John Myers
Chocolate Cakes with Mango and Chocolate Foam (Josef Nentwig)
The perfect chocolate cakes with mango and chocolate foam (josef nentwig) recipe with a picture and simple step-by-step instructions.
- 250 g Dark chocolate couverture
- 40 ml Cream
- 2 Pc. Eggs
- 60 g Butter
- 20 g Grated almonds
- 20 g Couverture white
- 30 g Mango puree
- 30 g Cassis puree
- 20 g Yogurt
- 80 g Ginger
- 1 Pc. Grapes blue
- 1 Pc. White grapes
- 20 g Unsweetened cocoa
- 2 cl Brown rum
- 6 leaf Mint
- 80 g Sugar
- 1 Pc. Vanilla pod
- 1 Pc. Lime
- 300 ml Water
- 0,25 Pc. Mango
- Reduce ginger, sugar, water and vanilla to sugar. Melt the chocolate for the espuma, put the chocolate, cocoa, water, sugar sugar and the rum together in the whipped cream blower, shake and then chill.
- Chop the chocolate and melt it with the butter and cream. Add the egg, stir well, butter molds and line with ground nuts. Pour the chocolate mixture half full into the molds. Bake in the oven for 10-13 minutes.
- Mix the mango puree with the yogurt. For the decoration, cut 1/4 mango into three different sized cubes (for information: candidate Josef Nentwig made fruit caviar for the decoration from mango pieces with the help of an alginate bath. You can also buy fruit caviar).
- Remove the cake and let it cool (but it should still be slightly lukewarm). Prepare the mint and the cassis puree for serving, test the espuma for firmness, then serve.
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