Chocolate cake with citrus fruits and coconut ice cream
very easy
60 mins
60 mins
Ingredients
- 2 Limes
- 300 ml unsweetened coconut milk
- 100 g Whipped cream
- 100 g Glucose (from the pharmacy)
- 50 ml Coconut liqueur
- 50 g Butter
- 40 g Icing sugar
- 2 Egg Yolk
- 100 g Dark chocolate coating
- 50 g Flour
- 2 Protein
- 50 g Sugar
- 2 Grapefruits
- 2 Oranges
- 2 Grapefruit
- 200 g Sugar
- 100 ml White wine
- 4 Star Anise
- 1 TABLESPOON Cornstarch Speisestärke
Directions
- 1
Squeeze limes for the coconut ice cream. Make the ice cream from coconut milk, cream, glucose, liqueur and lime juice together in an ice cream machine. Cover and freeze
- 2
For the chocolate cake, warm the butter a little. Beat with icing sugar and egg yolk until foamy. Besides, dissolve the chocolate coating over a hot water bath. Now slowly add the flour first and then the chocolate coating and fold in. Shortly before baking, beat the egg white with the sugar until stiff and fold into the mixture. Put into four buttered and floured ovenproof baking tins (approx. 150 ml content) and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 12 minutes.
- 3
For the citrus fruits, peel grapefruits, oranges and grapefruits and fillet them between the parting skins, collecting the juice. For the marinade, caramelise the sugar until light brown and deglaze with white wine. Add star anise and citrus juice and cook until the sugar has dissolved. Dissolve cornflour in cold water (2-3 tablespoons) and add to the marinade while stirring, simmer for 1-2 minutes. Let cool slightly and add the fruit fillets
- 4
Serve the chocolate cakes warm with the fruits and 1 scoop of coconut ice cream each. Cover the rest of the coconut ice cream and refreeze
Nutrition Facts
760 kcal
116 g
27 g
8 g
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