Molten chocolate cake and mulled wine citrus salad

Molten chocolate cake and mulled wine citrus salad

Based on 22 ratings
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"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 👍
Preparation
35 min
Baking
10 min
Resting
0 min

Ingredients

2Servings
MetricImperial
33⅓ g
dark chocolate
2
oranges
grapefruits
limes
lemon
tbsp
starch
tbsp
water
46⅔ g
sugar (divided)
vanilla bean
tbsp
mulled wine spice
1 tbsp
honey
30 g
butter
1
eggs
13⅓ g
flour
butter for greasing
confectioner's sugar for dusting

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

Cal517
Fat22 g
Protein9 g
Carb67 g
  • 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.
    • 2 oranges
    • grapefruits
    • limes
    • 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.
    • tbsp starch
    • tbsp water
    • 6⅔ g sugar
    • vanilla bean
    • tbsp mulled wine spice
    • 1 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.
    • 30 g butter
    • 33⅓ g 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.
    • 1 eggs
    • 40 g sugar
    • 13⅓ g 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!

  • Enjoy your meal!

    Molten chocolate cake and mulled wine citrus salad

How-To Videos

See all
how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-segment-an-orange

How to segment an orange

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