Recipe:

• 120g of flour
• 40g of cocoa powder
• 1 tsp baking powder
• 80 g of dark chocolate
• 100 g of milk
• 60 g of vegetable oil
• 6 ml of vanilla liquid
• 8 egg yolks
• 70g of sugar
• 4 egg whites
• 35 g of sugar

Method of preparation:

Mix 40 g of cocoa with 120 g of flour, add 1 teaspoon of baking powder, pour into a sieve and sift together. Put 80 g black in a separate container. chocolate, add 100 g of milk, mix together, add 60 g of vegetable oil, 6 ml of vanilla. Keep everything together on hot steam, stir to melt. In a separate bowl, break 8 egg yolks, add 70g of sugar, mix until white, add melted chocolate, the temperature of which should be (50 C – 55 C or 122 F – 131 F). Mix together, sift the flour with cocoa part by part. The dough should not be frozen on the goloshe, then take it and put it aside. Put 8 egg whites in a separate bowl, mix 70g of sugar with a mixer, first we will add the whites, then we will add the sugar part by part until we get a meringue, then we will add it to the chocolate part by part. With the help of a rubber knife, we will pour it into the pot for cooking. The size of the item is 22.5 X 22.5 cm. You have to put it in hot water, then put it in a gas oven with water for 25 minutes at 150C or 302F, then cook at 140C or 284F for 30 minutes. After that, take it out and put it at room temperature and after some time divide it into 2 equal parts, the size of each part is 22.5 cm x 22.5 cm.

Prepare a sauce to apply to the layers, put the dough in a mold and cover it with cling film.

Syrup:

• 80g of water
• 60 g of sugar
• 10 ml of rum

Prepare mango mousse:

• 400 g of mango puree
• 100g of orange juice
• 16g of gelatin
• 80 g of water
• 300 g of milk cream (with 35% fat content)
• after cooking, divide into 3 equal parts

Make ours:

Melt 400g of mango puree, 100g of red orange juice, 16g of gelatin with 80ml of water, add to it, mix and set aside. Pour 300ml of milk cream into another bowl, mix and add to the mango. After preparation, divide into 3 equal parts. Apply the syrup to the dough layer with a brush, mix one part of the mango mousse and add it to the dough layer, put it in the refrigerator for 10 to 20 minutes.

• 600g of mango puree
• 100 g of orange juice
• 60 g of sugar
• 1 tbsp of opened gelatin (dissolve with 80 ml of water)
• Divide this also into 3 equal parts

Pour 600g of mango puree, 100g of yellow orange juice, 60g of sugar, 16g of gelatin into a separate bowl, dissolve it in 80ml of water, add it to the cooled mousse, spread it and put it in the refrigerator for 10 to 20 minutes.

• 180g of dark chocolate
• 220g of milk
• 8 g of gelatin
• 40g of water (to dissolve the gelatin)
• 360g milk cream 35%

Dark chocolate 180g, 220g cream, dissolve 8g gelatin in 40 ml of water, dissolve and mix together, add 360g of milk cream in a separate bowl, mix with a mixer, mix, add to the chocolate part by part, divide it into 3 parts, one part add to the frozen dough in the refrigerator. Fill one part with 250 to 300 g, level it, put the next layer, apply the syrup on it, put the yellow mousse. Flatten, put in the refrigerator for 10 to 20 minutes, take out, add cocoa mousse, smooth the surface and leave it. 3 to 4 hours. Pour black chocolate icing on the final top, leave it in the refrigerator for 30 minutes.

Glaze:

• 28 g of water (2 cups/g)
• 30 g of sugar (2 tsp + 1 tsp)
• 25g of condensed milk
• 45g of honey (0.5 cups)
• 3 g of gelatin + 15 g of water
• 47 g of chocolate

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