Dark Chocolate Cake with Mango Filling

Chef Bertrand Le Gallic
Servings

6-8

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

Dessert

Category

Dessert

A moist dark chocolate cake built on a rich compound chocolate and cocoa base, filled with real mango fruit sauce and layered with a silky milk chocolate ganache. Finished with a crunchy topping of chocolate-coated crispy cereal pearls, this cake balances deep cocoa flavor with a bright, fruity contrast
Chocolate Compound Cake with Mango Filling

Ingredients

    Dark Chocolate Compound Cake Base

    • 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

    Milk Compound Ganache

    • 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

    You Will Also Need

    • Cesarin, Mango Fruit Based Sauce With Real Fruit, Ripple - 3.5kg Bucket
    • Mona Lisa Crispy Cereals Coated with Chocolate MINI CRISPEARLS™ - 425gr Sprinkler

    Directions

      Dark Chocolate Compound Cake Base

      1. Preheat the oven at 180°C
      2. Melt the Be Better Plant-based Butter with the VHP Signature Dark Chocolate Compound
      3. Mix the eggs with the sugar. Do not allow foam to form. Add the salt
      4. Slowly pour the chocolate paste into the egg preparation
      5. Add the Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute along with the flour and mix well
      6. Use a round mould of 20 cm and 5 cm height
      7. Bake at 180°C for 35 min
      8. Set aside to cool down.

      Milk Compound Ganache

      1. Boil the Even Fresh UHT Whipping Cream 35% Fat with the honey in a saucepan
      2. Pour the hot mix in 2 parts on the VHP Signature Milk Chocolate Compound while mixing well with a hand blender
      3. Let it cool down to 35°C, and add the Be Better Plant-based Butter in small cubes and blend again
      4. Keep in the chiller over night before using it.

      Assembly

      1. Once the Dark Chocolate Compound Cake base has cooled, cut it in half by the middle.
      2. Apply one fine layer of Cesarin, Mango Fruit Based Sauce With Real Fruit in the middle
      3. Once the ganache is ready, apply a fine layer on the top of the cake
      4. Top it off with Mona Lisa Crispy Cereals Coated with Chocolate MINI CRISPEARLS™