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.
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.
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.