Summary

Ingredients

Ingredients for the frozen yogurt:

• 500 g yourt, Greek
• 100 g suar
• 1 lime (s), juice it
• 1 pinch (s) salt
• 500 ml cream

Ingredients for the chocolate cakes:

• 300 g dark chocolate couverture
• 300 g butter
• 150 grams sugar
• 2 egg (s)
• 5 egg yolks
• 90 g wheat flour
• 0.5 teaspoon ½ salt
• Butter for the molds
• Icing sugar for dusting
• Lemon balm for garnish

Ingredients for the fruit level:

• 150 g strawberries
• 150 g blueberries
• 150 g raspberries
• 150 grams sugar
• 150 ml water

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Instructions

1. For the ice cream, put the yoghurt in a bowl and stir together with the sugar, lime juice and a pinch of salt. Then whip the cream and fold into the yogurt.
2. Put the mixture in the freezer for about 5 hours. Mix with a spoon every hour to prevent ice crystals from forming.
3. First, grease the bowls for the cake with butter. Then put the sugar, a pinch of salt, the eggs and the 5 egg yolks in a bowl and stir.
4. At the same time, heat the butter and grate the couverture and add it to the hot butter. Add the melted, warm butter mixture to the eggs and stir. Add the flour and continue to stir until a homogeneous mass is formed.
5. Then distribute the mixture on the molds and store them in the refrigerator until you need them. Bake in the preheated oven for 10 minutes at 200 ° C top / bottom heat. After baking, sprinkle with powdered sugar and place a leaf of lemon balm on top of the cake for decoration.
6. For the fruit level, put the water and sugar in a saucepan and add the fruit. Bring to the boil briefly and then mix to a mass with a hand blender.
7. Put the puree on the plate and serve with the fruits, the chocolate cake and the ice cream.
8. Ralf prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 3 from Aschaffenburg on Wednesday, November 25th, 2020.