Chocolate Cakes with Liquid Core, Strawberries and Vanilla Parfait & Strawberry-cream Liqueur

5 Grease ceramic molds with butter and sprinkle with sugar. Then put the molds in the freezer for about 1 hour and only remove them just before use.

Roughly chop the chocolate and melt it with butter in a double boiler. Preheat the oven to 210 degrees circulating air. Beat the eggs with the sugar and a pinch of salt until frothy. Stir in the flour and then fold in the liquid chocolate and butter mixture. Finally add the chili powder. I take about 2 knife points, if you like it sharper, you can increase the dose.

Take the ice-cold molds out of the freezer and pour in the mixture evenly. Bake the chocolate cakes for about 10 minutes on the middle rack.

When the baking time is over, take the molds out of the oven and serve while they are still hot. The core should still be liquid!

5 Cut large strawberries into slices and place in the center of the plate.

Beat the egg yolks and sugar over a water bath until thick and creamy (be careful not to curdle the mixture from excessive heat), remove from the water bath and stir cold on ice. Stir in the vanilla pulp and orange liqueur, then fold in the cream. Freeze in the freezer, let thaw before serving (approx. 10 min., At room temperature).

Wash the strawberries and remove the greens. Puree with the sugar and heat for approx. 10 minutes over medium heat. Add the cream and rum and cook for another 10 minutes on medium heat. Immediately ready to drink. Can be kept in the refrigerator for at least 6 weeks.