Chocolate Cakes with Liquid Core, Mango Cream and Pine Nut Crunch

Preheat the oven to 160 degrees. Melt the butter and chocolate in a double boiler. Grease 5 silicone molds with a little butter. Mix the eggs and yolks with the sugar. Now stir in the flour and finally add the chocolate butter. Pour the batter into the molds and bake for 13 minutes. Remove the tart and serve.

Soak gelatine in cold water. Peel the mangoes, cut the pulp from the stone and dice. Finely grate the lime zest, squeeze out 1 half. Mix the mango cubes with yogurt in a large bowl and puree with the lime zest and juice. Heat passion fruit juice and dissolve gelatine in it. Now add 2 tablespoons of mango cream to the gelatine and stir until smooth. Then fold the gelatine into the rest of the mango cream. Then chill. After 20 minutes, whip the cream with sugar until it is semi-stiff, add to the cream and refrigerate again until the mixture has set, preferably overnight.

Heat the butter in a pan, add the sugar, let it caramelize slightly. Add the pine nuts and stir until a homogeneous mass is formed. Put the kernels in a mini muffin pan and let cool for 30 minutes. Remove the pine nut crunch from the mold and serve.