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Ingredientes
- For the Cake
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt ( I used Dannon light and fit)
- 1 cup sugar
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup olive oil
- For the Mango Cream:
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1 mango, peeled and chopped
- 1 cup heavy cream
- In a blender combine the orange juice and mango. Blend until it becaomes a smooth puree. In a large mixing bowl beat together cream and sugar. Beat until thick and fluffy. Fold in the mango puree, use as desired.
- For the Chocolate Topping:
- 4 ounces semi sweet chocolate, chopped
- 1/4 cup of heavy cream
Direcciones
- Preheat oven to 350. Butter and flour a round spring form cake pan. Average size...9 inch.
- Mix together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Fold the olive oil into the batter, making sure it's all incorporated. Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick placed in the center of the cake comes out clean.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Let completely cool, then cut in half, spoon on the Mango Cream and place the second part of the cake on top and spread on the chocolate topping. Let set for about 20 minutes. Any cake left over can be stored in the fridge.
- Bring heavy cream to a boil and stir in chocolate. Let sit ten minutes until thick. Pour on top of the cake and let set another 20 minutes. Serve cake and store any left over in the fridge.
