Warm chocolate cake with coconut, pineapple sauce and lemon ice cream

Name: warm chocolate cake with coconut, pineapple sauce and lemon ice cream
Total time: 40 min
Yield: 4
Ingredients: 50 gram coconut milk; 50 gram White chocolate; 4 egg; 100 gram sugar; 50 gram flour; 100 gram dark chocolate; 100 gram butter; 1 teaspoon butter for the sauce; 100 gram fresh pineapple for the sauce; 1 tablespoon ginger syrup for the sauce; 1 tablespoon lime juice for the sauce; 4 scoop lemon sorbet for the garnish; fresh mint for the garnish; edible flour for the garnish

Ingredients

50 gram coconut milk
50 gram White chocolate
4 egg
100 gram sugar
50 gram flour
100 gram dark chocolate
100 gram butter

1 teaspoon butter for the sauce
100 gram fresh pineapple for the sauce
1 tablespoon ginger syrup for the sauce
1 tablespoon lime juice for the sauce
4 scoop lemon sorbet for the garnish
Fresh mint for the garnish
Edible flour for the garnish

Directions

Preheat the oven to 220 ° C. Place the baking rings on the baking tray. Take the coconut cubes out of the freezer.
Pipe the baking rings half full with the chocolate batter. Push 1 coconut cube into each batter and cover with a layer of batter. Bake the cakes in the oven for about 15 minutes.
Remove from the oven and put on plates. Carefully cut the cupcakes off the baking ring and lift off the ring.
Drip pineapple sauce past the cake and add bread rolls. Garnish possibly with some mint leaves and flowers.