Mango Chocolate Cake Recipe

Name: Mango Chocolate Cake
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Cuisine: Korean
Ingredients: 150g Ground mango; 25g Sugar; 5g Corn starch; 4g Lemon juice; 150g Dark couverture chocolate; 70g Heavy cream; 4 Egg yolks; 20g Corn starch; 4 Egg whites; 60g Sugar

Cooking TreePublished: 2022-12-09 Updated: 2022-12-0801.7K views

Mango Chocolate Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a sweeter and more delicious mango chocolate cake by adding mango to the moist chocolate cake.

Melting the dark chocolate gave it a chocolate flavor, and adding the meringue gave it a moist texture like a soufflé cake.

I wanted to make it a little different, so I made mango puree and baked it with cake batter, and I think the taste of chocolate and mango go really well together.

When you take it out of the oven after baking, the puffy cake cools down and sinks naturally, and the shape is also nice.

If you eat it right away while it’s warm, you can enjoy the moist and melting texture, and if you eat it cold, the taste seems to get stronger.

Enjoy watching~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Chocolate Cake

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Rating: 4.9/5
( 37 voted )

Serves: 6 Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 300 calories 33 grams fat

Ingredients

150g Ground mango

25g Sugar

5g Corn starch

4g Lemon juice

150g Dark couverture chocolate

70g Heavy cream

4 Egg yolks

20g Corn starch

4 Egg whites

60g Sugar

Instructions

Add sugar and cornstarch to the grated mango, mix well, and heat over low heat.

When it becomes sticky, add lemon juice and heat a little more, then cool completely.

Add whipped cream to dark chocolate, heat in a microwave for about 40 seconds, mix well and melt.

Beat egg yolks, add cornstarch, mix, then add melted chocolate and mix.

Divide sugar into egg whites into 3 portions and make meringue.

Add about 1/3 of the meringue to the chocolate mixture and mix, then add the remaining 1/2 of the meringue and mix.

Add the chocolate mixture to the meringue bowl and mix gently so that the meringue does not melt.

Pour half into an oven pan, add mango puree, pour in chocolate batter, and bake in an oven at 170 degrees for about 35 minutes.

After cooling at room temperature for a while, harden in the refrigerator for about 3 hours.

Notes

Mold size : 15cm

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