Molten chocolate cake and mulled wine citrus salad

Step 1/6

• 2 oranges
• ⅔ grapefruits
• ⅔ limes
• ⅓ 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

• ⅔ tbsp starch
• ⅔ tbsp water
• 6⅔ g sugar
• ⅛ vanilla bean
• ⅓ 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

• 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

• 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

• 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

• 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!