Cold Chocolate Cakes with Mascarpone Cream and Two Kinds of Lukewarm Fruit Highlights

Chocolate cakes

• Line a 26 springform pan with baking paper and preheat the oven to 160 degrees (convection). Put the chocolate and butter in a bowl and bring to a boil over a saucepan with slightly simmering water. Beat eggs, sugar and vanilla sugar for a few minutes until frothy. Then mix flour with baking powder and cocoa and add through a sieve. Fold in everything with a spatula. Now add the liquid chocolate butter and stir in with the spoon as well. It can't be too hot! Put the dough in the springform pan, smooth it out and bake it in the oven for about 30 minutes at 160 degrees. Do not remove the cake from the mold until it has cooled down.

Mascarpone cream

• Mix the mascarpone, quark, sugar and vanilla pulp with the mixer (stirring rod) until a smooth cream is formed. Then fold in the whipped cream and season to taste.

Fruit highlights

Red berry compote

• Halve the vanilla pod lengthways and scrape out the pulp. Caramelize the sugar in a small saucepan. Top up with orange juice, add the vanilla pod and pulp and simmer over a medium heat for 5 minutes. Mix the starch in a little cold water, stir into the syrup, bring to the boil again. Then remove the vanilla pod, add half of the berries and puree very finely with the hand blender. Spread through a fine kitchen sieve into a saucepan and let cool down a little. Then fold in the remaining berries! When serving, the groats should be lukewarm.

Orange groats

• First fillet oranges and cut into half fillets. Halve the vanilla pod lengthways and scrape out the pulp. Caramelize the sugar in a small saucepan. Top up with white wine and orange juice, add the vanilla pod and pulp and let it simmer for 5 minutes over a medium heat. Mix the starch in a little cold water, stir into the syrup, bring to the boil again. Then remove the vanilla pod, add half of the oranges and puree very finely with the hand blender and allow to cool a little. Then fold in the remaining oranges! When serving, the groats should be lukewarm.

Advocaat

• For the egg liqueur, first separate the eggs. Sift powdered sugar into a bowl. Mix egg yolks and powdered sugar for 5 minutes until creamy. Cut the vanilla pod lengthways, scrape out the pulp and stir in. Now pour in the condensed milk first, then the brandy in a thin stream while stirring. Then stir the finished egg liqueur with a whisk over a hot water bath for about 6 minutes until the egg liqueur thickens a little! Fill into a bottle and put in the refrigerator, tightly closed! The egg liqueur can be consumed the very next day!

Serving

• To serve, cut out 10 small round cakes from the cold chocolate cake and place them on the serving plate with a little space between them. Use two spoons to put the mascarpone cream (as an amount about half the size of the cakes) on the cakes. Now use a spoon to put a fruit highlight on each of the cakes, so that you have a red and an orange cake. The fruit highlights should run over the cream and the cakes on the plate. Decorate with the saved fruits and a little mint.