Dark Chocolate Compound Cake with Mango Filling
Dark Chocolate Compound Cake with Mango Filling
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Category
Dessert
Cuisine
Dessert
Servings
6-8
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
-
240 gr eggs
-
90 gr White sugar
-
90 gr Brown sugar
-
220 gr VHP Signature Dark Chocolate Compound
-
230 gr Be Better Plant-based Butter
-
160 gr flour
-
90 gr Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute
- 2 gr salt
-
300 gr Even Fresh UHT Whipping Cream 35% Fat
- 30 gr honey
-
360 gr VHP Signature Milk Chocolate Compound
-
105 gr Be Better Plant-based Butter
-
Cesarin, Mango Fruit Based Sauce With Real Fruit, Ripple - 3.5kg Bucket
-
Mona Lisa Crispy Cereals Coated with Chocolate MINI CRISPEARLS™ - 425gr Sprinkler
Dark Chocolate Compound Cake Base
Milk Compound Ganache
You Will Also Need
Directions
Dark Chocolate Compound Cake Base
Preheat the oven at 180°C
Melt the Be Better Plant-based Butter with the VHP Signature Dark Chocolate Compound
Mix the eggs with the sugar. Do not allow foam to form. Add the salt
Slowly pour the chocolate paste into the egg preparation
Add the Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute along with the flour and mix well
Use a round mould of 20 cm and 5 cm height
Bake at 180°C for 35 min
- Set aside to cool down.
Milk Compound Ganache
Boil the Even Fresh UHT Whipping Cream 35% Fat with the honey in a saucepan
Pour the hot mix in 2 parts on the VHP Signature Milk Chocolate Compound while mixing well with a hand blender
Let it cool down to 35°C, and add the Be Better Plant-based Butter in small cubes and blend again
Keep in the chiller over night before using it.
Assembly
Once the Dark Chocolate Compound Cake base has cooled, cut it in half by the middle.
Apply one fine layer of Cesarin, Mango Fruit Based Sauce With Real Fruit in the middle
Once the ganache is ready, apply a fine layer on the top of the cake
Top it off with Mona Lisa Crispy Cereals Coated with Chocolate MINI CRISPEARLS™
