Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
To bake
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Cake mixture
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Using the whisk on a mixer, beat the sugar, maple syrup, eggs and salt in a bowl for approx. 5 mins. until the mixture is light and frothy. Roughly chop 80 g of the dried mangoes, mix with the chocolate and flour. Transfer the cake mixture to the prepared tin. Insert the remaining mango into the mixture.
To bake
Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Drizzle with maple syrup.
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