Hazelnut, mango and truffeled chocolate sponge cake

Recipe

Chocolate sponge cake

ingredients	preparation
160g eggs 150g Sugar 140g water 200g CHD-T55LENNIX 135g butter 20g flour	Mix the water with the sugar and bring to the boil. Emulsify with the dark chocolate couverture. Add the butter and finish emulsifying. Cool to around 40ºC and add the lightly whisked eggs. Lastly, add the flour carefully. Place 50 g of the mixture into each cup and bake at 180ºC in bain-marie for about 20 minutes.

Crispy chocolate

ingredients	preparation
500g CHD-T55LENNIX 50g DCP-20R03-CV	Chop up the Lennix chocolate couverture into small pieces using a food processor. Mix with the cocoa powder.

Mango compote

ingredients	preparation
500g Chopped fresh mango 100g mango puree	Mix all the ingredients together.

Whipped hazelnut ganache

ingredients	preparation
240g cream 10g glucose syrup DE 40 120g Opal white chocolate 30,3% cocoa 100g PRN-HA50C2CV 15g 5:1 gelatin paste (water-gelatine) 30g Frangelico liqueur 360g Chilled cream	Bring the cream and the glucose syrup to the boil. Add the gelatin paste and emulsify with the white chocolate and the hazelnut praline. Add the chilled cream and lastly the Frangelico liqueur. Store in the fridge for 12 hours. Assemble

Others

To finish

Place 15 g of crispy chocolate on the sponge cake baked in the cup.
Arrange about 30 g of mango compote and a dark chocolate disc on the top.
Finish off the cup with a spoonful of the whipped hazelnut ganache and lime zest.

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