Warm chocolate cakes with walnut ice cream
easy
45 mins
45 mins
Ingredients
- 100 g Dark chocolate coating
- 45 g Butter
- 1 egg + 1 egg yolk (size M)
- 75 g Sugar
- 7-10 Tbsp Salt
- 25 g Flour
- 100 g Strawberries
- 1 Kiwi
- 1 small ripe mango
- 4 balls of walnut ice cream
- 2 TABLESPOONS Icing sugar
- 24 (about 3 cm) small paper cups
Directions
- 1
For the chocolate cakes, roughly chop half of the couverture, chop the rest into 12 pieces. Melt butter and coarsely chopped couverture while stirring in a hot water bath. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
- 2
12 Line the recesses of a mini muffin tray with 2 paper tins each. Mix egg, egg yolk, sugar and 1 pinch of salt with the whisks of the mixer until creamy. Add flour and chocolate butter and mix to a smooth dough.
- 3
Spread the dough into the moulds up to 2⁄3. Press 1 piece of chocolate coating in the middle of each muffin. Bake the chocolate cakes in the oven for 12-15 minutes. The muffins should still be liquid inside.
- 4
In the meantime wash, clean and quarter the strawberries. Peel and slice the kiwi as desired. Peel mango, cut flesh into slices from the stone. Remove the cakes from the oven. Carefully remove from the trays.
- 5
Arrange 2 cakes with 1 ball of walnut ice cream and fruits on plates. Dust with icing sugar.
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