Summary

Ingredients

• 400 g apricot (s), sweet, ripe
• 1 vanilla pod (s)
• 4 tablespoon lemon juice
• 3 tablespoon honey, lighter
• Lavender flowers for garnish
• 100 g dark chocolate
• 60 g butter
• 2 egg (s)
• 50 g suar, finer
• 3 tablespoon flour
• Butter and flour for the molds

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Instructions

1. For the compote, scald and peel the apricots as desired, or wash, halve and remove the stones.
2. Slit open the vanilla pod and scrape out the pulp.
3. Heat the lemon juice and honey with the vanilla pulp and cook the apricots in it for 5 minutes over low heat. Let cool down.
4. For the cakes, spread four ovenproof molds well with butter and dust with flour. Preheat the oven to 220 ° C (fan oven 200 ° C).
5. Break the chocolate into pieces and melt with the butter in a hot water bath. Beat the sugar and eggs over a hot water bath to a frothy, light cream. Gradually mix in the chocolate mass. Fold in the flour. Distribute the mixture evenly in the molds and bake in the oven (center) for about 10 minutes. The cakes then still have a liquid core inside. Turn the warm cakes out of the molds or serve in the molds with the cooled apricots.