over a bain-marie and serve immediately. Antonio prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 1 in Stuttgart – on Monday, June 29, 2020.