- 450 ml milk
- 50 g sugar
- 2 × egg(s)
- 100 g butter
- 3 × sheet(s) of gelatin
- 20 g flour
- 50 g white couverture chocolate
- 30 g powdered sugar
- 2 × tonka beans
- 100 g dark chocolate
Preparation: Warm Chocolate Cake:
Melt the dark chocolate, butter and sugar over a water bath. Add the flour and mix into the mass, then stir in the eggs. Fill the dough into moulds and freeze. Take it out of the freezer just before serving and back at 200 °C for approx. 15 minutes. The cake should still have a liquid chocolate core.
Tonka Bean Mousse:
Add the tonka beans with milk and white couverture to a pot and slowly heat. Stir constantly until the chocolate has melted. Leave the mixture to cool overnight in the refrigerator.
Soak the gelatin in cold water. Re-heat the milk and couverture mixture and remove the tonka beans. Dissolve the squeezed gelatin in the mixture. Pour the cooled mixture into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for a min. of 6 hours.
Serve the Warm Chocolate Cake with the Tonka Bean Mousse and fresh fruit.
Recipe by Maria Schmidt, food blogger, Ich bin dann mal kurz in der Küche (Germany)