Torta Afrika: A Decadent Chocolate Dessert
Category: Desserts | Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Yolks | 100 g |
| Egg Whites | 225 g |
| Unsweetened Cocoa Powder | 90 g |
| Powdered Sugar | 300 g |
| Potato Starch | 30 g |
| Granulated Sugar | As needed |
| Dark Chocolate (60% cocoa) | 200 g |
| Fresh Liquid Cream | 400 g |
| Passion Fruits | 4 |
| Mango | 1 |
| Lime Zest | 1 |
| Lime Juice | ½ |
| Fresh Mint Leaves | As needed |
| Chocolate Crumbles | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~7 g |
| Fat | ~26 g |
| Carbohydrates | ~50 g |
| Sugar | ~36 g |
| Fiber | ~4 g |
Step-by-Step Instructions
1. Prepare the Marquise Base
- Begin by preparing the marquise, a light chocolate sponge base. Separate the eggs into yolks and whites.
- Place the yolks in a mixing bowl and add 100 g of powdered sugar. Beat the mixture until pale and fluffy.
- In a separate bowl or a stand mixer, start whisking the egg whites until they form soft peaks. Gradually add the remaining powdered sugar and continue whisking until stiff peaks form.
- Fold the beaten yolks into the whipped whites gently using a spatula.
- Sift the cocoa powder and potato starch over the egg mixture and incorporate it carefully with a folding motion to maintain the airiness.
2. Bake the Marquise
- Preheat your oven to 200°C (390°F).
- Line two large baking trays (30×38 cm) with parchment paper. Divide the batter evenly between the two trays and spread it to an even thickness of about 0.5 cm.
- Bake each tray in the center rack for 8–9 minutes. Once baked, remove the marquise from the oven and allow it to cool.
3. Assemble the Cake Base
- Cut a disc of marquise to fit within a cake ring (approximately 20 cm in diameter). Place the marquise disc onto a serving plate and fit it into the ring. The leftover marquise can be used for other desserts like rolled cakes or tiramisu.
4. Prepare the Chocolate Mousse
- Melt the dark chocolate and allow it to cool slightly, ensuring it stays between 50–55°C (122–131°F).
- Whip the fresh cream until it reaches a semi-whipped consistency—it should hold soft peaks.
- Add half of the whipped cream to the melted chocolate, whisking quickly to combine.
- Incorporate this mixture into the remaining cream, folding gently until smooth.
- Pour the mousse over the marquise base, spreading it evenly within the cake ring. Chill the assembled cake in the refrigerator for at least 3 hours to set.
5. Make the Mango and Passion Fruit Sauce
- Cut the passion fruits in half and scoop out the pulp. Strain it through a sieve to remove the seeds, collecting the juice.
- Peel the mango, remove the pit, and dice half into small cubes. Reserve these cubes for garnish.
- Coarsely chop the remaining mango and blend it with the passion fruit juice, lime zest, and lime juice using a handheld blender until smooth.
6. Final Touches and Decoration
- Remove the cake from the fridge. If the cake ring doesn’t release easily, warm it gently with a hairdryer to loosen it.
- Decorate the sides of the cake with chocolate crumbles. Dust the top with cocoa powder for a refined finish.
- Serve slices of the Torta Afrika with the mango-passion fruit sauce drizzled over or on the side. Garnish with fresh mango cubes and mint leaves for a tropical twist.
Storage Tips
- Keep the Torta Afrika refrigerated and consume it within 3 days for the best flavor and texture.
- The mango-passion fruit sauce can be stored in an airtight container in the fridge for up to 5 days.
Enjoy the rich, velvety chocolate flavor paired with a bright and refreshing tropical sauce. The Torta Afrika is sure to become a showstopper on your dessert table!
