Chocolate Cakes with Liquid Core, Macadamia Parafit and Berry Compote

Summary

Ingredients

Ingredients for the chocolate cakes:

• 200 g dark chocolate
• 200 g butter
• 6 egg (s)
• 250 grams sugar
• 120 g flour
• 40 g bakin cocoa
• Butter for the molds

Ingredients for the macadamia parafit:

• 3 egg (s)
• 2 tablespoon cane sugar or 3
• 2 tablespoon spread (macadamia cream) or 3
• 200 g cream
• 50 grams sugar
• 1 vanilla pod (s), scraped out, the pulp is still needed
• 100 g macadamia nuts
• Vegetable oil

Ingredients for the berry compote:

• 500 berries, mixed, e.g. blueberries, blackberries, raspberries, currants
• 1 tablespoon sugar or 2
• Vanilla pulp from the scraped-out vanilla pod
• 2 tablespoon lemon juice
• 5 mint leaves for garnish

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Instructions

1. For the chocolate cakes, grease 5 - 6 molds with a little butter and place in the freezer.
2. Melt the dark chocolate together with the butter in a double boiler. Beat the eggs with a pinch of salt and the sugar until frothy. Then stir in the melted chocolate butter in a thin stream with the whisk. Sift the flour and cocoa powder into the mixture and fold in.
3. Just before baking, pour the mixture into the ice-cold molds and bake in the preheated oven at 225 ° C top / bottom heat for about 10 minutes so that the center is still liquid. Carefully tip the cakes out of the mold.
4. For the berry compote, put the mixed berries up to 100 g in a saucepan and bring to the boil with the scraped out vanilla pod and sugar. Simmer for a few minutes over medium heat until a compote is formed. Season to taste with the lemon juice.
5. Now add the remaining berries and let the compote cool while stirring, then remove the vanilla pod. Fill the berry compote into suitable glasses and decorate with the mint.
6. For the macadami parafit, beat the eggs with the cane sugar for 5 minutes until frothy. Add the macadamia cream and stir for another 2 minutes. Then whip the cream until stiff and fold in.
7. Put the sugar with 50 ml of water and the vanilla pulp in a saucepan and melt to caramel over a low heat. You need a little patience here.
8. When the sugar mass is slightly brown, remove from the stove, add the nuts and stir briefly. Put the nut mixture on a plate coated with vegetable oil and let it cool, then chop it a little smaller with a knife.
9. Place the parfait mixture in a loaf pan lined with foil, add the caramelized nuts and freeze in the freezer overnight.
10. To serve, turn the parfait out of the mold and cut into slices.
11. Celina prepared this recipe as a dessert on Monday, November 2nd, 2020 in the program “The Perfect Dinner” - Day 1 from Trier.

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