The vanilla parfait must be made one day in advance. For the parfait, heat the sugar with a dash of water and the scraped-out vanilla pod to 110 degrees. Meanwhile, beat the egg yolks in the food processor on the highest setting until the mixture is light and frothy.
Add the hot sugar syrup to the egg yolk mixture in a fine stream, stirring constantly. Now switch back to the highest level and beat the mixture cold and frothy.
Whip the cream until stiff. Gradually fold into the egg yolk mixture. Fill the parfait into a mold lined with cling film and place in the freezer for at least 8 hours or overnight.
Roughly chop the chocolate and melt it with the butter. Then add the eggs, flour and sugar to the chocolate and mix everything with a mixer.
Pour the dough into a greased muffin pan and press 2 pieces of chocolate into the dough. Bake in a preheated oven (top and bottom heat, 160 degrees) for 15 minutes. While the cakes are in the oven, prepare the compote.
Stone the plums and cut into bite-sized pieces. Simmer the plums with the sugar and the plum juice for 15 minutes. Mix the cornstarch with a little water and add to the boiling plum compote. Finally, season with cinnamon.
When the chocolate cakes are ready, they have to cool down for another five minutes. Then they are overturned on a grid and ready to serve. If necessary, cut the physalis and kiwi fruit into small pieces and decorate with the raspberries.
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