Recipes
Tobias Funke from Funkes Obstgarten: Chocolate cake
TOBIAS FUNKE – Chocolate cake
Tobias Funke in his kitchen – copyright Tobias Funke
Who is Tobias Funke?
Top Swiss Chef at Funkes Obstgarten
16 Gaultmillau Pts
He has worked with Horst Petermann in the Kunststuben, in Küsnacht and with Antonio Colaianni in Il Casale in Wetzikon. Before the Obstgarten, where he started in June 2010, he was Chef in the Falkenburg in Rapperswil.
Funkes Obstgarten: Kantonsstrasse 18 in Freienbach
Tel. 044 784 03 08 www.funkesobstgarten.ch
The recipe for 4 people:
Ingredients:
100 g butter
100 g Maracaibo chocolate from Felchlin 68%
50 g sugar
3 yellows
25 g flour
3 whites
chocolate cake Funkes Obstgarden – copyright Tobias Funke
How to make it:
Warm up to 48C the butter and the chocolate in a bain-marie. Beat the whites with a pinch of salt. Beat the yellows with the sugar until foamy. Then add the butter/chocolate mix with it using a rubber scraper. Finally gently fold in the whipped egg whites. This preparation is only for small portions and made à la minute.
Bake at 210C between 5-7 minutes in small forms already buttered and sprinkled with flour.
Copyright © Tobias Funke 2013, All Rights Reserved
