Wasabi Chocolate Cake on Mango Compote and Coconut Foam

For the wasabi chocolate cake on mango compote and coconut foam, first grease the small ramekins (or melange cups) with melted butter. Add cocoa powder and spread all over. Remove the rest by tapping.

Cut chocolate into small pieces and melt over a water bath. Add butter, stirring until smooth. Let cool briefly.

Beat the eggs, yolks and sugar in a mixing bowl until frothy, slowly add the flour and finally stir in the chocolate mixture and wasabi paste. Pour the mixture into the molds (¾ full) and chill in the refrigerator for at least 1 hour.

Bake in the preheated oven at 200 °C (top/bottom heat) for about 10-12 minutes.

Peel the mangos and cut the flesh into cubes. Peel ginger and cut into fine strips or grate finely. Heat sugar in a saucepan, deglaze with apple juice and vinegar, add the remaining ingredients and bring to the boil once. Add the mango cubes and cook in it for 3-5 minutes.

For the foam, heat all ingredients, but do not boil. Blend with a hand blender until smooth.

Arrange wasabi chocolate cake on mango compote and coconut foam on a plate and serve.

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