Dark Chocolate Casserole with Chocolate Ice Cream From the Steamer

For the dark chocolate casserole with chocolate ice cream, boil milk with sugar, cumin and cinnamon. Mix the yolks with cornflour and then carefully thicken the milk mixture with it. Dissolve the dark chocolate in the warm mixture and then stir the whole thing until cold. Whip the remaining yolks with a splash of water and fold into the cooled milk mixture. Finally, beat the egg whites with the sugar until stiff and fold in.

Pour the mixture into well-buttered soufflé dishes sprinkled with sugar and bake in the preheated combi steamer at the following setting.

Settings for the steamerCombig cooking: Hot air plus 130°C / 100% humidity/ bake for about 15 -20 minutes.

For the stewed tomatoes, melt sugar in a pan and deglaze with a little white wine. Cut small tomatoes crosswise at the bottom and put them into the boiling stock. Then set aside.

Just before serving, turn the dark chocolate casserole onto a plate with chocolate ice cream and the sweet braised tomatoes.

Preparation Tip:

With this dark chocolate casserole recipe and very unusual tomato decoration you will amaze your guests!

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