Ingredients
Sponge
50 g/ 1¾ oz/ ½ cup of cocoa powder
150 ml/ ¼ pint of boiling water
6 large eggs
350 g/ 12 oz/ 1½ cups of caster (superfine) sugar
300 g/ 10½ oz/ 2½ cups of self-raising flour
2 x 400 g/ 14 oz of cans mango
1 tsp of corn flour (cornstarch)
425 m1/ ¾ pint/ generous 1¾ cups of double (heavy) cream
75 g/ 2¾ oz of dark flock chocolate or grated chocolate
Preparation
- Grease a deep 23 cm/ 9 inch round cake tin (pan) and line the base with baking parchment.
- Place the cocoa powder in a small bowl and gradually add the boiling water; blend to form a smooth paste.
- Place the eggs and caster (superfine) sugar in a mixing bowl and whisk until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
- Fold in the cocoa mixture.
- Sieve (strain) the flour and fold into the mixture.
- Pour the mixture into the tin (pan) and level the top.
- Bake in a preheated oven, 170°C/ 325°F/ Gas Mark 3, for about 1 hour or until springy to the touch.
- Leave to cool in the tin (pan) for a few minutes then turn out and cool completely on a wire rack.
- Peel off the lining paper and cut the cake into 3 layers.
- Drain the mangoes and place a quarter of them in a food processor and purée until smooth.
- Mix the corn flour (cornstarch) with about 3 tbsp of the
mango juice to form a smooth paste.
- Add to the mango purée. Transfer to a small pan and heat gently, stirring until the purée thickens.
- Leave to cool.
- Chop the remaining mango.
- Whip the cream and reserve about one quarter.
- Fold the mango into the remaining cream and use to sandwich the layers of cake together.
- Place on a serving plate.
- Spread some of the remaining cream around the side of the cake.
- Press the flock or grated chocolate lightly into the cream.
- Pipe cream rosettes around the top.
- Spread the mango puree over the centre.
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