Chocolate Cake “In the Shirt” À La Sacher

For the chocolate cake in the shirt, brush small ramekins with melted butter, sprinkle with sugar and chill (so that the mixture can rise without overflowing).

Melt the chocolate coating in a hot water bath. Beat the egg yolks with rum and powdered sugar until foamy, then pour in the couverture. Whip egg whites with granulated sugar and a pinch of salt until semi-stiff and carefully fold about 1/3 of the egg whites into the chocolate mixture.

Mix bread crumbs with sponge cake crumbs and milk and fold in together with the nuts and the remaining snow. Pour the mixture 3/4 high into the molds.

Fill a baking pan 2 cm high with water and place the molds in it. Bake in the preheated oven at 170 °C for about 20 minutes. For the chocolate sauce, bring milk with whipping cream, sugar and vanilla bean to a boil.

Pour over the coarsely chopped couverture without the vanilla bean and dissolve it. Whip the soft butter and pour in the chocolate mixture, stirring constantly.

Finally, flavor with cognac. Pour the warm chocolate sauce over the overturned cakes in the shirt and garnish with the not quite firm whipped cream.

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