Fit Chocolate and Mango Cake

Ingredients

• 4 Eggs
• 4 Ripe bananas
• 140 g Unsweetened cocoa powder (Preferably 70%, as indicated in the video)
• 20 g Honey
• Salt (A pinch)
• Sugar (The video indicates that a small amount was added, without specifying the quantity; it does not appear in the ingredient list in the description)
• Baking powder (The video indicates that a small amount was added, without specifying the quantity; it does not appear in the ingredient list in the description)
• 350 g Mango purée (For the surface jelly)
• 8 g Gelatin sheets (Softened in water and then dissolved)
• Butter (Optional alternative for greasing the pan)
• Flour (Optional alternative for dusting the pan; the cake is presented as flourless)
• Parchment paper (Alternative for lining the pan)

Steps

1. 1

   Preheat a conventional oven to 180 °C. Prepare a pan approximately 20–21 cm in diameter; you can grease and flour it with butter and flour, or line it with parchment paper, according to the instructions in the video.

2. 2

   Crack the eggs into a bowl and add a pinch of salt.

3. 3

   Add the honey to the eggs.

4. 4

   Peel the ripe bananas and chop them with a small knife.

5. 5

   Add the chopped bananas to the egg and honey mixture.

6. 6

   Sift the unsweetened cocoa powder into the mixture. The video indicates using 70% cocoa; if following the version shown in the video, also add the sugar and baking powder, for which no quantities are specified.

7. 7

   Blend everything with an immersion blender until smooth.

8. 8

   Pour the batter into the prepared pan and smooth the surface.

9. 9

   Bake in the conventional oven at 180 °C for 30–35 minutes.

10. 10

    Remove the cake from the oven and let it cool before adding the mango topping.

11. 11

    Soak the gelatin sheets until softened.

12. 12

    Heat the mango purée in the microwave until it reaches approximately 40 °C, without exceeding this temperature.

13. 13

    Gently squeeze the softened gelatin and dissolve it in a small container.

14. 14

    Transfer the completely dissolved gelatin to the mango purée and stir to incorporate it.

15. 15

    Place a ring mold or pastry ring around the cake to create an even edge. Use a small knife where necessary.

16. 16

    Line the circumference of the cake with plastic wrap, pressing it as closely as possible against the edge, then seal the covering.

17. 17

    Pour the mango mixture over the surface of the cake and spread it evenly.

18. 18

    Refrigerate the cake for 3–4 hours, until the mango has set.

19. 19

    Carefully remove the plastic wrap and ring before serving.

Notes

The description lists 4 eggs, 4 ripe bananas, 140 g of cocoa powder, 20 g of honey, 350 g of mango purée, and 8 g of gelatin sheets. The video also mentions a pinch of salt and the addition of unspecified amounts of sugar and baking powder. The quantities of sugar and baking powder, as well as any detailed instructions for cooling the cake base before adding the topping, are not specified in the source.

Nutrition per serving

• dessert
• cake
• chocolate
• mango
• flourless
• baked dessert
• vegetarian
• refrigerator