Chocolate Cake, Pasteis De Nata, Amarettini Parfait

For the little chocolate cake:

1. Beat the egg yolks and sugar until frothy.
2. Dissolve the butter and chocolate over the water bath and stir in the flour. Mix both masses together. Beat the egg whites with a little salt and fold in until a homogeneous mixture is formed.
3. Bake at 220 degrees top / bottom heat for 13 to 15 minutes.

For the Parteis de Nata:

1. 12 Grease the muffin molds with butter and line the defrosted puff pastry over the edge. Preheat the oven to 23 degrees circulating air.
2. Bring the flour and some milk with lemon zest and cinnamon to the boil, stirring constantly, and gradually stir in the flour-milk mixture.
3. Let simmer under a low flame until a pudding-like mass is formed, then remove from the heat.
4. Bring the sugar and water to the boil and simmer for about 3 minutes. Then slowly stir the sugar mixture into the pudding mixture.
5. Pour the mixture into the molds (up to a little over half), bake for 17 minutes. Dust with powdered sugar and cinnamon before serving.

For the amarettini parfait:

1. Whip the cream until stiff, fold in the crumbled amarettini and chill.
2. Beat the sugar with the egg yolk, the cold coffee with the dash of milk, almond flavor and vanilla extract over a water bath for 5 minutes until frothy.
3. Place the bowl in cold water and keep beating until the mixture has cooled down.
4. Fold in the cream mixture, put everything together in a loaf pan lined with cling film and place in the freezer for at least 8 hours.