Mango

Name: Mango
Ingredients: 115 g almond flour / ground almonds; 115 g almond flour / ground almonds; 135 g icing sugar; 7 g egg white powder; 190 g egg whites; 110 g hazelnuts, ground; 90 g all purpose flour / plain flour; 90 g all purpose flour / plain flour; 90 g brown sugar; 190 g hazelnut praliné; 100 g Valrhona Jivara milk chocolate, 40%, melted; 50 g toasted hazelnuts, chopped; 100 g hazelnut streusel; 1 g sea salt; 250 g whole eggs; 200 g unsalted butter; 392 g mango purée; Fresh diced mango; 110 g water (for the syrup); 110 g water (for the syrup); 50 g glucose; 110 g dextrose; 25 g non fat milk powder; 140 g cocoa powder; 240 g Valrhona absolu neutral glaze; Valrhona Dulcey blond, 32%, tempered; Dark chocolate, tempered; 12 g silver gelatin sheets; 330 g whole milk / full fat milk; 330 g whole milk / full fat milk

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Dacquoise Cake

40 g all purpose flour / plain flour
30 g cocoa powder

Dessert

Method

Chocolate Dacquoise Cake

Preheat oven to 180°C / 356°F.
In a bowl, sift flour, cocoa powder, almond flour and icing sugar.
In a separate bowl, whisk to combine egg white powder and granulated sugar.