The chocolate oil cake by Isabella Potì – Italian Cuisine


With bitter chocolate and mango, without butter and only with leccino oil. Here is one of the starred chef recipes of the Bros restaurant in Lecce

Dried fruit is not just a healthy snack or the classic end of a meal table. Energetic, nourishing, easily digestible and rich in mineral salts, it is also suitable for baking in the oven, ideal for creating delicious desserts and snacks perfect for the whole family.

Thanks to Amazon and its products Happy Belly Isabella Potì, head chef of the Bros restaurant in Lecce, a Michelin star, and a pastry chef thought about it. Here is his recipe for a chocolate cake without butter and with lots of dried mango. "The mango we can imagine rehydrating it, as we do in Salento with dried tomatoes, giving it a new consistency, much fresher! It is perfect to give a note of acidity inside a chocolate cake . Here she is.

Ingredients for a cake

400 g flour 00
100 g bitter cocoa powder
200 g extra virgin olive oil from Leccino olives
150 g icing sugar
2 egg yolks
1 whole egg
1 pinch of Maldon salt

For the mango
200 g of dried mango Happy Belly
400 g fresh mango juice
4 files
50 g cane sugar

For the chocolate ganache
300 g chocolate 75%
150 g cream
150 g milk
1 g Maldon salt

Method

Sift flour, cocoa, sugar into a bowl; add a pinch of salt. Pour the oil flush and start stirring to obtain a mixture similar to wet sand. At this point add the egg and after one yolk at a time. Store in the fridge wrapped in foil for about 30 minutes. Form a disk about 3 cm high and 15 cm in diameter and spread it between two sheets of parchment paper to obtain a thickness of about 5 mm.

Lightly freeze, maximum 10 min in the freezer, remove the parchment paper and line with the pastry disk a tart shape of about 24 cm in diameter, bake for 15 minutes at 175 ° with a sheet of parchment paper and on weights (chickpeas) buckets, coarse salt …). Remove the weights and the paper and cook another 5 minutes.

For the mango
Cut the dried mango into thin strips. From the lime extract the zest with a fine grater and the lime juice. Melt the sugar in the mango juice and add the lime juice. Strain and cover the bottom of the cake with rehydrated mango.

For the la ganache
Bring the milk and cream to the boil with the salt and pour it into a bowl with the chopped chocolate. Mix until the chocolate has completely melted to obtain a smooth ganache. Pour directly into the base of the lukewarm cake with the help of a pastry bag.

To finish the cake, fill the ganache base and chill for at least 1 hour in the refrigerator.

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