Chocolate mango cake

Name: Chocolate mango cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Grease; 1 can(s) (425 ml) Mango; 150 g Walnut kernels; 5 Eggs (Gr. M); 250 g Sugar; 7-10 Tbsp grated peel from 1⁄2 organic orange; 250 g Flour; 3 TABLESPOONS Cocoa; 2 TEASPOONS Cinnamon; 3 TSP Baking Powder; 250 g Dark chocolate coating

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
1 can(s) (425 ml) Mango
150 g Walnut kernels
5 Eggs (Gr. M)
250 g Sugar
7-10 Tbsp grated peel from 1⁄2 organic orange
250 g Flour
3 TABLESPOONS Cocoa
2 TEASPOONS Cinnamon
3 TSP Baking Powder
250 g Dark chocolate coating

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø). Drain the mango for the dough. Place in a blender with walnuts, eggs, sugar and orange peel.
2
Mix flour, cocoa, cinnamon and baking powder. Pour into the mixer. Mix at intervals to a smooth dough, stopping the mixer at intervals to release the dough from the rim of the bowl.
3
Pour the dough into the mould and smooth it down. Bake in a hot oven for about 35 minutes (chopstick test). Take out and let cool down. Remove from the tin and let it cool down on a cake rack.
4
Melt the chocolate coating in a hot water bath. Spread all around the cake. Let it dry.