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Chocolate Cakes with Liquid Core and Mint Parfait (Jenny Bach)
The perfect chocolate cakes with liquid core and mint parfait (jenny bach) recipe with a picture and simple step-by-step instructions.
Mint parfait & mango puree
- 110 g Sugar
- 2 bunch Mint fresh
- 3 piece Eggs
- 2 tbsp Mint syrup
- 250 g Whipped cream
- 150 g Skimmed yogurt enriched with skimmed milk
- 1 piece Mango
- 1 tbsp Lemon juice
- 8 tbsp Apple juice
- 200 g Raspberries
Chocolate cakes
- 6 piece Eggs
- 200 g Sugar
- 100 g Flour
- 140 g Chocolate
- 160 g Butter
Mint Parfait
- Bring 80g sugar and 5 tbsp water to the boil and reduce to a syrupy level. Pluck the mint leaves and chop finely. Add chopped mint to the syrup and let cool. Then separate the eggs and whip the yolks together with the sugar syrup and mint syrup until the mixture becomes creamy. Then both the cream and the egg whites are whipped until stiff. It is best to pour 30g of sugar into the egg white. Then yoghurt, cream and egg whites are lifted into the egg yolk mixture.
- Line a loaf pan (approx. 1.2l) with foil and fill the parfait mass into the form, smooth it out, cover with foil and place in the freezer for at least 4 hours.
- For the mango puree, roughly dice the mango and puree very finely with lemon juice, apple juice and 1 tablespoon of sugar.
Chocolate cakes
- Preheat the oven to 160 degrees (not forced air).
- For the dough, mix the eggs, sugar and flour thoroughly with a hand blender. Roughly chop the chocolate. Melt the chocolate and butter together in a bowl over a warm water bath and mix with all the other ingredients for the dough.
- Butter the molds and sprinkle with sugar. Pour in the dough and bake in the oven for about 10 minutes. The cakes should have a liquid core.
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