Summary

Ingredients

• 80 g butter
• 70 grams sugar
• 80 g chocolate, melted
• 60 g hazelnuts, round
• 140 g inerbread
• 4 medium egg (s)
• some butter for the molds

For the compote: (spiced clementines)

• 20 g suar
• 100 g raspberries, frozen
• 120 ml orange juice
• 3 cm ginger, very finely grated
• 1 pinch clove powder
• 1 star anise
• 1 pinch (s) cinnamon powder
• 6 clementine (s), filleted

Also: (for the raspberry reduction)

• 50 grams sugar
• 100 g raspberries
• some powdered sugar, to decorate
• possibly mint

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Instructions

1. Separate the eggs for the cakes. Beat egg whites with 10 g of sugar until snowy.
2. Mix the butter, remaining sugar and yolks together until frothy. Add the melted chocolate and nuts. Finely grate the gingerbread and stir in. Fold in the egg whites. Butter 6 molds, pour in the mixture and place on a baking sheet filled with water.
3. Bake in a hot oven at 180 ° C for about 20-25 minutes (depending on the thickness of the molds, try with a knitting needle to see whether the cakes are already firm).
4. For the spiced clementines, caramelize the sugar and add the frozen raspberries. Deglaze with orange juice, season with ginger, cloves, star anise and cinnamon. Let it boil briefly, then drain through a sieve. Put in the clementine fillets and let them steep. Do not boil anymore.
5. For the raspberry reduction, caramelize the sugar. Add the raspberries and cook slowly until the sugar has dissolved. Eventually pass to remove the cores.
6. Put a little raspberry reduction on a plate and place a cake on top. Serve the spiced clementines, sprinkle with powdered sugar and garnish with mint if necessary.