Dark Chocolate Cake on Mango

For the dark chocolate cake on mango beat egg whites with sugar until snow. Beat yolks until smooth and gently mix into the snow. Melt butter and cooking chocolate separately, but fold together into egg mixture and fold in flour. Place a 23 cm diameter cake ring on a baking tray lined with baking paper and pour in the mixture. Bake at 160°C in a preheated oven for 20 minutes. Remove and let cool well. For the mousse, whip the egg yolks over steam until warm, then stir until cold and stir in the melted chocolate. Warm the gelatin with the mocha until completely dissolved and stir into the chocolate-egg mixture. Beat the egg whites with the sugar also over steam until warm, finish beating cold and fold into the chocolate mixture. Finally, fold in the whipped cream.

Line a cake ring with foil, insert the cake layer and pour in the mousse. Smooth with a palette and chill preferably overnight or at least 5 – 6 hours. For the sauce, peel mangoes and cut off thin, decorative slices, cubes or sticks. Remove the remaining pulp from the seeds, blend with lemon juice, mango syrup and water and strain through a sieve. Remove the chocolate cake from the ring, cut into pieces and arrange with mango slices and sauce.

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