Molten chocolate cake and mulled wine citrus salad

Based on 20 ratings
Sponsored
Maximilian Krämer

Maximilian Krämer

www.scheck-in-kochfabrik.de/

S.Pellegrino Young Chef

“It's the perfect dessert for Christmas, as it's easy to prepare, combines the different flavors of Christmas, and always has a wow effect when the molten chocolate core runs out of the cake.”

Difficulty

Medium 👍
35
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
100 g dark chocolate
oranges
grapefruits
limes
lemon
2 tbsp starch
2 tbsp water
140 g sugar (divided)
½ vanilla bean
1 tbsp mulled wine spice
3 tbsp honey
90 g butter
eggs
40 g flour
butter for greasing
confectioner's sugar for dusting
Metric
Imperial

Utensils

  • large saucepan
  • cutting board
  • knife
  • large mixing bowl
  • sieve
  • small mixing bowl
  • oven
  • small saucepan
  • baking molds
  • heatproof bowl
  • hand mixer with beaters
  • baking sheet

Nutrition per serving

Cal
517
Protein
9 g
Fat
22 g
Carb
67 g
  • Step 1/6

    Peel oranges, grapefruits, limes, and lemon. Supreme citrus fruits, set the segments aside, and press out the juice from the remaining membranes. Add juice to a saucepan.
    • oranges
    • grapefruits
    • limes
    • lemon
    • large saucepan
    • cutting board
    • knife
    • large mixing bowl

    Peel oranges, grapefruits, limes, and lemon. Supreme citrus fruits, set the segments aside, and press out the juice from the remaining membranes. Add juice to a saucepan.

  • Step 2/6

    Combine starch and water in a small bowl to make a slurry. Halve vanilla bean and scrape out the seeds. Add to saucepan, together with sugar and mulled wine spice. Bring to a boil and add the slurry. Let reduce by half, then strain over citrus segments and toss to coat. Season to taste with honey and set aside.
    • 2 tbsp starch
    • 2 tbsp water
    • 20 g sugar
    • ½ vanilla bean
    • 1 tbsp mulled wine spice
    • 3 tbsp honey
    • sieve
    • small mixing bowl

    Combine starch and water in a small bowl to make a slurry. Halve vanilla bean and scrape out the seeds. Add to saucepan, together with sugar and mulled wine spice. Bring to a boil and add the slurry. Let reduce by half, then strain over citrus segments and toss to coat. Season to taste with honey and set aside.

  • Step 3/6

    Preheat oven to 180°C/350°F. Grease baking molds. Dice butter and chop chocolate. Melt both in a heatproof bowl set over a small saucepan of simmering water.
    • 90 g butter
    • 100 g dark chocolate
    • butter for greasing
    • oven
    • small saucepan
    • baking molds
    • heatproof bowl

    Preheat oven to 180°C/350°F. Grease baking molds. Dice butter and chop chocolate. Melt both in a heatproof bowl set over a small saucepan of simmering water.

  • Step 4/6

    Meanwhile, add eggs to a mixing bowl, then add half of the sugar and beat until foamy. Add remaining sugar and melted chocolate and stir slowly. Sift in flour and stir gently.
    • eggs
    • 120 g sugar
    • 40 g flour
    • sieve
    • hand mixer with beaters
    • large mixing bowl

    Meanwhile, add eggs to a mixing bowl, then add half of the sugar and beat until foamy. Add remaining sugar and melted chocolate and stir slowly. Sift in flour and stir gently.

  • Step 5/6

    Distribute the dough into the molds, transfer them onto a baking sheet, and bake at 180°C/350°F for approx. 10 min., until tops are firm but cakes wobble slightly when jiggled.
    • baking sheet

    Distribute the dough into the molds, transfer them onto a baking sheet, and bake at 180°C/350°F for approx. 10 min., until tops are firm but cakes wobble slightly when jiggled.

  • Step 6/6

    Serve citrus salad on a plate, release cakes from molds, and place them directly on top. Garnish with confectioner's sugar and enjoy!
    • confectioner's sugar for dusting

    Serve citrus salad on a plate, release cakes from molds, and place them directly on top. Garnish with confectioner's sugar and enjoy!