An exotic, layered cake combining chocolate, nuts and exotically sweet taste with the spiciness of chilli.
Ingredients:
Crust
120 g plain gf flour
100 g Hazelnuts (ground or flour)
1 tbl spoon sugar
5 tbl spoons cocoa powder (Dutch)
pinch of salt
pinch of chilli
80 ml lukewarm water
90 g unsalted butter
Ganache
250 ml heavy cream (31% fat minimum)
100 g bitter chocolate (60% minimum)
Mango Mousse
550 g Mango puree (about 4 Mangoes)
250 ml heavy cream
Gelatin for creams
1 tablespoon vanilla sugar
Mango Glaze
100 g Mango puree
Cake baking dish - 24 cm diameter
Directions:
1) A day in advance you need to prepare the Ganache so that it can cool overnight.
2) On a double boiler melt 100 g of bittersweet chocolate together with 250 ml heavy cream. Heat until chocolate is completely melted and combined. Cook for 1 further minute on direct heat. Let the Ganache cool in the fridge overnight.
Crust
3) Finely grind 100 g of Hazelnuts (in case you weren't able to get flour). Roast shortly on a pan to get the full aroma.
4) Mix 120 g of plain gluten free flour together with 1 tablespoon caster sugar, 5 tablespoons cocoa powder, a pinch of salt and a pinch of chilli powder. Add 80 ml lukewarm water, roughly mix and then add the 90 g of softened butter (room temperature). Work the dough until you get a uniform structure. In case the dough seems to soft you can wrap it up in clingfilm and let cool in the fridge for 10-20 minutes.
6) Roll out the batter between to sheets of clingfilm or baking sheets into a circular form somewhat bigger than the baking dish. Form the sides of the cake from the overlaps
8) Out of the overnight cooled Ganache, using a hand mixer, whip the Ganache until its a brighter and fluffier. Spread the Ganache cream evenly on the baked and now cooled crust.
Mango mousse
10) If you were lucky and were able to find a can of puree, good. If not you need to prepare it yourselves. Rid the mango of its skin (best find a video on YouTube), cut of the pulp into squares or small pieces, put them into a casserole add a bit of water and cook until soft. Let cool and mix with an immersion blender until you have a puree. If you want to get rid of all the fibres you can strain the puree through a sifter. (The puree shouldn't have any fibers in them)
11) Whip 250 ml of heavy cream (whipping cream) until it forms medium stiff peaks.
12) Put aside 100 g + 4 tbl spoons of puree. Carefully fold the rest of the puree together with the whipped cream together until smooth.
13) Prepare the gelatin for creams according to the instruction (with the 4 tbl spoons of puree for tempering) on the package and mix it into the puree/whipped cream mixture. (it's better when the cream is not cold ad the gelatin won't set so quickly)
Mango Glaze
15) As the mousse sets in the fridge you can prepare the Mango Glaze using clear gelatin and the 100 g of Mango puree you've set aside together with some water. Depending on how thick and transparent you want the Glaze to be (follow the instruction on the package).
16) Pour the Glaze over the cooled Mango mousse and carefully sprinkle with chilli powder before it sets (you could also do chilli sprinkle right after you pour the cream and let it cool so that the visual effect is better).
17) Let the whole cake cool in a fridge best overnight so that the gelatin and cream can set completely.
Enjoy!
Tips and Tricks:
As you see we used very little additional sugar. It's up to you how sweet you want the crust or the cream. However if the Mangoes are fairly ripe, they should provide already enough sweetness and no extra sugar should be necessary. Both for the mousse and the glaze
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