Tag: Koko Black

Makes: 12 mini dome cakes (6cm in diameter)

Time required: 3 hours in total, over 2 nights

Difficulty: ★★☆☆☆

Inspiration:

Inspired by another one of my favourite chocolates – the Mango & Vanilla chocolate from Koko Black back home in Melbourne. Every time I used to visit Koko Black I would buy at least five of these Mango & Vanilla chocolates in addition to several of the Passion flavour (I have also baked a cake inspired by this chocolate with recipe here!) and then try a range of other truffles and chocolates.

The elements of this cake include:

• Vanilla cheesecake centre
• Runny mango jam
• Mango mousse dome
• Mango mirror glaze
• caramel biscuit base

Ingredients:

Vanilla Cheesecake centre:

• 225g cream cheese
• 200g caster sugar
• 1 egg
• 100ml thickened cream
• 1 tsp vanilla
• 1/2 lemon

Caramel Biscuit base:

• 1 pack caramel flavoured biscuits (can use other flavours, e.g. Arnott’s Nice biscuits are a good alternative)
• 150g melted butter

Mango jam:

• 200g mango puree
• 200g caster sugar
• 2 gelatin leaves

Mango Mousse:

• 200g mango puree
• 250ml cream, whipped
• 200g sugar
• 3 gelatin leaves

Mango glaze:

• 200g mango puree
• 200g sugar
• 4 gelatin leaves
• 200ml condensed milk
• 150g white chocolate

Instructions:

Vanilla Cheesecake centre:

1. Preheat over at 150C
2. beat the cream cheese with sugar until smooth
3. whisk in the egg until well combined
4. fold in cream, vanilla and lemon until just combined
5. pour into a 8 x 8 inch square tin (or any other baking tin of similar size)
6. bake for 20 minutes
7. once cool, cut out 12 circles, around 2-3cm in diameter

Caramel Biscuit base:

1. blend the biscuits in a food processor until there are not big lumps
2. stir in melted butter
3. spread over a large flat tin (ensure this is spread evenly enough to be able to cut out 12 x 6cm circles for the cake base) and bake at 150C for 10mins
4. while still warm, cut out the 12 circles and set aside to cool. The 12 circles will be used as the base of the mousse dome, however do not discard the rest of the cookie base as this can be used to decorate the dome

Mango jam:

1. heat mango puree and sugar over low heat until the sugar dissolves and the mixture thickens
2. while the mixture is still hot, stir in bloomed gelatin and set aside
3. once cool, place the mixture into a piping bag

Mango Mousse:

1. heat mango puree and sugar over low heat until the sugar dissolves and the mixture thickens
2. stir in gelatin and set aside to cool
3. once the mixture is at room temperature, fold in the whipped cream to form the mousse

To Assemble:

1. gather 12 circle dome moulds, each around 6cm in diameter
2. fill half of each dome with the mango mousse mixture
3. carefully pipe around 2 teaspoons of the mango jam on top of the mango mousse (be gentle as we don’t want to jam to sink to the bottom of the mould)
4. push a piece of vanilla cheesecake into each of the domes on top of the mango jam. We want to push the cheesecake in just far enough that the edges of the cheesecake are surrounded by mango mousse. Add a bit more mousse into the dome if needed
5. lastly, place a disc of the caramel biscuit onto each of the domes, sitting the biscuit base on top of the mousse
6. set aside in the freeze for at least 3 hours, preferably overnight to harden

Glazing the cake:

Mango glaze: (make this the following day once the mousse domes are frozen)

1. un-mould each of the mousse domes and place back in the freezer
2. place mango and sugar over medium heat until the mixture thickens
3. remove from heat and add the bloomed gelatin
4. stir in the condensed milk
5. while still hot, pour over white chocolate and stir to melt and incorporate the chocolate
6. when the glaze cools to 35 degrees, pour over the mango mousse domes
7. crumble the off-cuts from the caramel cookie base and coat around the base of each of the cakes

 

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