Chocolate cake with a mango runny centre

By Blavette

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Chocolate cake with a mango runny centre

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Mango chutney

Operation Transformation Mango...

Ingredients

110g cooking chocolate
50g butter
35g of flour
40g ground almonds
2 eggs
90g caster sugar
a mango
Juice of half a lemon
1/2 tonka bean, grated (optional)

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Start by making the mango compote: Cut the mango into pieces (if it is very big, keep a few pieces to decorate the plates), and cook over low heat for 15 minutes with lemon juice and a little water (if necessary). I did not add sugar because my mango was very ripe, but you can add a little sugar depending on your taste. When the mango is well stewed, blend it and pour the mixture into 6 'squares' of an ice cube tray and leave to set at least 5 hours in the freezer.

Step 2

Melt the chocolate in a double boiler, then add the butter off the heat at room temperature, the ground almonds, sifted flour, grated tonka bean and the egg yolks. Mix well. Beat the egg whites until stiff, tighten them with sugar, and gently and gradually add to the first mixture.

Step 3

Turn out the 'iced' mango. Half fill the small cake moulds with the cake mix and add a mango 'ice cube' in the centre of each cake. Immediately put the baking tray in the freezer for at least 5 hours.