Delicious chocolate cake with juicy mango, salty biscuit and sweet cream.
Ingredients: Biscuit, Flour, Sugar, Cocoa, Soda, Salt, Eggs, Vanillin, Vegetable Oil, Milk, Vinegar, Cream, cream 33%, Milk chocolate, Compote, Sugar, Pectin nh, Mango puree, Mango slices, Lemon juice
Cooking method:
Biscuit. In a bowl, combine all dry ingredients for the biscuit. Add egg and remaining liquid ingredients (except vinegar) at room temperature. Beat well. Add vinegar and beat for 2 more minutes. Bake in a mold with a diameter of 18-20 cm at a temperature of 180' for about 40 minutes. Remove, cool, wrap in plastic wrap and refrigerate for at least 3 hours, preferably 8.
Cream. Heat half of the required amount of cream to 85 '. Break chocolate into cubes. Pour hot cream over chocolate and leave for 2 minutes. Punch with a mixer and add the remaining half of the cold cream. Beat again with a mixer. Cover with cling film and place in the refrigerator overnight. In contact is when the film lies on the entire surface of the cream, there is no air gap between them. In the morning the cream will become thick. Beat it with a mixer a little and it's ready to use.
Compote. The recipe uses pectin nh. It can be bought at any specialized confectionery store. Grind half of the mango with a blender into a puree, and cut the other half into cubes. Mix sugar with pectin.
Warm the puree in a saucepan, add sugar with pectin, add mango slices and lemon juice while stirring. Bring to a temperature of 85'. Cool slightly and pour into a round shape smaller than the biscuit. Freeze in the freezer. We collect the cake. Biscuit-cream-compote-biscuit-cream.