Recipe for a 9 inches spring form cake tin lined with transparent dessert paper around inside of the cake tin.
Prepare an 8 inches cocoa sponge cake and divide into three pieces. You will need two pieces only.
Recipe for the chocolate mousse: 30g egg yolks / 45g sugar / 120ml melted butter / 225g dark chocolate (melted) / 375ml whipped cream
Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
Add the melted dark chocolate to the egg yolk mixture, mix until well combine.
Fold in the whipped cream into the chocolate mixture.
Place one piece of cake at the bottom of a cake mould. I brush some coointeau on the cake but you can ignore this, then fill in the chocolate mousse. Place in the fridge to set while preparing the mango mousse.
Recipe for the mango mousse: 300ml mango puree / 100g sugar / 30ml lemon juice / 4 1/2 pieces gelatin leaves/ 450ml whipped cream
Put the gelatines into a bowl of cold water. Wait until it soften.
In another sauce pan, warm the mango puree and sugar until the sugar dissolved. Mix in the lemon juice.
Drain the gelatins and add into the warm mango puree.
Wait until the mango puree cool down, fold in the whipped cream.
Add another layer of chocolate sponge on top of the mousse then add the mango mousse.
Refrigerate for at least 8 hours or best overnight.
For the topping, warm 120g mango puree with 1 tablespoon caster sugar and 1 tablespoon of lemon juice.
Dissolve 1/2 teasppon corn flour with 1 teaspoon water then add into the warm mango puree.
Layer on top of the cake once the mixture completely cool down. Garnish with some mango cubes and mint leaves. Unmold the spring form cake tin and take off the transparent dessert paper.
Slice the cake with a hot knife and mission complete. Enjoy!
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You can see the recipe here: gracekitchencorner.blogspot.com
