{"id":67448,"date":"2022-11-22T12:16:16","date_gmt":"2022-11-22T12:16:16","guid":{"rendered":"https:\/\/relaisgourmet.com\/schokoladenkuchen-zartschmelzender-kern-mit-gaenseleber-und-knuspriger-tiegel\/"},"modified":"2026-04-01T23:40:50","modified_gmt":"2026-04-01T23:40:50","slug":"schokoladenkuchen-zartschmelzender-kern-mit-gaenseleber-und-knuspriger-tiegel","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/de\/schokoladenkuchen-zartschmelzender-kern-mit-gaenseleber-und-knuspriger-tiegel\/","title":{"rendered":"Schokoladenkuchen, zartschmelzender Kern mit G\u00e4nseleber und knuspriger Tiegel"},"content":{"rendered":"\n<p>Der Schokoladenkuchen mit zartschmelzender G\u00e4nseleber und knusprigen Ziegeln ist ein elegantes und raffiniertes Gericht, das den Reichtum der dunklen Schokolade mit der Dekadenz der G\u00e4nseleber verbindet.<\/p>\n\n<p class=\"has-medium-font-size\">30 Minuten. F\u00fcr 4 Personen<\/p>\n\n<p class=\"has-medium-font-size\"><strong>Zutaten f\u00fcr :<\/strong><\/p>\n\n<p class=\"has-medium-font-size\"><strong>Die Weichheit<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>50g dunkle Schokolade<\/li>\n\n\n\n<li>60 g Zucker<\/li>\n\n\n\n<li>2 Eier  <\/li>\n\n\n\n<li>100g Butter<\/li>\n\n\n\n<li>50 g Mehl<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\"><strong>Der Fondant<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>20cl dicke Sahne<\/li>\n\n\n\n<li>75g G\u00e4nseleberpastete<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\"><strong>Der Knackpunkt<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>200 g Zucker<\/li>\n\n\n\n<li>75g Milch<\/li>\n\n\n\n<li>1 Prise 4 Gew\u00fcrze<\/li>\n\n\n\n<li>1 Prise Muskatnuss<\/li>\n\n\n\n<li>50 g Mehl<\/li>\n\n\n\n<li>50g Butter<\/li>\n\n\n\n<li>1 Prise gr\u00fcner Anis<\/li>\n<\/ul>\n\n<p class=\"has-medium-font-size\"><strong>Vorbereitung<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Knusprig: <\/strong>Erhitzen Sie die Milch und die Butter, bis die Butter schmilzt. Vermischen Sie dann den Zucker und das Mehl. Dann gie\u00dfen Sie die Milch in die Mischung. Verr\u00fchren und dann die Gew\u00fcrze hinzuf\u00fcgen. Auf einem Blatt Backpapier verteilen. Bei 250\u00baC in den Ofen schieben, bis die Mischung goldbraun ist. Aus dem Ofen nehmen und auf eine runde Unterlage legen.      <\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li><strong>Die Weichheit: <\/strong>Schmelzen Sie die Schokolade und die Butter im Wasserbad. R\u00fchren Sie den Zucker und die Eier, bis sie wei\u00df sind. Dann f\u00fcgen Sie das Mehl hinzu. Sobald die Schokolade geschmolzen ist, wird sie unter die Mischung ger\u00fchrt.   <\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li>Fondant<strong>: <\/strong>Erhitzen Sie die Foie Gras und die Sahne im Wasserbad, bis eine homogene Mischung entsteht.  <\/li>\n<\/ul>\n\n<ul class=\"wp-block-list\">\n<li><strong>Montage: <\/strong>Gie\u00dfen Sie die Schokoladenmischung in die Form(en). Gie\u00dfen Sie die Creme mit Hilfe eines Strohhalms in die Mitte des Kuchens. Stellen Sie den Kuchen bei 250\u00baC f\u00fcr 10 Minuten in den Ofen. Der Kuchen kann warm verzehrt werden (daher empfehlen wir, ihn kurz vor dem Verzehr in den Ofen zu schieben).   <\/li>\n<\/ul>\n\n<p><a href=\"https:\/\/www.750g.com\/moelleux-au-chocolat-coeur-fondant-au-foie-gras-et-tuile-craquante-r78323.htm\">Quelle:  <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der Schokoladenkuchen mit zartschmelzender G\u00e4nseleber und knusprigen Ziegeln ist ein elegantes und [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":67452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2182],"tags":[2897,2896],"class_list":["post-67448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","tag-foie-gras","tag-kuche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rezept: Moelleux 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