INGREDIENTS:
250gr bittersweet chocolate, chopped in small pieces
225gr unsalted butter, cut into small pieces
50gr caster sugar
30ml brandy
5 eggs
15ml plain flour
. . .
150 ml whipped cream
. . .
1 large mango sliced
30gr butter
30gr caster sugar |
METHOD:
For the cake
In a saucepan over low heat, melt the chocolate; butter and sugar, stirring frequently until smooth then add the brandy.
In a large bowl beat the eggs lightly for 1 minute. Beat in the flour and then slowly fold in the chocolate mixture. Place the mix in a round cake tin and cook in a preheated oven at 180C for 25 to 30 minutes (the centre of the cake should still be slightly undercooked).
In a frying pan cook the mango slices with the butter and sugar until caramelised.
Portion the cake and top each slice with the mango and whipped cream.
Bon appétit!
If you should experience any problems with this or any other
of our future recipes please do not hesitate to contact Laurent
or Martin at La Barbe on 01737 241966 or alternatively e-mail
us at: info@labarbe.co.uk
|
