Liquid Chocolate Cake with Mango and Thai Basil

For the liquid chocolate cake with mango and Thai basil, first prepare the mango. To do this, briefly boil the wine with the sugar. Wash the Thai basil, dab dry and bake finely. Peel the mango, cut the flesh from the core and cut into small cubes. Marinate the mango cubes with the wine and basil.

For the liquid chocolate cake, separate the eggs. Melt the couverture and butter and heat to 45 to 50 °C.

Beat the egg whites with the sugar until soft peaks form. Stir the egg yolks and a quarter of the beaten egg whites into liquid chocolate mixture. Fold the remaining beaten egg whites into the mass. The mass should be homogeneous and thick.

Pour the mixture into silicone molds or fireproof cups and freeze. Cook the frozen cake blanks with the mold at 200 °C in a preheated oven for about 8 to 10 minutes. During this process, the chocolate foam coagulates on the outside. However, the inside of the liquid chocolate cake with mango and Thai basil remains liquid.

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