Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
4 ovenproof ramekins (each approx. 150 ml), greased and floured
How it's done
Add the port, pears, sugar and lemon juice to a pan, bring to the boil, cover and simmer for approx. 15 mins. until the pears are soft, puree. Pour the puree through a sieve into a stainless steel bowl, leave to cool. Cover and freeze for approx. 12 hrs., stirring well 4 times. Puree approx. 1 hr. prior to serving, freeze again.
Place the pumpkin seeds, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the pumpkin seeds (approx. 5 mins.). Stir in the cocoa powder, spread on a baking tray lined with baking paper, leave to cool.
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, mix the eggs and sugar, stir in the chocolate and flour. Divide the mixture between the prepared ramekins.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool in the ramekin, remove, plate up with the sorbet. Sprinkle with pumpkin seeds.
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