Chocolate Cakes with Liquid Core and Tonka Bean Ice Cream with Mango

5 from 7 votes
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 296 kcal



  • 720 ml Milk
  • 320 ml Cream
  • 120 g Sugar
  • 1 Pc. Tonka beans
  • 0,5 Pc. Vanilla pod


  • 200 g Dark chocolate
  • 200 g Butter
  • 6 Pc. Eggs
  • 250 g Sugar
  • 120 g Flour
  • 40 g Cocoa
  • Butter
  • 1 Pc. Mango



  • For the ice cream, grate the tonka bean with a small grater, e.g. grater, and scrape out the vanilla pod. Mix all ingredients together and place in an ice cream maker.


  • For the cake with the liquid core, the chocolate must be melted together with the butter around a water bath. Beat the eggs with the sugar until frothy. Then add the melted butter and chocolate in a thin stream to the eggs and sugar. Sift the flour and cocoa to the mass. Grease the molds and fill the molds. Then bake at 225 degrees for 10 minutes. Peel and cut the mango to decorate it next to it.


Serving: 100gCalories: 296kcalCarbohydrates: 30.6gProtein: 3.6gFat: 17.8g
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Your email address will not be published.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

Asparagus Soup with Flaked Eggs

Fillet of Beef with Ravioli