(*) for the ‘flexible Mini-Gugelhöpfli-geben’, greased (**).
Melt chocolate in a thin-walled baking bowl in a hot water bath. Remove the baking bowl and stir in the butter and cocoa powder. Stir egg yolks and all ingredients up to and including baking powder in baking bowl until pale, stir into chocolate.
Beat the egg whites with the salt until stiff, add the sugar, continue beating briefly until the mixture is glossy, fold into the chocolate mixture just until smooth.
Divide batter evenly into the prepared ramekins.
Bake for 20 minutes in the middle of the oven heated to 200 °C. Remove the Gugelhöpfli and let them cool slightly in the pan.
Kumquat-lime compote: Boil the water with the sugar in a wide frying pan, cook until syrupy. Gently bubble the kumquats and limes in the syrup for about 1 minute.
Serve: Remove the Gugelhöpfli from the mold while lukewarm, arrange on plates with the fruit and a little syrup.
(**) Tip: the quantity is also sufficient for 4 ovenproof dishes of 1 1/2 dl each, the baking time remains the same.
Can be prepared: bake the Gugelhöpfli 1/2 day in advance, cool in the mold, warm in the oven heated to 100 °C for about 5 minutes shortly before serving.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.
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