Molten chocolate cake and mulled wine citrus salad

Based on 20 ratings
Sponsored

“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
9g
Fat
22g
Carb
67g

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.
  • 6 oranges
  • 2 grapefruits
  • 2 limes
  • 1 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 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 butter
  • 100 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.
  • 3 eggs
  • 120 sugar
  • 40 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!