Walnut Cake with Chocolate Base and Mango Topping

5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 20 hrs
Total Time 21 hrs 30 mins
Course Dinner
Cuisine European
Servings 8 people


For the couverture:

  • 2 Pinches Salt
  • 2 tbsp Lemon juice
  • 120 g Butter or margarine
  • 180 g Sugar, fine, white
  • 1 tbsp Vanilla extract
  • 30 g Tapioca flour
  • 120 g Wheat flour, type 405
  • 60 g Cocoa powder, light brown
  • 15 g Baking powder
  • 120 g Drinking yoghurt, neutral
  • 200 g Walnuts, finely grated
  • 3 size Mangoes, ripe
  • 200 g Sugar, white, fine
  • 1 pack Nutrijell, Jelly Powder, Mangga
  • 750 g Mango or orange juice or water



  • Line a 24 x 28 cm baking sheet with parchment paper.
  • Separate the eggs. Beat egg white with a pinch of salt and lemon juice until firm. Chill in the refrigerator until ready to use.
  • Put the margarine and sugar in a bowl and beat with the whisk on medium speed until the sugar stops crunching. The mass should have become noticeably lighter. Add the egg yolks by tablespoon, then the vanilla extract. Beat for 4 minutes.
  • Mix the two flours with the baking powder, cocoa, grated walnuts and a pinch of salt. Stir into the dough alternately with the addition of drinking yoghurt.
  • Preheat the oven to 170 degrees bottom heat.
  • Finally fold in the egg white. Pour the batter into the baking sheet and use a spatula to spread it evenly. Bake on medium heat for 50 - 60 minutes.
  • Let cool overnight in a baking sheet. The next day, wash and peel the mangoes and fillet them into approx. 5 mm thick slices. Cover the cake with it, add the walnut halves and protect the fillets with the couverture. Let ripen in the refrigerator for at least 5 hours.


  • The Nutrijell is a vegetable powder (agar-agar) that solidifies like a gel after boiling in plenty of water or fruit juice (here 15g Nutrijell + 200 g sugar + 750g water). The instructions for use on the packaging must be observed for use. Adding a little citric acid after boiling improves the taste. At least 600 ml of sweet couverture are needed.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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