For 4 people
- 75g dark chocolate
- 60ml Corovita Thyme Oil
- 25g flour
- 2 eggs
- 10g sugar
- 3g starch
- Spices: 1 pinch each: clove powder,
- ground star anise, cinnamon powder
- Beat eggs and sugar with a hand mixer until white.
- Chocolate with the oil over a
- Melt in a water bath, cool briefly and sift in the flour and starch.
- Stir in spices.
- Add the chocolate mixture to the egg mixture and fold in.
- Fill into small buttered and floured timbale molds.
- If necessary, press in a piece of chocolate coating and cover (liquid center!), freeze, and if necessary, bake at 200°C for about 5 minutes.
- Dust with powdered sugar.
- 4 fresh apricots (depending on the season, otherwise 200g dried)
- 100g dried apricots
- 100g sugar
- 50ml orange juice
- 50g hazelnuts
- 2 sprigs of lemon thyme
- 1 star anise
- Cut apricots into small cubes.
- Caramelize the sugar in a saucepan until light brown and then deglaze with the juice.
- Add dried apricot pieces and star anise and boil away all the liquid, stirring constantly. Remove the star anise.
- Fold in fresh apricots, hazelnuts and finely chopped lemon thyme.
- 2 egg whites
- 50g powdered sugar
- pinch of salt
- Lightly beat the egg whites, gradually add the powdered sugar and mix in the salt.
Continue beating until the egg whites are stiff. (Pour test)
Completion:
Turn the cake out, dust with powdered sugar, and arrange it on top of the apricot ragout. Pipe egg whites decoratively and lightly flaming with a blowtorch.
