Chocolate cake with tropical fruits

Chocolate and Tropical Fruit Cake

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 10

I propose an irresistible recipe for a chocolate and tropical fruit cake, perfect for any occasion. This delicacy not only looks spectacular but also combines the intense flavors of chocolate with the freshness of tropical fruits, offering an unforgettable culinary experience.

The history of this cake takes us back to pastry traditions, where combinations of chocolate and fruits have been appreciated for centuries for their balance of flavors. In this cake, rich dark chocolate intertwines with the sweetness of tropical fruits, creating a perfect contrast. Let's get started!

Ingredients

*For the sponge*
- 4 eggs (ideally at room temperature)
- 4 tablespoons of granulated sugar (you can use brown sugar for a deeper flavor)
- 4 tablespoons of flour (white or whole grain, as preferred)
- 1 tablespoon of carob powder (adds a slight caramel flavor)
- 1 tablespoon of vanilla extract (preferably natural for an intense aroma)

*For the chocolate and tropical fruit cream*
- 420 g of Sun Food tropical fruits (pineapple, mango, papaya - your choice)
- 200 ml of liquid cream (for a fluffier cake, use cream with a higher fat content)
- 100 g of mascarpone (for a creamy and rich filling)
- 100 g of dark chocolate (between 70% and 85% cocoa, for an intense flavor)
- 2 tablespoons of maple syrup (natural and aromatic sweetener)

*For decoration*
- 100 g of cocoa butter (for a fine glaze)
- 100 g of alkalized cocoa powder (for an intense chocolate flavor)
- 80 g of agave syrup (natural sweetener)
- Royal icing flowers (for an elegant decoration)

Sponge preparation

1. Preheat the oven to 180 degrees Celsius. It is important to ensure that the oven temperature is correct so that the sponge bakes evenly.

2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for giving the sponge a fluffy texture.

3. Gradually add the sugar to the egg whites, continuing to mix until they become glossy and firm.

4. Incorporate the yolks and vanilla extract, mixing on low speed to avoid losing air in the mixture.

5. Sift the flour with the carob powder, then gradually add them to the egg mixture. Use a spatula to fold the ingredients, being careful not to overmix.

6. Pour the batter into a lined baking pan (preferably with parchment paper) and bake for 30 minutes or until the sponge is firm to the touch and a toothpick comes out clean from the center.

Chocolate and tropical fruit cream preparation

1. In a food processor, mix the liquid cream with the mascarpone and maple syrup until an airy cream forms. It is important not to overmix to avoid separation.

2. Melt the dark chocolate in a double boiler, stirring constantly to prevent burning. Allow it to cool slightly, then add it in a thin stream to the whipped cream mixture, mixing gently.

3. Drain the tropical fruits from the syrup and add them to the chocolate cream, stirring gently to avoid crushing them.

4. Place the cream in the refrigerator for at least an hour to firm up and develop its flavors.

Assembling and decorating the cake

1. Once the sponge has cooled, cut it into two equal parts. This step is important for obtaining even layers.

2. Soak each layer with the syrup from the Sun Food fruit can to add moisture and flavor.

3. On the first layer, add the chocolate and tropical fruit cream, then place the second layer of sponge on top.

4. Place the cake in the refrigerator for a few hours so that all the flavors combine perfectly.

5. For decoration, melt the cocoa butter in a double boiler and mix it with the sifted cocoa powder, a pinch of salt, and the agave syrup. Mix well to obtain a fine glaze.

6. Decorate the cake with melted chocolate and add royal icing flowers for an elegant look.

7. Slice and serve! This cake will surely be the star of your table.

Practical tips

- Ensure that all ingredients are at room temperature, especially the eggs and cream, for a uniform texture.
- If you want an even more flavorful cake, you can add a few drops of coconut essence to the chocolate cream.
- This cake pairs perfectly with a glass of sweet wine or a fruit tea for a pleasant contrast.

Nutritional benefits

The chocolate and tropical fruit cake combines the benefits of dark chocolate, which is rich in antioxidants, with the vitamins and minerals from tropical fruits. This combination will not only delight your taste buds but will also provide a boost of nutrients.

Frequently asked questions

1. Can I use other fruits?
Yes, you can experiment with any favorite fruits, such as strawberries, kiwi, or berries.

2. How can I make the cake gluten-free?
Replace the wheat flour with a gluten-free flour, such as almond flour or rice flour.

3. How long can the cake be stored?
This cake keeps well in the refrigerator for 3-4 days, but it is best within the first two days after preparation.

I hope you enjoy this chocolate and tropical fruit cake recipe and that it becomes your favorite! Enjoy!