Summary

Ingredients

Ingredients for the chocolate bake:

• 50 g flour, sifted
• 50 g powdered suar
• 250 ml milk
• 50 g milk chocolate
• 50 g dark chocolate, 60% cocoa content
• 3 egg (s)
• 1 packet vanilla sugar
• 1 tablespoon butter
• Butter for the molds

Ingredients for the side dish:

• 200 ml cream
• possibly orange liqueur, optional

Ingredients for garnishing:

• 125 g raspberries, fresh or frozen
• powdered sugar

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Instructions

1. Mix the flour, powdered sugar, vanilla sugar and milk together well. Then bring the mixture to the boil with the butter in the saucepan while stirring and allow to thicken. Put the pot to one side.
2. Melt the chocolate in a water bath, stir into the mixture, then let it cool down.
3. Separate the eggs and stir the egg yolks into the mixture. Beat the egg whites into snow and fold in carefully without collapsing. It can look marbled.
4. Preheat the oven to 200 ° C top / bottom heat. Pour the dough into 5 buttered molds and bake for 20 minutes.
5. You can also bake the mass in a large pan, then the baking time increases accordingly.
6. Whip the cream, also with shot e.g., a sip of orange liqueur. Serve the cream with the casserole.
7. Puree the raspberries with powdered sugar to taste and pass through a fine sieve. Serve as a mirror with the casserole.
8. Tobias prepared this recipe as a dessert on Wednesday, February 17th, 21st on the program “The Perfect Dinner” - Day 3 from Frankfurt.