Chocolate Cakes with Liquid Core, Macadamia Parafait and Berry Compote

Chocolate cakes:

1. For the chocolate cakes, grease 5-6 tins with a little butter and place in the freezer.
2. Melt the dark chocolate together with the butter in a double boiler. Beat the eggs with a pinch of salt and the sugar until frothy.
3. Then whisk the melted chocolate butter underneath in a thin stream. Then sift the flour and cocoa powder into the mixture and fold in.
4. Just before baking, fill into the ice-cold molds and bake in the preheated oven at 225 ° C for about 10 minutes, so that the center is still liquid.
5. Carefully turn the cakes out of the mold.

Berry compote:

1. For the berry compote, put the mixed berries up to 100 g in a saucepan and bring to the boil with the scraped out vanilla and sugar.
2. Simmer for a few minutes over medium heat until a compote is formed. Season to taste with the lemon juice.
3. Now add the remaining berries and let the whole thing cool while stirring. Fill into suitable glasses and decorate with the mint.

Macadami partfait:

1. For the macadamia parafit, beat the eggs with the cane sugar for 5 minutes until frothy.
2. Add the macadamia cream and stir for another 2 minutes. Then whip the cream until stiff and fold into the mixture.
3. Put the sugar with 50 ml of water and the scraped-out vanilla in a saucepan and melt to caramel over low heat (you need a little patience here).
4. When the sugar mass is slightly brown, take it off the stove, add the nuts and stir briefly.
5. Place the nut mixture on a plate coated with vegetable oil and allow to cool. Then chop them a little smaller with a knife.
6. Place the parfait mixture in a loaf pan lined with foil, add the caramelized nuts and freeze in the freezer overnight.
7. To serve, turn the parfait out of the mold and cut into slices.