The Perfect Afrika Cake: easy & tasty ideas for home cooking

The Perfect Afrika Cake: easy & tasty ideas for home cooking…

Only the king of chocolate could make a cake as simple as this one unique. To make the Afrika cake we chose a very special variety of chocolate, one made with African cocoa beans. We created a spectacular mousse with only 2 ingredients and no added sugar. And for those who love the purity of flavors, we created an entirely chocolate dessert, placing a soft chocolate marquise under the mousse…a kind of gluten-free sponge cake!

Ingredients:

For the marquise (2 sheets 30×38 cm / 12×15 inches)

• 100g (3.5 oz) egg yolks
• 225g (8 oz) egg whites
• 90g (3.2 oz) unsweetened cocoa powder
• 300g (10.5 oz) powdered sugar
• 30g (1 oz) potato starch
• Granulated sugar, as needed

For the chocolate mousse:

• 200g (7 oz) 60% dark chocolate made from African cocoa beans
• 400g (14 oz) heavy cream

For the mango sauce

• 4 passion fruits
• 1 mango
• Zest of 1 lime
• Juice of 1/2 lime
• For decoration
• Fresh mint leaves, as needed
• Chocolate chips or shavings, as needed

How to Prepare the Afrika Cake:

For the Marquise Base:

• 4 eggs, separated
• 300g (2 1/2 cups) powdered sugar
• 50g (1/2 cup) cocoa powder
• 50g (1/3 cup) cornstarch

1. Preheat the oven to 200°C (400°F).
2. Beat egg yolks with 100g (3/4 cup) powdered sugar until pale and fluffy.
3. In a separate bowl, whip egg whites until foamy. Gradually add the remaining 200g (1 3/4 cups) powdered sugar and beat until stiff peaks form.
4. Gently fold the yolk mixture into the egg whites.
5. Sift in cocoa powder and cornstarch, folding gently until well combined.
6. Line two 30x38cm (12×15 inch) baking sheets with parchment paper. Spread half the mixture on each sheet, about 0.5cm (1/4 inch) thick.
7. Bake one sheet at a time for 8-9 minutes in the center of the oven.
8. Once baked, dust with granulated sugar and let cool.
9. Use a 22cm (9-inch) cake ring to cut out a disc from one sheet.

For the Chocolate Mousse:

• 500g (18 oz) dark chocolate
• 500ml (2 cups) heavy cream

1. Melt chocolate in a double boiler, not exceeding 55°C (130°F).
2. Whip cream until soft peaks form.
3. When chocolate is between 50-55°C (120-130°F), mix half the cream into the chocolate.
4. Fold the chocolate mixture into the remaining cream.
5. Pour into the cake ring over the marquise base and smooth the top.
6. Refrigerate for at least 2 hours, preferably overnight.

For the Mango and Passion Fruit Sauce:

• 2 passion fruits
• 1 mango
• Zest and juice of 1/2 lime

1. Extract passion fruit juice, discarding seeds.
2. Peel and dice half the mango, set aside. Roughly chop the remaining half.
3. Blend chopped mango, passion fruit juice, lime zest, and juice until smooth.
4. Stir in diced mango.

To Serve:

1. Remove cake from the ring.
2. Coat the sides with dark chocolate chips.
3. Dust the top with cocoa powder.
4. Serve with mango and passion fruit sauce.

Bon Appétit!