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Chocolate cake pots with melons
30 m active | 5 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 16g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 4 portion
Cake pots
  • 75 g dark chocolate, crumbled
  • 30 g butter
  • 2 fresh egg yolk
  • 2 fresh egg whites
  • 1 pinch salt
  • icing sugar, to dust
  • 2 tbsp sugar
  • 1 charentais melon (approx. 600 g), cut into small balls
  • 2 tbsp basil, finely chopped
  • For 4 soufflé ramekins, approx. 150 ml each, greased
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And that's how it's done
And that's how it's done
Cake pots
Melt the chocolate and butter in a thin-sided bowl over the just-boiling bain-marie, allow to cool a little. Stir in the egg yolks. Beat the egg whites with the salt until stiff. Add the sugar, continue beating until the egg whites turn glossy, carefully fold into the chocolate mixture, divide into the prepared ramekins, level off, individually cover with foil and freeze for approx. 4 hours. Remove the ramekins and place on a cloth in an oven-proof dish. Cook in a bain-marie: pour in boiling water to 2/3 the height of the ramekins. Cook the chocolate cakes for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove, dust with icing sugar.
Mix the melon balls with the basil.