Dark Chocolate Mango Coolie Cake
Dark Chocolate Mango Coolie Cake
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Dark Chocolate Mango Coulis Cake Recipe
Create an elegant Dark Chocolate Mango Coulis Cake featuring rich Callebaut 811 Belgian Dark Chocolate, smooth dark chocolate mousse, moist chocolate sponge, vibrant mango coulis, and a glossy professional chocolate mirror glaze. This premium dessert combines the intense flavour of Belgian dark chocolate with the refreshing sweetness of ripe mango, making it an ideal signature cake for bakeries, cafés, hotels, restaurants, and pastry professionals.
Designed for professional pastry kitchens, this layered chocolate cake delivers exceptional texture through a soft chocolate sponge, creamy dark chocolate mousse, fresh mango fruit layer, and a smooth cocoa glaze finished with Callebaut Cocoa Powder and Decor Gel Neutral for a flawless presentation.
Whether served as an individual plated dessert or a celebration cake, this recipe showcases the quality and performance of authentic Belgian couverture chocolate, helping pastry chefs create premium desserts with consistent results.
Chef Edmond Roukoz
Ingredients
-
300 gr Capfruit Alphonso Mango Frozen Fruit Puree No Added Sugar - 1kg Tub
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50 gr sugar
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20 gr gelatine mass
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1 kg chocolate sponge powder
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600 gr eggs
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200 gr water
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250g Whole Milk
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450g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
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20 gr gelatine mass
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1000g Even Fresh UHT Whipping Cream 35% Fat - 1L Box
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136g Even Fresh UHT Whipping Cream 35% Fat - 1L Box
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40g Sugar
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410g Soc Chef Liquid Glucose Syrup - 1Kg
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156g Gelatin Mass
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143g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
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119g Callebaut 100% Pure Cocoa Powder 22-24%, Extra Brute
Mango Coolie
Chocolate sponge
Dark Chocolate Mousse
Dark Chocolate Glaze
Directions
Mango Coolie
Put the Capfruit Alphonso Mango Frozen Fruit Puree in a bowl along with the sugar, let it simmer at 80°C
Add the gelatine mass.
Pour it into a mould and let it set
Chocolate sponge
Combine the dry and wet ingredients in a bowl mix until well incorporated.
Bake it in an oven at 180°C for 25-30 mins
Dark Chocolate Mousse
Soak gelatin in cold water
Heat the milk and pour it over the Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811. Stir until fully melted.
Add the softened gelatin and mix to dissolve
Cool the mixture to 30–35°C (86–95°F).
Whip the Fresh UHT Whipping Cream 35% Fat to soft peaks.
Fold the whipped cream into the cooled dark chocolate base
Pour into molds.
Dark Chocolate Glaze
Mix the Even Fresh UHT Whipping Cream 35% Fat and sugar and bring it to a boil
Add the gelatine into the pot and mix well.
Pour over the Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute and Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811 mix until it is smooth and homogenized
Let it rest min 4 hours before using.
Recipe Note
Recipe Highlights
- Made with Callebaut 811 Belgian Dark Chocolate
- Fresh mango coulis centre
- Light and creamy dark chocolate mousse
- Professional chocolate sponge recipe
- Glossy chocolate mirror glaze finish
- Perfect for bakeries, cafés, hotels and pastry chefs
- Premium European-style dessert presentation
Recipe Components
- Fresh Mango Coulis
- Chocolate Sponge Cake
- Dark Chocolate Mousse
- Professional Chocolate Mirror Glaze
- Belgian Chocolate Finish
Why This Recipe Works
The richness of Callebaut 811 Dark Chocolate is perfectly balanced by the natural sweetness and acidity of mango, creating a modern dessert with excellent flavour contrast. The combination of chocolate sponge, silky mousse, fruit coulis and mirror glaze delivers the premium texture and visual appeal expected in professional pastry kitchens.
Perfect For
- Professional Pastry Kitchens
- Bakeries
- Cafés
- Hotels
- Restaurants
- Fine Dining Desserts
- Afternoon Tea Menus
- Celebration Cakes
- Luxury Dessert Displays
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Made using premium Callebaut Belgian Chocolate, Callebaut Cocoa Powder and professional bakery ingredients available from EMF Boutik — your trusted supplier of chocolate, pastry and bakery ingredients across the UAE and GCC.
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