Chocolate Mango and Grapefruit Cake
Serving Size / Yield
- 4 oz Semisweet Chocolate
- ¾ cup Sifted Powder Sugar
- 7 Tbsp Unsalted Butter
- 5 Egg Yolks
- 2 tsp Chocolate Liquor
- ½ tsp Vanilla Extract
- 5 Egg Whites
- ¾ cup Ground Almonds
- 3 Tbsp Sifted Cake Flour
- Chocolate Icing
- 1 Cup Almond Pieces
- 1/2 Cup Toasted Sliced Almonds
- 1 Grapefruit, Pealed and Pulled Apart
- 1 Mango, Pealed and Sliced Vertically
Start by greasing and lining an 8 1/2 x 3 inch deep round pan with parchment paper.
Preheat the oven to 350 degrees.
In a sauce pan, melt the chocolate and let cool slightly.
Set aside 2 tbs. of the sugar.
Use the remainder and beat together with the butter in a bowl until pale and fluffy. Next, beat in the egg yolks one at a time.
Add in the vanilla, chocolate liquor, and melted chocolate and stir.
In seperate bowl, beat the egg whites into soft peaks.
Add in the the reserved sugar, continue beating mixture together.
Stir in 2 large spoonfuls into the main cake mixture to loosen the mixture.
Fold in alternating spoonfuls of ground almonds and flour.
Slowly fold in the remaining egg whites. Be gentle about it.
Pour the mixture into the cake pan and bake for about 50 minutes.
Once done ice the cake with chocolate icing.
Sprinkle almond pieces around the rim and place fruit on top with almond slices stuck in vertically.