Chocolate & Mango Cake with Chilli

Chocolate & Mango Cake with Chilli
© Stine Christiansen | Foodstyling: Gitte Heidi Rasmussen

Chocolate & Mango Cake with Chilli

Dessert
Chocolate

Mexico gave us the combination of chocolate and chilli, Thailand that of mango and chilli. We boldly take the best of both worlds with this recipe.

For the chocolate cake:

Ingredients
3 whole eggs
100 brown sugar
40 ml olive oil
4 tablespoon(s) water
90 oat flour
4 tablespoon(s) cocoa powder
3 tablespoon(s) cornstarch
1/2 teaspoon(s) salt

For the mango chilli filling:

Ingredients
1-2 ripe mangoes, peeled and pureed
2 medium hot red chillies, seeded and finely diced

For the chocolate glaze:

Ingredients
25 butter
75 dark chocolate, at least 50% cocoa, chopped
1 tablespoon(s) whipping cream
1 firm mango, peeled, stone removed and thinly sliced, for garnish
  • Preheat the oven to 180°C
  • Line a round baking tin 18-22 cm in diameter with baking paper.
  • Separate the egg white and yolks.
  • In a large bowl, beat the egg yolks, sugar, oil and water with a hand mixer until the mixture becomes pale and doubles in volume. In a separate bowl, beat the egg whites until they form soft peaks - not too stiff.
  • Sift the oat flour, cocoa, cornstarch and salt over the bowl with the egg yolks and sugar and mix gently with a spatula or spoon, working from the bottom up.
  • Add the beaten egg whites and mix with gentle circular movements. Transfer to the baking tin and bake for 25 to 30 minutes – until a toothpick comes out clean and dry when inserted.
  • Leave to cool, then remove from the tin and cut in half through the middle so you have a top and bottom.
  • Spread the pureed mangoes, sprinkle half of the chopped chilli on top and place the second half of the cake on top. Refrigerate.
  • For the glaze, melt the butter and chopped chocolate in a bowl over simmering water.
  • Remove from the heat and add the whipped cream, mix well and pour the topping over the cake. Spread with a spatula if necessary.
  • Chill in the fridge for at least 30 minutes, garnish with sliced mango and the remaining chilli before serving.
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