Chocolate, mango and seasonal fruit loaf
Baking time:
15-16 minutes
·
Servings:
2 units
·
Rest time:
There's no need
Fácil
Ingredients
Base
- 60 g of eggs (1 L-size egg)
- 70 g of sugar
- 85 g butter (melted and at room temperature)
- 140 g of milk (at room temperature)
- 75 g of dark chocolate 70% Cocoa
- 90 g of pastry flour
- 7 g of baking powder.
Filling
- Whipped mango ganache filling
- 100 g of 35% MF whipping cream (weight 1)
- 300 g of 35% MF whipping cream (weight 2)
- 70 g of mango puree
- 100 g of white chocolate
- 12 g of invert sugar
- 4 g of neutral gelatin sheets
Decorations
- Chocolate sponge cake base
- 50 g of mango puree
- Seasonal fruit (strawberries, oranges, grapes, mango, kiwi, etc.)
- Chocolate fruit decorations
Base preparation
- 1. Beat the egg with the sugar until you get a fluffy, pale yellowish cream.
- 2. Add the milk, butter (melted and at room temperature), and chocolate (also melted and at room temperature). Mix until smooth and creamy.
- 3. Mix and sift the flour and baking powder
- 4. Add them to the previous cream and mix until you obtain a smooth, soft and homogeneous dough.
- 5. Fill a pastry bag with the batter and pour it into the mold (previously placed on a tray with a silicone mat and greased or banded with micro-perforated tape)
- 6. Smooth the surface of the dough and place the tray in the oven (preheated to 170°C) for 15-16 minutes or until a toothpick inserted comes out clean with no raw dough left.
- 7. Remove the mold from the oven and let it cool to room temperature for a few minutes.
- 8. Unmold and let cool completely.
Filling/Covering preparation
- 1. Hydrate the gelatin sheets for 10 minutes in cold water. Drain and set aside.
- 2. Place a saucepan over medium heat with the first pound of cream and the inverted sugar. When hot, remove from heat, add the hydrated gelatin, and mix.
- 3. Melt the white chocolate and pour in the mango puree
- 4. Next, add the hot cream and emulsify with a blender for 2-3 minutes.
- 5. Add the second weight of cream (cold) and emulsify again with the blender for 3-4 minutes.
- 6. Pour the cream into a bowl, cover with plastic wrap, and refrigerate for 10-12 hours.
Decoration
- 1. Remove the mango ganache from the refrigerator and beat lightly until it reaches a firm texture.
- 2. Fill a pastry bag fitted with a large round nozzle with the whipped ganache.
- 3. Decorate the outline of the cake with the whipped mango ganache
- 4. Pour the mango puree into the center and smooth it out.
- 5. Finish by decorating the entire surface with seasonal fruit and decorations.
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