Liquid Chocolate Cake

Name: Liquid Chocolate Cake
Total time: 20 min
Yield: 4
Ingredients: Butter; Sugar; Chocolate; Eggs; Egg yolks; Cornstarch; Port Wine; Sugar; Cinnamon; Raspberries; Rhubarb; Absinthe; Cardamom; Rhubarb; Red wine; Punch Powder; Cream; Blackcurrant Liqueur

Liquid chocolate cake with rhubarb compote and punch sauce by Chef Ivo Adam from Seven

BYIvo Adam,

Chef

26 April, 2013

Type of dish

Cake

Dietary Consideration

Vegetarian

serves for

total time

0 HR 20 MIN

ingredients

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

Preparation

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.