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
- Preheat the oven to 200°C (400°F).
- Beat egg yolks with 100g (3/4 cup) powdered sugar until pale and fluffy.
- 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.
- Gently fold the yolk mixture into the egg whites.
- Sift in cocoa powder and cornstarch, folding gently until well combined.
- 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.
- Bake one sheet at a time for 8-9 minutes in the center of the oven.
- Once baked, dust with granulated sugar and let cool.
- 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
- Melt chocolate in a double boiler, not exceeding 55°C (130°F).
- Whip cream until soft peaks form.
- When chocolate is between 50-55°C (120-130°F), mix half the cream into the chocolate.
- Fold the chocolate mixture into the remaining cream.
- Pour into the cake ring over the marquise base and smooth the top.
- 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
- Extract passion fruit juice, discarding seeds.
- Peel and dice half the mango, set aside. Roughly chop the remaining half.
- Blend chopped mango, passion fruit juice, lime zest, and juice until smooth.
- Stir in diced mango.
To Serve:
- Remove cake from the ring.
- Coat the sides with dark chocolate chips.
- Dust the top with cocoa powder.
- Serve with mango and passion fruit sauce.
Bon Appétit!