Stracciatella chocolate cake with mango and meringue

Name: Stracciatella chocolate cake with mango and meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Dark chocolate coating; 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp some + 175 g flour; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 175 g Sugar; 1 TEASPOON Baking Powder; 2 TABLESPOONS Cocoa; 50 g Meringue; 1 ripe mango; 3 packages cream stiffener; 2 TABLESPOONS Sugar; 400 g + 300 g whipped cream; 50 g Rasp chocolate (dark chocolate); 7-10 Tbsp Cake ring

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Dark chocolate coating
7-10 Tbsp some + 200 g soft butter
7-10 Tbsp some + 175 g flour
4 Eggs (Gr. M)
7-10 Tbsp Salt
175 g Sugar
1 TEASPOON Baking Powder
2 TABLESPOONS Cocoa
50 g Meringue
1 ripe mango
3 packages cream stiffener
2 TABLESPOONS Sugar
400 g + 300 g whipped cream
50 g Rasp chocolate (dark chocolate)
7-10 Tbsp Cake ring

Directions

1
For the dough, chop the chocolate coating and melt in a hot water bath. Let it cool down a little. Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
2
Separate eggs. Beat the liquid chocolate coating, 200 g butter and egg yolk with the whisks of the mixer for about 6 minutes until foamy. Beat the egg whites with 1 pinch of salt until stiff, adding sugar.
3
Fold into the chocolate butter cream. Mix 175 g flour, baking powder and cocoa, sieve onto the cream and fold in. Fill the dough into the springform pan and smooth it down. Bake in a hot oven for 35-40 minutes.
4
Allow the cake to cool in the mould for approx. 15 minutes, then remove from the mould and allow to cool.
5
Crumble the meringue coarsely. Peel the mango. Cut the flesh first from the stone, then into thin slices. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Mix 2 packets of cream stiffener and 1 tablespoon of sugar.
6
Whip 400 g of cream until stiff and allow the sugar mixture to trickle in. Fold in grated chocolate and half the meringue crumbs. Spread half the mango on the chocolate base and spread the Stracciatella cream on top.
7
Place the upper chocolate base on top, press down lightly and chill for about 1 hour.
8
Mix 1 packet of cream stiffener and 1 tablespoon of sugar. Whip 300 g cream until stiff, allowing the sugar mixture to trickle in. Remove the cake from the cake ring. Spread the cream all around the cake. Spread the rest of the mango and meringue on the cake. Chill again for at least 1 hour.