Recipe: Melting Cake Mango Chocolate Mousse

Name: Gâteau fondant mousse mangue chocolat
Prep time: 20 min
Cook time: 20 min
Total time: 1480 min
Yield: 6 portions
Ingredients: matériel :papier sulfuriséun moule carré de 24cm à peu près (pour la cuisson de la dacquoise)6 cercles pour le montage des gâteaux individuelsIngrédients pour la base du biscuit : dacquoise aux amandes40 g de farine T45 tamisée120 g de poudre d'amandes120 g de sucre en poudre8 amandes hachées grossièrement6 blancs d'oeuf60 g de sucre semouleMousse chocolat :100 g de chocolat noir à 70%200 ml de crème liquide entière bien froideMousse à la mangue :300 g de mangue fraîche, ou surgelée ou en coulis.200 ml de crème liquide entière "bien froide"2 feuilles de gélatine2 cuillères à soupe de sucre glace

By cuisine et partage ★ ★ ★ ★ ★ 5/5 (5 reviews) Desserts

Prep 20 min

Cook 20 min

Rest 24h

Total 24h40

Servings 6 serv.

Here is a beautiful original dessert offering us a very successful mango chocolate combination.

Ingredients for 6 servings

equipment:parchment paper

one square mold about 24cm (for cooking the dacquoise)
6 circles for assembling individual cakes
Ingredients for the biscuit base: almond dacquoise
40 g of sifted T45 flour
120 g of almond powder
120 g of powdered sugar
8 roughly chopped almonds
6 egg whites
60 g of caster sugar

Chocolate mousse:

100 g of 70% dark chocolate
200 ml of whole liquid cream very cold

Mango mousse:

300 g of fresh mango, or frozen or in coulis.
200 ml of whole liquid cream "very cold"
2 sheets of gelatin
2 tablespoons of powdered sugar

Step-by-step directions

Preparation of the dacquoise:
first preheat the oven to 180°.
sift the flour, almond powder and sugar. Whip the egg whites in a robot at medium speed, there should not be too much air in the whites. When they start to foam, gradually pour in the 60g of caster sugar, continue whisking until it forms a peak. Line the bottom of a mold with parchment paper and spread the batter thinly, 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, unmold.
Begin assembly using high-sided circles. Cut the bottom of the cake from the dacquoise using the circle.
Chocolate mousse:
100g of 70% dark chocolate

200 ml of whole liquid cream very cold
Preparation:
Melt the chocolate in a double boiler, meanwhile whip the "very cold" liquid cream into whipped cream. Pour the chocolate over the whipped cream and stir by gently lifting until you obtain a light and homogeneous texture.
Cover the bottom of the cake with a layer, smooth well, do the same with the other circles and place in the refrigerator for 1 hour, the mousse will have set
Mango mousse:
300g of fresh mango, or frozen or in coulis.

200 ml of whole liquid cream "very cold"

2 sheets of gelatin

2 tablespoons of powdered sugar
Preparation:
soak your gelatin sheets in a bowl of cold water. Blend the mangoes, gently heat your coulis and add the drained gelatin sheets. Whip the very cold liquid cream and add the 2 tablespoons of powdered sugar until you obtain whipped cream. Mix very gently (as for the chocolate mousse) the mango and whipped cream.
Spread this mousse over the chocolate mousse and let it set overnight in the refrigerator.
Unmold