I always loved fruits, with no exception. But some of them are more dear to me and I keep on using them over and over. Mango is one of my strongest fruity love affairs. I love it plain, or with some natural yogurt in the morning or in more pretentious presentations like the mousse in this cake or poached as in the DB cheesecake. One of the latest delights made with mango was a mango and strawberry jam flavored with orange water. It was so good on a hot pancake on Sunday morning.

For the cocoa cake base

9 egg yolks (142-145 g)

120 g sugar

4 egg whites (135-140 g)

25 g sugar

50 g cocoa powder (natural, unsweetened)

68 g flour

45 g melted and cooled butter

Preheat the oven at 185 degrees C. Butter and line with parchment paper a 29*38 cm pan.

Sift the flour and cocoa together and set aside.

Whip the egg yolks with the 120 g sugar until pale in color and thick (when lifted from the bowl the mixture should form a ribbon when falling back in the bowl).

Whip the egg whites to soft peaks. Add the sugar slowly while beating until stiff peaks are formed.

Add 1/3 of the whites to the yolk mixture and fold it in gently. Add the flour-cocoa mixture and fold it gently. Add the rest of the whites.

Last, fold in the melted butter. Pour the batter into the prepared pan and bake for 10-12 minutes (the cake should spring back when lightly pressed).

Let the cake cool on a wire rack.

For the soaking syrup

100 ml water

sugar to taste

rum extract to taste

Bring water and sugar to a boil until sugar is melted. Let cool a little and add the rum.

For the mango mousse

2 egg yolks

65 g sugar

50 ml water

4 g gelatin powder

300 g mango puree

175 ml whipping cream

Place the gelatin and 2 Tblsp of water to bloom.

Whip the cream to soft peaks and refrigerate.

Place the sugar and water in a pan over medium high heat, cover it and boil until all sugar is dissolved. Uncover the pan and cook the sugar syrup to 238 degrees F.

When the syrup is ready, melt the gelatin in the microwave.

Whip the yolks while slowly pouring the sugar syrup over. Next add the melted gelatin while still mixing. Continue beating the yolks until tripled in volume, thick and cool.

Add the mango puree and slowly blend it in. Add the whipped cream and incorporate it gently.

For the milk chocolate caramel mousse

150 g sugar

45 ml water

42 g butter

360 ml whipping cream (divided: 250 ml refrigerated, 90 ml heated)

255 g milk chocolate

In a double boiler melt the chocolate. Set aside.

Heat 90 ml of cream and keep it warm until the sugar is melted.

Place the sugar and water in a pan over medium high heat and caramelize it.

*tip: I cover the pan and let it boil until all sugar crystals are dissolved. Uncover the pan and let the sugar turn caramel.

Add the butter to the pan (make sure it is at room temperature). Be very careful as it will bubble and splitter. Add the cream to the pan as well. Whisk until all caramel is dissolved.

Add the caramel over the melted chocolate. Mix until completely incorporated and smooth.

Let cool to room temperature and combine with the whipped cream.

To assemble

Place the cake base inside your cake ring (or in a pan). Brush with the rum syrup. Pipe the mango mousse, smooth the top and refrigerate until set.

Pipe the caramel chocolate mousse, smooth the top and refrigerate.

Decorate as you see fit: I just dusted it with some cocoa powder