Dark Chocolate Mango Coulis Cake

Chef Edmond Roukoz

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.

Dark Chocolate Mango Coulis Cake

Ingredients

    Mango Coulis

    • 300 gr Capfruit Alphonso Mango Frozen Fruit Puree No Added Sugar - 1kg Tub
    • 50 gr sugar
    • 20 gr gelatine mass

    Chocolate sponge

    • 1 kg chocolate sponge powder
    • 600 gr eggs
    • 200 gr water

    Dark Chocolate Mousse

    • 250g Whole Milk
    • 450g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
    • 20 gr gelatine mass
    • 1000g Even Fresh UHT Whipping Cream 35% Fat - 1L Box

    Dark Chocolate Glaze

    • 136g Even Fresh UHT Whipping Cream 35% Fat - 1L Box
    • 40g Sugar
    • 410g Soc Chef Liquid Glucose Syrup - 1Kg
    • 156g Gelatin Mass
    • 143g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
    • 119g Callebaut 100% Pure Cocoa Powder 22-24%, Extra Brute

    Directions

      Mango Coulis

      1. Put the Capfruit Alphonso Mango Frozen Fruit Puree in a bowl along with the sugar, let it simmer at 80°C

      2. Add the gelatine mass.

      3. Pour it into a mould and let it set

      Chocolate sponge

      1. Combine the dry and wet ingredients in a bowl mix until well incorporated.

      2. Bake it in an oven at 180°C for 25-30 mins

      Dark Chocolate Mousse

      1. Soak gelatin in cold water

      2. Heat the milk and pour it over the Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811. Stir until fully melted.

      3. Add the softened gelatin and mix to dissolve

      4. Cool the mixture to 30–35°C (86–95°F).

      5. Whip the Fresh UHT Whipping Cream 35% Fat to soft peaks.

      6. Fold the whipped cream into the cooled dark chocolate base

      7. Pour into molds.

      Dark Chocolate Glaze

      1. Mix the Even Fresh UHT Whipping Cream 35% Fat and sugar and bring it to a boil

      2. Add the gelatine into the pot and mix well.

      3. 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

      4. Let it rest min 4 hours before using.