John Myers
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Liquid Chocolate Cake with Exotic Fruit Ragout
The perfect liquid chocolate cake with exotic fruit ragout recipe with a picture and simple step-by-step instructions.
Chocolate cakes
- 100 g Sugar
- 100 g Butter
- 100 g Chocolate 70% cocoa
- 30 g Flour
- 3 piece Eggs
- Salt
- 3 Knife point Chili powder
Fruit ragout
- 2 piece Mango
- 1 piece Pineapple
- 2 piece Banana
- 3 piece Fresh passion fruit
- 50 g Powdered sugar
- 150 Milliliters Passion fruit fruit nectar
- 1 teaspoon Food starch
- 1 piece Vanilla pod
- 10 piece Physalis
Chocolate cakes
- Grease five ceramic molds with butter and sprinkle with a little sugar. Then place in the freezer for about 1 hour. Preheat the oven to 220 ° C (circulating air + top / bottom heat). Melt the chocolate and butter in a double boiler. Beat the eggs with the sugar until frothy and mix with the chocolate. Then fold in the flour, salt and chilli. Leave the cakes in the oven for about 8-10 minutes so that the core remains liquid.
Fruit ragout
- Cut the mango, pineapple and banana into small pieces. Halve the passion fruit, scrape out the pulp and bring to the boil with a little sugar, 150 ml passion fruit nectar and the vanilla pulp. Mix starch with 2-3 tablespoons of water and stir into the juice mixture. Let the sauce cool down and mix in the fruit cubes.
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