Chocolate cake with mousse

For the sour cream ice cream, beat the cream with the sugar and egg yolks until it forms a rose, ie over a water bath until the mixture has thickened sufficiently. Make sure that the bowl does not get too hot and the egg yolks do not curdle. Allow to cool slightly. Mix the sour cream into the still lukewarm mixture. Season to taste with lemon juice and zest. Put in the ice cream maker or freeze and pacotize in the Pacojet.

For the chocolate mousse, beat the egg and rum over a water bath. Stir in the melted chocolate. Finally, fold in the cream. Leave the mousse to set in the fridge. Fill into a piping bag for piping.

For the port wine figs, cut the figs into six wedges. Caramelize the sugar in a pan or small saucepan and then deglaze with the port wine. Reduce everything by two thirds. Then add the butter.
Marinate the figs in it for about 5 minutes.

Prepare a grill with a lid for indirect grilling and set it to 200 °C. For the chocolate cake, melt the butter with the chocolate and 20 g of sugar over a water bath. In the meantime, beat the egg white with the remaining sugar until stiff. Stir the flour and almond flour into the chocolate mixture. Then add the egg yolk. Finally, fold in the egg white. Pour into greased molds.
Grill at 200 °C for about 20 minutes.

To serve, carefully remove the chocolate cake from the molds with a knife and place on plates, dust with icing sugar. Add the warm, marinated figs, the chocolate mousse and the sour cream ice cream. Garnish with fresh raspberries
and decorate with shortcrust pastry crumbs.

FIRE&FOOD Issue 3-2016