Winter Chocolate Timbales with Vanilla Ice Cream and Quince Sauce

A cake recipe for all foodies:

(*) Sugar syrup, made of sugar and water in a ratio of 1:1, boiled until the sugar is dissolved.

Chop chocolate and gently melt in a whipping kettle or saucepan on a water bath at a low temperature. Fold in the butter in pieces and let it melt as well. Remove from the kitchen stove and cool a little.

Stir through the eggs, egg yolks and sugar and whip in a water bath to a thick cream. Now remove from the bain-marie and whip for a few minutes until cooled, adding more volume to the mixture. Sift through the flour and fold it in. Carefully add the chocolate-butter mixture and mix well. Leave to rest in the refrigerator for 120 minutes.

Butter the timbale molds or porcelain molds and sprinkle with sugar. Pour the chocolate mixture into the cups and bake in the oven heated to 175 °C for about 8 minutes.

The small chocolate cakes should be firm on the outside and still slightly liquid on the inside. Therefore, it is difficult to give the exact baking time, as most household ovens are inaccurate in indicating the heat. You’ll probably have to try it out at the beginning, and the timbales may need to be in the oven a tiny bit longer after all.

They are turned out and served together with scooped dumplings or scoops of vanilla ice cream.

If you like, you can also decorate the chocolate cakes with fruit.

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