Recipe mango truffle cake

[sweetie]

mango truffle cake



Ingredients


For the chocolate cake

• 2 tbsp cocoa powder
• 1 cup plain flour (maida)
• 1 tsp baking powder
• 1/2 tsp soda bi-carbonate
• 1/2 can (400 grams for full can) condensed milk
• 1/2 cup melted butter
• 1 teaspoon vanilla essence

For the truffle icing

• 2 cups (250 grams) dark chocolate, chopped
• 1 cup (200 grams) cream

For the filling

• 1 mango, peeled and finely chopped
• To be mixed into a soaking syrup
• 2 tbsp sugar
• 1 tablespoon rum (optional)
• 1/2 cup water
• For the garnish
• 1 mango, peeled and sliced
• 8 to 10 red cherries
• a few mint leaves
• 1/4 cup fresh cream, whipped
• chocolate cream wafer biscuit rolls (optional)

Directions

For the chocolate cake

1. Sift the cocoa powder, flour, baking powder and soda bi-carbonate.
2. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.
3. Pour this mixture into a greased 150 mm. (6") diameter baking tin.
4. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean.
5. Unmould and cool on a wire rack.

For the truffle icing

1. Put the cream in a saucepan and bring it to a boil. Remove from the flame.
2. Add the chopped chocolate and mix well using a whisk till it becomes a smooth sauce.
3. Cool completely and keep aside.

How to proceed

1. Slice the chocolate cake horizontally into two equal parts.
2. Place the top half of the cake on a serving plate and soak with half the soaking syrup.
3. Spread a generous layer of the truffle icing and the chopped mango.
4. Sandwich with the other half of the cake and soak this half with the remaining soaking syrup.
5. Spread another layer of the truffle icing on top.
6. Cover the sides of the cake with the chocolate cream wafer biscuit rolls.
7. Decorate with swirls of whipped cream, mango slices, cherries and mint leaves.
8. Chill for at least 2 hours before serving.

 

[Loveangel]

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