Recipe Tip: Chocolate & Mango Cake with Chilli
Top Recipe. All ingredients and tips for getting it right. 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.
- 3whole eggs
- 100 gbrown sugar
- 40 mlolive oil
- 4 tablespoonwater
- 90 goat flour
- 4 tablespooncocoa powder
- 3 tablespooncornstarch
- ½ teaspoon(s)salt
- ripe mangoes, peeled and pureed
- 2medium hot red chillies, seeded and finely diced
- 25 gbutter
- 75 gdark chocolate, at least 50% cocoa, chopped
- 1 tablespoonwhipping cream
- 1firm mango, peeled, stone removed and thinly sliced, for garnish
Step 1Preheat the oven to 180°C
Step 2Line a round baking tin 18-22 cm in diameter with baking paper.
Step 3Separate the egg white and yolks.
Step 4In 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.
Step 5Sift 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.
Step 6Add 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.
Step 7Leave to cool, then remove from the tin and cut in half through the middle so you have a top and bottom.
Step 8Spread the pureed mangoes, sprinkle half of the chopped chilli on top and place the second half of the cake on top. Refrigerate.
Step 9For the glaze, melt the butter and chopped chocolate in a bowl over simmering water.
Step 10Remove from the heat and add the whipped cream, mix well and pour the topping over the cake. Spread with a spatula if necessary.
Step 11Chill in the fridge for at least 30 minutes, garnish with sliced mango and the remaining chilli before serving.