CookEat Recipe
Chocolate and Mango Yogurt Cake
Mango dice and small chocolate pieces are baked in a yoghurt batter with ground cardamom. The melted butter is allowed to cool before the egg, and the finished dessert rests before it is portioned.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Chop the chocolate into small pieces, about 5 mm across. Peel the mango and remove its stone; cut the flesh into 5 mm dice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Melt 120 g butter gently, cool to lukewarm and whisk with 60 g brown sugar. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 80 g natural yoghurt.
Step 4
Fold in 80 g chocolate, 250 g mango.
Step 5
Combine 1 tsp cardamom, 140 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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