Chocolate cake with cheese and mango

10 servings

50 minutes

Chocolate cake with mascarpone cheese and mango is a true culinary masterpiece that combines Eastern exoticism and European sophistication. This dessert hails from Thai cuisine and surprises with its rich flavor: the dense chocolate sponge is harmoniously complemented by a delicate creamy frosting with fruity notes. Mango adds freshness and a slight tanginess, while pistachios provide a crunchy texture. Perfect for festive occasions, it impresses not only with its taste but also with its stunning presentation: slices of mango arranged like a fan turn it into a work of art. Such a cake will be the center of attention at any celebration, offering unforgettable moments of enjoyment.

Energy value per serving

• Calories: 658.7
• Proteins: 14.2g
• Fats: 39.9g
• Carbohydrates: 52.6g

Ingredients

• Chicken egg: 6 pc
• Dark chocolate: 100 g
• Sugar: 150 g
• Wholemeal flour: 150 g
• Butter: 75 g
• Gelatin in plates: 6 pc
• Mango: 6 pc
• Mascarpone cheese: 400 g
• Cream: 125 ml
• Pistachios: 150 g

Cooking steps

1. Preheat the oven to 200 degrees.

2. Melt the chocolate in a water bath. Mix the yolks and 50 grams of sugar, then stir in the chocolate. Whip the egg whites with 20 grams of sugar until stiff peaks form and place on top of the yolk cream. Sift flour on top, add melted butter, and mix.

   Required ingredients:

   • Dark chocolate: 100 g
   • Chicken egg: 6 pieces
   • Sugar: 150 g
   • Wholemeal flour: 150 g
   • Butter: 75 g

3. Place the dough in a greased springform pan and bake the cake in the middle of the oven for 30-40 minutes. Remove the cake from the pan, cool on a rack, and cut into 2 layers.

4. To prepare the cream, soak the gelatin in cold water. Peel 2 mangoes, cut the flesh, and puree it with the remaining sugar and mascarpone. Dissolve the squeezed gelatin in a saucepan over low heat and gently mix it with the cream. When the mixture starts to set, combine it with the whipped cream. Spread 2/3 of the cream on the bottom layer, cover with the second layer, and spread the remaining cream on top.

   Required ingredients:

   • Gelatin in plates: 6 pieces
   • Mango: 6 pieces
   • Sugar: 150 g
   • Mascarpone cheese: 400 g
   • Cream: 125 ml

5. Peel the mango, slice the flesh into thin pieces from the pit, and arrange these slices in a fan shape on the cake. Sprinkle the sides of the cake and the mango slices with pistachios.

   Required ingredients:

   • Mango: 6 pieces
   • Pistachios: 150 g