• 10servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, D, E
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 cm jocond cake

  2. For jocond cake base:

  3. Follow my white chocolate opera cake post:

  4. white chocolate Opera cake

  5. Mousse:

  6. 11 ounces semi- sweet chocolate

  7. 3 ounces melted butter , unsalted

  8. 1 cup heavy cream

  9. 4 egg whites

  10. 1 cup whipping cream

  11. 2 tbsp powder sugar

  12. Can mango halves in syrup , cut into thin slices.

  13. chocolate glaze:

  14. 6 oz plain chocolate , chopped

  15. 1/2 cup heavy cream

  16. chocolate curls and cocoa powder for decoration

Instructions Jump to Ingredients ↑

  1. In a medium-size saucepan, mix chocolate, cream and butter together until smooth. Remove from heat and let cool.

  2. In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream and powder sugar until stiff peak form; fold into egg whites. Fold egg white/whipping cream mixture into cooled chocolate mixture.

  3. Place the jocund base on a loosed bottom cake ring. Arrange the mango slices over the cake. Pour the chocolate mixture over and smooth top. Chill.

  4. Make topping glaze:

  5. Heat cream in a heavy saucepan until simmering point. Pour over chopped chocolate and stir until smooth. Set aside to cool completely, stirring occasionally. Pour over the top of the chilled cake, let it set and decorate with chocolate curls cocoa powder.


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