275g plain chocolate
150g unsalted butter, cut into cubes
5 free-range eggs, separated
275g castor sugar
a few drops vanilla essence
2 tbsp cornflour
400g mango pieces
extra-thick cream, to serve
dark chocolate, to garnish (optional)
- Heat the oven to 200°C. Melt the chocolate and butter together in a bowl set over a pan of barely simmering water or in the microwave.
- Whisk the egg yolks with the sugar, then whisk in the vanilla and cornflour.
- Whisk the egg whites in a separate bowl until stiff. Stir the melted chocolate into the egg yolk mixture, then gently fold in the egg whites a spoonful at a time.
- Line a 23-cm loose-bottomed cake tin with baking paper and pour in the cake mix, lightly smoothing over the top. Bake for 40 minutes, then remove and cool. Serve with a spoonful of the mango and a dollop of cream. If you like, sprinkle the cream with some grated dark chocolate for an extra finishing touch.