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
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.
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.
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.
