Mango Chocolate Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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We were celebrating my wife’s new pregnancy my wife and I and I had to create a new dessert for the occasion. I was planning to use pears or peaches first, but since it is the Mango season, I decided to use it. Read more . I didn’t drain the mango so that the syrup drizzles over the delicious jocund cake. Enjoy!! Ingredients:
20 cm jocond cake |
for jocond cake base |
follow my white chocolate opera cake post |
cake.html >white chocolate opera cake |
mousse |
11 ounces semi-sweet chocolate |
3 ounces melted butter, unsalted |
1 cup heavy cream |
4 egg whites |
1 cup whipping cream |
2 tbsp powder sugar |
can mango halves in syrup, cut into thin slices. |
chocolate glaze |
6 oz plain chocolate, chopped |
1/2 cup heavy cream |
chocolate curls and cocoa powder for decoration |
Directions:
1. In a medium-size saucepan, mix chocolate, cream and butter together until smooth. Remove from heat and let cool.
2. In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream and powder sugar until stiff peak form; fold into egg whites. Fold egg white/whipping cream mixture into cooled chocolate mixture.
3. Place the jocund base on a loosed bottom cake ring. Arrange the mango slices over the cake. Pour the chocolate mixture over and smooth top. Chill.
4. Make topping glaze:
5. Heat cream in a heavy saucepan until simmering point. Pour over chopped chocolate and stir until smooth. Set aside to cool completely, stirring occasionally. Pour over the top of the chilled cake, let it set and decorate with chocolate curls cocoa powder.
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