Chocolate and Mango Gateau
One of the dishes developed by the Chefs of Meallmore.
Desserts
Ingredients
Chocolate and Mango Gateau
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€0.0
For the Sponge:
Egg
/g
200.0 g
0%
Caster sugar
/g
115.0 g
0%
Vanilla (pod)
/g
10.0 g
0%
Plain flour
/g
75.0 g
0%
For the Chocolate Mousse:
Semi skimmed milk
/ml
500.0 ml
0%
Carte D’Or Chocolate Mousse 720g
/g
120.0 g
0%
For the Mango mousse:
Carte D’Or Mango Mousse 570g
/g
95.0 g
0%
Semi skimmed milk
/ml
0.0 ml
0%
For the Decoration:
Double cream
/ml
200.0 ml
0%
Mandarin Oranges, tinned in juice
/g
100.0 g
0%
To Decorate:
Dark chocolate
/g
30.0 g
0%
/
For the Sponge:
-
Egg 200.0 g
-
Caster sugar 115.0 g
-
Vanilla (pod) 10.0 g
-
Plain flour 75.0 g
For the Chocolate Mousse:
-
Semi skimmed milk 500.0 ml
For the Mango mousse:
-
Semi skimmed milk
For the Decoration:
-
Double cream 200.0 ml
-
Mandarin Oranges, tinned in juice 100.0 g
To Decorate:
-
Dark chocolate 30.0 g
Preparation
-
For the Sponge:
- Preheat an oven to 170c. Line three half gastronome trays or sponge tins (20cm) line with baking paper/non-stick baking mats. Spray oil spray to prevent further sticking.
- Halve the vanilla pod and scrape the seeds from the pod.
- Place the seeds, sugar and eggs into a kitchen mixer and whisk until doubled in size and thick and creamy.
- Sift the flour and carefully fold in. Pour into the lined baking trays and cook in the oven for 8-10 minutes until lightly golden and set.
- Remove from the oven and place the cake layers on trays to cool.
-
For the Chocolate Mousse:
- Pour the cold milk into a bowl and add the CARTE D'OR Chocolate Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5minutes at high speed.
- Place into a piping bag.
-
For the Mango mousse:
- Pour the cold milk into a bowl and add the CARTE D'OR Mango mousse.
- Whisk with an electric mixer for 2 minutes at a slow speed followed by 5 minutes at a high speed.
- Place into a piping bag.
-
For the Decoration:
- Place the Double Cream in a bowl and whip to soft peaks
- Drain the mandarin segments
-
To Assemble:
- Cut the sponge layers out to your desired size and shape.
- Place the first layer of the cake on a cake board and pipe a layer of CARTE D'OR Chocolate mousse. Place the second layer of the cake directly on top then pipe a layer of CARTE D'OR Mango mousse.
- Place the last layer on the cake then pipe on the remaining CARTE D'OR chocolate mousse level of the top with apalette knife.
- Place in the fridge for an hour to set up.
-
To Decorate:
- Pipe the whipped cream into rosettes around the top of the gateau.
- Place the segments of mandarinon each of the rosettes.
- Finely grate the dark chocolate over the middle of the gateau
