Hazelnut, mango and truffeled chocolate sponge cake

Chocolate sponge cake

Ingredients Preparation
  • 160g
  • 150g
  • 140g
  • 200g
  • 135g
  • 20g
  • 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
  • 50g
    Cocoa powder Selection 22
  • 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
  • 10g
    glucose syrup DE 40
  • 120g
    Opal white chocolate 30,3% cocoa
  • 100g
    Hazelnut praliné
  • 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


Ingredients Preparation
  • As needed
    Dark chocolate disc

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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