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Liquid Chocolate Cake by Ivo Adam

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
20MIN

Ingredients

Butter: 125 g

Sugar: 30 g

Chocolate: 125 g

Eggs: 2 each

Egg yolks: 2 each

Cornstarch: 12 g

Port wine: 2 dl

Sugar: 100 g

Cinnamon: 1 stick

Raspberries: 100 g

Rhubarb: 100 g, cleaned

Absinthe: 0.2 dl

Cardamom: 2 g, powder

Rhubarb: 4 dl, cooking liquid

Red wine: 1 dl

Punch powder: 1 each

Cream: 100 g, quark

Blackcurrant liqueur: 0.4 dl

Liquid chocolate cake with rhubarb compote and punch sauce by Chef Ivo Adam from Seven

01.
For the liquid chocolate cake

Mix the butter with the first 30g sugar to form a frothy foam. Add chocolate heated to 40°C. Beat the eggs with the second 30g sugar. Blend the two mixtures together thoroughly. Mix cornstarch and cardamom and add to the mixture. Butter the entire inside of an ovenproof mould and sprinkle it with sugar. Pour the cake dough into the mould and bake at 210°C for 7-9 minutes. The inside should still be runny. Let cool, remove from mould and serve.

02.
For the rhubarb compote

Mix all ingredients together. Pour into an oven dish and cover. Bake in the oven at 120°C for 20 minutes. Remove rhubarb, let cool and cut into pieces.

03.
For the punch sauce

Cook the cooking liquid, wine and punch tea together to obtain a liquid with a syrupy consistency, then cook down to 5dl. Add quark and liqueur to flavour. Serve cold.

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