John Myers
Ingredients for 1 servings:
- 150 g dark chocolate 70%
- 80 g oat flakes, whole grain
- 30 g fresh ginger
- 500 g cream – quark vanilla 0.2% fat
- 2 large mangoes, including 400g of flesh (not canned!)
- 2 tbsp lime juice
- 80 g sugar
- 3 bags of Gelatine Fix (= 1.5 packs)
- 250 ml whipped cream
- e.g. chocolate rolls, for decoration
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes
no baking – quick to prepare
Finely chop the ginger, break the chocolate into small pieces, and melt in a small saucepan over low heat. Mix with the ginger and oat flakes. Line a springform pan with baking paper, spread the chocolate mixture on it with a rolling pin, and smooth it down. Then let it set in the refrigerator for 1 hour and then remove from the baking paper. Place on a cake plate and set it aside with a cake ring. Finely dice the mango flesh. Puree half of it and add it to the quark with the lime juice. Slowly add the gelatin mix using the whisk of a hand mixer on the lowest speed and mix for a further 1 minute. Then stir in the sugar and the remaining mango cubes. Whip the cream until stiff peaks and fold in. Spread the mango cream over the chocolate base, smooth it down, and let it set in the refrigerator for 3 hours. Decorate with mango slices and chocolate curls. The cake tastes best fresh and freezes well.
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