Fresh luscious

Fresh luscious

Recipe for 30 pcs
Get ready to put a tropical spin on a chocolate cake that can only be described as luscious. Mango, rum, and passion fruit come together with Cacao Barry Inaya™ Dark chocolate to create an unparalleled flavour experience.

Chocolate Sponge

Used products: Chocolate Sponge

Preparation: Chocolate Sponge

  1. Boil the water and add the sugar and Cacao Barry - Inaya™ 35%.
  2. Then mix the butter and keep it in the chiller.
  3. Remove from the chiller and mix with egg.
  4. Add all the dry ingredients.
  5. Last, mix in dark rum.
  6. Pour the mixture onto a 60 x 40 baking tray and bake at 200°C for 12 minutes.

Mango Salsa

Used products: Mango Salsa

  • 500 g
  • 50 g
    icing sugar
  • 1 piece(s)
    Vanilla pod

Preparation: Mango Salsa

  1. Cut the mango into small cubes.
  2. Scrape the seeds from the vanilla pod.
  3. Mix with Icing sugar and vanilla seeds.

Vanilla chantilly

Used products: Vanilla chantilly

  • 600 g
  • 200 g
    mascarpone cheese
  • 80 g
    icing sugar
  • 1 piece(s)
    Vanilla pod

Preparation: Vanilla chantilly

  1. Beat all together.


Used products: Crumble

  • 80 g
    brown sugar
  • 80 g
  • 80 g
  • 106 g
    almond powder
  • 2 g

Preparation: Crumble

  1. Mix all together and bake at 180°C for 8 minutes.

White Cacao butter color

Used products: White Cacao butter color

  • 100 g
    cocoa butter
  • 20 g
    White color powder

Preparation: White Cacao butter color

  1. Melt the cacao butter and mix with the colour powder.

Passion Fruit Syrup

Used products: Passion Fruit Syrup

  • 300 g
    passion fruit puree
  • 200 g

Preparation: Passion Fruit Syrup

  1. Boil passion fruit puree with sugar.

Mango Jelly

Used products: Mango Jelly

  • 500 g
    mango puree
  • 85 g
  • 5 g
    agar agar

Preparation: Mango Jelly

  1. Cook all ingredients together and keep in the chiller
  2. Blend before use.