Recipe: Melting Mango Chocolate Mousse Cake

1 Preparing the dacquoise: first preheat the oven to 355°F (180 °C). Sift the flour, almond powder and sugar together. Beat the egg whites in a mixer at medium speed until foamy, you don't want too much air in the whites. When they start to foam, gradually pour in the 2.1 oz (60 g) of caster sugar and keep whisking until stiff peaks form. Line the bottom of a mold with parchment paper and spread the mixture thinly, then add the roughly chopped almonds on top. Bake for about 15 minutes (the top should be golden, but the biscuit should remain very soft). Let cool and remove from the mold.

2 Start assembling using tall-sided rings. Cut the base of the cake from the dacquoise using the ring as a guide.

3 Chocolate mousse: melt 3.5 oz (100 g) of 70 % dark chocolate over a double boiler. Meanwhile, whip 0.8 cup (200 ml) of very cold whole heavy cream until stiff peaks form. Pour the chocolate over the whipped cream and fold in gently until you get a light, smooth texture. Cover the bottom of the cake with a layer, smooth it well, do the same with the other rings and place in the refrigerator for 1 hour, the mousse will have set.

4 Mango mousse: soak your gelatin sheets in a bowl of cold water. Blend 10.5 oz (300 g) of fresh mango, frozen or as coulis, gently heat your coulis and add the squeezed gelatin sheets. Whip 0.8 cup (200 ml) of very cold heavy cream and add the 2 tablespoons of icing sugar until you get whipped cream. Fold the mango and whipped cream together very gently (as you did for the chocolate mousse).

5 Spread this mousse over the chocolate mousse and let it set overnight in the refrigerator.

6 Unmold the rings by running a straight-edged knife along the sides very carefully. I also warm the outside of the ring with my hands, everyone has their own little tricks. This is the trickiest moment. For decoration, I added edible glitter and made a chocolate decoration in a palm leaf shape, everyone's creativity after this. It's a very soft cake, nicely fruity and chocolatey! Enjoy!