Chocolate cake with exotic fruit salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grind the almonds finely and mix with breadcrumbs. Melt 100 g chocolate coating on a hot water bath. Leave to cool slightly. Separate the eggs. Beat the egg yolks, liquid chocolate coating, butter, sugar and salt with the whisk of the hand mixer until foamy. Beat the egg white until stiff.

2. 2

   At the same time, allow vanilla sugar to trickle in. Fold the beaten egg whites and almond mixture into the egg mixture. Pour into 8 greased moulds (125-200 ml) sprinkled with sugar. Place the moulds in an oven pan filled with hot water. Place in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) and allow to set for about 45 minutes. In the meantime, melt 200 g of chocolate coating on the hot water bath. Peel the grapefruit so that the white skin is completely removed. Cut the fruit into slices. Wash the carambola, rub dry and cut into slices. Quarter the pomegranate and remove the seeds. Mix the fruit and fruit seeds with coconut syrup. Turn out the moulds.

3. 3

   Peel the grapefruit so that the white skin is completely removed. Cut the fruit into slices. Wash the carambola, rub dry and cut into slices. Quarter the pomegranate and remove the seeds. Mix the fruit and fruit seeds with coconut syrup. Turn out the moulds. Cover dessert immediately with melted chocolate coating. Serve with fruit salad

Nutrition Facts

KCAL
580 kcal

CARBS
51 g

FATS
36 g

PROTEINS
13 g