Recipe Tip: Chocolate & Mango Cake with Chilli

Instructions

1. Step 1

   Preheat the oven to 180°C

2. Step 2

   Line a round baking tin 18-22 cm in diameter with baking paper.

3. Step 3

   Separate the egg white and yolks.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   Leave to cool, then remove from the tin and cut in half through the middle so you have a top and bottom.

8. Step 8

   Spread the pureed mangoes, sprinkle half of the chopped chilli on top and place the second half of the cake on top. Refrigerate.

9. Step 9

   For the glaze, melt the butter and chopped chocolate in a bowl over simmering water.

10. Step 10

    Remove from the heat and add the whipped cream, mix well and pour the topping over the cake. Spread with a spatula if necessary.

11. Step 11

    Chill in the fridge for at least 30 minutes, garnish with sliced mango and the remaining chilli before serving.