Summary

Ingredients

Ingredients for the chocolate cakes:

• 200 g chocolate, dark (at least 80% cocoa content)
• 100 g butter
• 5 egg (s)
• 7 tablespoon sugar
• 5 tablespoon, leveled flour
• Icing sugar for dusting

Ingredients for the meringues:

• 4 egg whites
• 200 g powdered suar
• 1 dash lemon juice

Ingredients for the raspberries:

• 400 g raspberries, fresh or frozen
• 2 tablespoon powdered sugar
• Mint leaves, fresh

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Instructions

1. For the meringues, stir the egg white and lemon juice with a hand mixer on the highest setting. Gradually add the powdered sugar. Don`t stop too early. Stir at the highest level for at least 10 minutes until the mixture stops flowing. Put the egg white mixture in a piping bag and leave to dry on a baking sheet lined with baking paper in the oven at approx. 100 ° C top / bottom heat for one hour. The oven may be opened in between to allow moisture to escape.
2. For the cakes, melt the chocolate and butter in a water bath.
3. Mix the eggs and sugar in a bowl. Let the melted chocolate mixture cool down briefly, then add to the egg-sugar mixture. Add the flour and mix everything into a smooth dough. Put the dough in small ovenproof glasses and bake for 4 minutes at 210 ° C top / bottom heat. Then set the oven to 160 ° C and bake the cakes for another 3 minutes.
4. During this time, heat the raspberries in a saucepan with the powdered sugar and a sip of water.
5. Then place the glasses with the chocolate cakes on a plate and sprinkle with powdered sugar. Place the raspberries and meringues next to it and decorate with fresh mint leaves.
6. Steffi prepared this recipe as a dessert on Wednesday, January 13th, 2021 in the program “The Perfect Dinner” - Day 3 from Hamburg.