Chocolate cakes with raspberry coulis and caramel ice cream


For the Chocolate cakes: 140 g dark chocolate (70%), 140 g unsalted butter, 3 large eggs, 3 yolks, 90 g sugar, 45 g flour
For the Raspberry coulis: 200 g raspberries, fresh or frozen, 100 g sugar
For serving: 4 large strawberries, mint leaves, 8 edible flowers, caramel ice cream, icing sugar for dusting


Start preparing the chocolate cakes by mixing the eggs, egg yolks and sugar together in a large mixing bowl. Then melt the chocolate together with the butter over a low temperature. Next, add this into your egg mixture and whisk well.
Now fold the flour into the wet mixture, adding it one third at a time, step by step. Place the mixture in the fridge. Now prepare suitable ramekins (e.g. muffin tins) by greasing them.
In the next step, prepare the raspberry coulis by simmering the berries and sugar in a saucepan over low heat for 10 minutes. If you are using fresh raspberries, add a little more sugar if needed to reduce the acidity. Strain the raspberry sauce through a sieve once it has become a puree and then leave to cool.
When the raspberry coulis is ready, preheat the oven to 180 degrees. Fill the dough for the chocolate cakes into the ramekins and bake for 6 minutes. Leave the finished cupcakes to cool for about 2 minutes before turning them out onto a plate. Place the raspberry coulis on the tartlets and decorate with strawberries, mint leaves and edible flowers. Place the caramel ice cream next to it and sprinkle the entire plate with icing sugar.

Wine recommendation:

The Mont Rochelle Little Rock Rouge 2017 convinces with its soft texture as well as with aromas of red fruits, which combine particularly well with desserts. With a wonderful balance and a fruity character, the Mont Rochelle Cabernet Sauvignon 2016 also turns out to be a great companion to desserts, as well as the Mont Rochelle Syrah 2015, whose interplay of fruity and spicy aromas promises a great taste experience.

Tags: Red Wine, Dessert

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