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Parfait and Chocolate Cakes (Jan Kralitschka)
The perfect parfait and chocolate cakes (jan kralitschka) recipe with a picture and simple step-by-step instructions.
Chocolate cakes
- 250 g Butter
- 250 g Couverture
- 3 Pc. Egg yolk
- 5 Pc. Eggs
- 100 g Almond sticks
- 45 g Flour
- 80 g Sugar
Parfait
- 30 g Poppy
- 360 ml Cream
- 100 g Granulated sugar
- 1 Pc. Vanilla pod
- 1 pinch Salt
- 2 Pc. Eggs
- 2 Pc. Egg yolk
- 50 g Sugar
- 10 g Vanilla sugar
General ingredients
- Physalis
- Mint leaves
- Fresh raspberries
- Powdered sugar
Parfait
- The parfait (prepare the day before). To do this, heat the poppy seeds with the cream, sugar, vanilla and salt to at least 70 degrees. Beat the eggs, egg yolks, sugar and vanilla sugar over a hot water bath until frothy and then stir into the poppy seed cream. Reduce the heat and keep stirring until a thick consistency is formed. Let the mixture cool and then puree with the hand blender. Then let the mass steep for at least 12 hours. After the cooling time, beat the mass with the mixer until foamy and fill into a mold (lined with cling film). Place in the freezer for another 3 hours.
Chocolate cakes
- Preheat the oven to 200 degrees and let it preheat for at least 10 minutes. Melt the butter together with the couverture in a small saucepan over medium heat. Mix the egg yolks, eggs, almond sticks, flour and sugar in a bowl. Add the butter couverture to the dough and mix everything into a dough. Then fill 3/4 of the dough into molds and bake on the middle rack for 15-16 minutes.
- Carefully twist off the physalis and wash the raspberries (if necessary). Then serve a chocolate cake with a piece of parfait, raspberries, mint leaf and powdered sugar.
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