sWEET'n'DELICIOUs

Chocolate Cake with Melting Choco core

Dough:

2 eggs

30g sugar

50g butter

2 tbl spoons flour

salt

1 tsp baking powder

80g dark chocolate

4 pieces of choco

Raspberry sidekick:

raspberries

butter

lime

sugar

First melt the chocolate in a water bath. Seperate the eggs and mix the yolk with sugar salt and butter until it is a creamy mass. Add baking soda/ flour mix. Stir the egg white and slowly add into the egg yolk mass. The same happens with the melted chocolate.

Cover four mugs with butter and icing sugar. Fill in the dough to a max of 2 thirds of the mug. Put the chocolate pieces on top and press a bit inside the dough.

Preheat oven to 180°C and bake the cakes for 10 to 12min. Take out the cakes of the mug and serve them hot.

Heat up some butter with sugar, add the raspberries and deglaze with lime juice. Bon appetit!

Profiterol

Dough:

130g all purpose flour

4 eggs (medium)

1 tbl spoon sugar

100g butter

200ml water

salt

Filling:

500ml whipped cream

icing sugar

vanilla

Topping:

300g dark chocolate (70%)

20ml milk

300ml cream

Boil 200ml water, 100g butter, sugar and a bit salt. Quickly add 130g flour and stir until it stops sticking to the pot's surface. Let it cool down for a while, then add an egg after another and stir until you get a homogenic mass. Fill the dough in a pastry bag and let it rest in the fridge.

Preheat the oven to 210°C and press the dough on a baking sheet in small round smudges. Bake for 15min at 210°C but after 10min open the oven door a bit to release the humidity inside. After 15min turn down the temperature to 190°C and bake another 10min until golden brown. DO NOT take them out immediately, leave them inside, open the door a bit and let the puffs cool down for 15min. Afterwards make small wholes in the the bottom of the puffs and fill them with your favourite tasty cream.

For the filling mix cream, icing sugar and vanilla sugar to a viscous mass and fill in a pastry bag.

Heat up 300ml cream, 20ml milk, add the chocolate and stir until it is a creamy mass. Cover the puffs with chocolate and pile them up to a nice pyramid.