Gingerbread Parfait with Figs and Chocolate Cakes with Liquid Core in Red Wine Sauce

Finely chop the gingerbread, almonds and pistachios. Caramelize 200 g sugar with 2 tablespoons of water and deglaze with a dash of red wine. Add the almonds and pistachios and spread the mixture on a baking tray. Then let it cool down and then remove the brittle from the tray and chop it finely.

Then whip the cream until stiff and set aside. Separate the eggs and whip the yolks with the powdered sugar. Beat the egg white with the sugar to a firm egg white. Then mix the egg whites with the egg yolks.

Mix the chopped gingerbread, the brittle and the gingerbread spice with the egg whites and the egg yolk and mix the mixture well with the cream. Line a mold with cling film and pour in the mixture. Now put in the freezer for at least five hours.

Caramelize 4,100 g sugar with the honey and a little water. Then deglaze with the red wine and bring to the boil. Now add some orange and lemon zest, the cinnamon stick and the cloves.

Cut open the vanilla pod, scrape out the pulp and place the pod and pulp in the saucepan. Add the orange juice and reduce the sauce. If the consistency of the sauce is still too runny, it can be bound with starch dissolved in a little water. Then let it cool down.

Melt the chocolate in a water bath and let it cool down a little. Mix the butter with the powdered sugar and the pulp of the vanilla pod until creamy. Now gradually stir the eggs into the mixture. Alternately add the flour and chocolate and stir until creamy.

Spread the molds or serving rings with butter and dust with the fine sugar. Now pour in the mixture and bake at 180 degrees for about 12-15 minutes.