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Chocolate Cakes with Liquid Core, Macadamia Parafait and Berry Compote

5 from 8 votes
Prep Time 50 mins
Cook Time 30 mins
Rest Time 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 337 kcal

Ingredients
 

Chocolate cakes:

  • 200 g Dark chocolate
  • 200 g Butter
  • 6 Pc. Eggs
  • 250 g Sugar
  • 40 g Baking cocoa

Macadami parafit:

  • 3 Pc. Eggs
  • 2 tbsp Cane sugar
  • 2 tbsp Macadamia cream
  • Vegetable oil
  • 200 g Cream
  • 50 g Sugar
  • 1 Pc. Vanilla pod
  • 100 g Macadamia nuts

Berry compote:

  • 500 g Mixed berries
  • 1 tbsp Sugar
  • 1 Pc. Vanilla pod
  • 2 tbsp Lemon juice
  • 5 Pc. Mint leaves

Instructions
 

Chocolate cakes:

  • For the chocolate cakes, grease 5-6 tins with a little butter and place in the freezer.
  • 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.
  • Then whisk the melted chocolate butter underneath in a thin stream. Then sift the flour and cocoa powder into the mixture and fold in.
  • 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.
  • Carefully turn the cakes out of the mold.

Berry compote:

  • 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.
  • Simmer for a few minutes over medium heat until a compote is formed. Season to taste with the lemon juice.
  • Now add the remaining berries and let the whole thing cool while stirring. Fill into suitable glasses and decorate with the mint.

Macadami partfait:

  • For the macadamia parafit, beat the eggs with the cane sugar for 5 minutes until frothy.
  • Add the macadamia cream and stir for another 2 minutes. Then whip the cream until stiff and fold into the mixture.
  • 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).
  • When the sugar mass is slightly brown, take it off the stove, add the nuts and stir briefly.
  • Place the nut mixture on a plate coated with vegetable oil and allow to cool. Then chop them a little smaller with a knife.
  • Place the parfait mixture in a loaf pan lined with foil, add the caramelized nuts and freeze in the freezer overnight.
  • To serve, turn the parfait out of the mold and cut into slices.

Nutrition

Serving: 100gCalories: 337kcalCarbohydrates: 30.9gProtein: 2.7gFat: 22.5g
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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.

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