John Myers
Contents
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Ingredients
chocolate cake
- 300 g Bitter chocolate
- 200 g Butter
- 200 g Ground almonds
- 200 g Sugar
- 6 Eggs
- 2 tbsp Breadcrumbs
- 1 packet Vanilla sugar
- 150 g Apricot jam
- 1 packet Dark couverture chocolate
Raspberry parfait
- 500 g Frozen raspberries
- 200 ml Cream
- 3 tbsp Sugar
- 1 packet Vanilla sugar
- 1 Lemon
Vanilla mirror
- 250 ml Milk
- 200 ml Cream
- 70 g Sugar
- 1 pinch Salt
- 5 Egg yolk
- 3 packet Bourbon vanilla sugar
- 2 Vanilla pods
Decoration
- 200 g Fresh raspberries
- 200 g Blueberries fresh
- 1 Lemon balm sprig
- 1 tbsp Powdered sugar
Instructions
chocolate cake
- Prepare the chocolate cake the day before; it has to go through one night. Break the chocolate into small pieces and melt with the butter in a double boiler. Set aside so that the mixture can cool down a bit and stir again and again in between.
- Separate the eggs, stir the egg yolks with 150 g sugar and 1 packet of vanilla sugar until frothy. Beat egg whites with approx. 50 g sugar until stiff.
- Butter a small cake tin (24 cm diameter) and sprinkle with breadcrumbs. Fold the melted chocolate and butter mixture into the egg mixture. Add about 1/4 of the beaten egg white, mix everything well, then very slowly fold in the remaining egg whites.
- Immediately place in the cake tin and put in the oven preheated to 120 ° C (middle rack) and let it dry for an hour.
- Then let it cool for approx. 5–10 minutes, spread the apricot jam all around and coat with the dark couverture that has meanwhile melted. Refrigerate.
Raspberry Parfait
- For the raspberry parfait, mix thawed (or fresh) raspberries with 2-3 tablespoons of sugar, vanilla sugar and lemon juice and then puree with a magic wand.
- Carefully fold in the whipped cream, pour into a parfait mold that has been oiled and lined with cling film and freeze. Can also be prepared a day in advance.
Vanilla mirror
- For the vanilla level, briefly bring the milk, cream, sugar, salt, the pulp from 2 scraped out vanilla pods, 3 packs of bourbon vanilla sugar to the boil and gently simmer for another 5 minutes.
- Remove from heat, let stand for 2-3 minutes, stir again and again. Stir in the egg yolks and beat until the mixture becomes creamy. Set aside and let cool.
Decoration
- For the decoration, wash the fruits and pluck the lemon balm leaves. Take the raspberry parfait out of the freezer and remove from the mold 10 minutes before serving.
Serving
- To serve, cover the plates with the vanilla mirror, spread a small piece of chocolate cake, 2 slices of raspberry parfait, raspberries and blueberries, garnish with lemon balm on the edge and dust everything with powdered sugar at the end - serve immediately.
Nutrition
Serving: 100gCalories: 272kcalCarbohydrates: 27.7gProtein: 4.2gFat: 15.8g
