Holy Chocolate Cake

Ingredients for 5 servings:

• 100 g dark chocolate, at least 70% cocoa content
• 100 g butter
• 2 tsp butter for the molds
• 2 tbsp sugar for the molds
• 3 eggs, size M
• 70 g sugar
• 50 g flour
• ½ tsp baking powder
• 2 cantuccini
• some southern wine (Vin Santo)
• 2 quinces
• 1 liter apple juice
• ½ lemon(s)
• 1 tbsp honey
• 1 tbsp powdered sugar
• 150 g whole milk yogurt
• 2 egg whites
• 125 g sugar, fine
• 50 g powdered sugar
• 2 tbsp berries (forest fruits), freeze-dried, finely chopped
• 2 tsp currant jelly
• some beetroot color
• 100 ml cream
• 50 ml buttermilk
• 50 g mascarpone
• 2 tsp gelatin fix

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 12 minutes; Total time approx. 4 hours 12 minutes

from the show “The Perfect Dinner” on VOX from 26.06.2020

For the chocolate tarts: Melt the chocolate and butter in a double boiler. Butter and sugar 4 150ml baking dishes. Preheat the oven to 160°C fan/convection oven. Whisk together the eggs and sugar. Crush the biscuits. Mix the flour and baking powder and stir into the egg mixture. Stir in the biscuits and a splash of Vin Santo. Slowly stir in the chocolate. Pour the batter into the prepared baking dishes and bake in the preheated oven for about 12 minutes. Do the toothpick test! For the quince ice cream: Remove the skins from the quinces, remove the cores, and cut into cubes. Simmer in a saucepan with apple juice and lemon juice until tender. Then remove from the pan, drain well, and freeze side by side on a baking sheet lined with baking paper. For the ice cream, blend the frozen quince cubes in a blender with the yogurt, honey, and cream until creamy, then season with powdered sugar. For the wild berry meringue: Beat the egg whites and gradually add the sugar until stiff peaks form. Add the powdered sugar until glossy. Slowly fold in the other ingredients and pipe about 35-40 small blobs onto a baking sheet lined with baking paper using a piping nozzle. Bake in the oven at 90°C for about 2 hours. For the Fior di Latte Espuma: Whip the cream until stiff peaks form and mix with the mascarpone and buttermilk. Fold in the gelling agent and refrigerate. After 1 hour, beat the mixture with a hand mixer until a nice espuma forms. Sandra prepared this recipe as a dessert on Friday, June 26, 2020, on the show “The Perfect Dinner” – Day 5 in the Nahe region.