Chocolate and Mango Cake with Chilli
Chocolate and Mango Cake with Chilli
©Stine Christiansen | Foodstyling: Gitte Heidi Rasmussen
Chocolate and Mango Cake with Chilli
©Stine Christiansen | Foodstyling: Gitte Heidi Rasmussen
For the chocolate cake:
Ingredients
3
whole eggs
100
g
brown sugar
40
ml
olive oil
4
tablespoon
water
90
g
oat flour
4
tablespoon
cocoa powder
3
tablespoon
cornstarch
1/2
teaspoon
salt
For the mango chilli filling:
Ingredients
1-2
ripe mangoes, peeled and pureed
2
medium hot red chillies, seeded and finely diced into cubes, or less according to taste
For the chocolate glaze:
Ingredients
25
g
butter
75
g
dark chocolate, at least 50% cocoa, chopped
1
tablespoon
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 chili before serving.
