Chocolate Cake with Liquid Core, Vanilla Parfait and Plum Compote

5 from 3 votes
Prep Time 1 hour
Cook Time 1 hour
Rest Time 8 hours
Total Time 10 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 357 kcal


For the chocolate cake:

  • 400 g Dark chocolate
  • 120 g Butter
  • 120 g Sugar
  • 4 tbsp Flour
  • 4 Pc. Eggs
  • 10 Pc. Chocolate

For the vanilla parfait:

  • 6 Pc. Egg yolk
  • 120 g Sugar
  • 1 Pc. Vanilla pod
  • 325 g Cream

For the plum compote:

  • 300 g Plums
  • 2 tbsp Food starch
  • 150 ml Plum juice
  • Sugar
  • Cinnamon

For decoration

  • Physalis
  • Raspberries
  • Kiwi


Vanilla Parfait:

  • 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.

Chocolate cake:

  • 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.

Plum 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.


Serving: 100gCalories: 357kcalCarbohydrates: 37.8gProtein: 3.5gFat: 21.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Turkey Breast Fillet with Snow Peas and Jasmine Rice

Braised Veal Cheeks with Celery Puree and Gremolata