ingredients

 

2 4 6 8 Servings

• 1 egg

• 50 ml double cream

• 100 grams fresh mango chunks

• 4 teaspoons coco powder

• 50 grams all purpose flour

• 25 grams butter

• 75 grams caster sugar

implements

 

for cooking 2 servings

• little saucepan

• electric mixer / whisk

• large mixing bowl

• small mixing bowl

• fine mesh sieve

• ramekins to serve

instructions

 

1. Set the oven to 180C.

2. In the little saucepan melt 25g of butter and leave it to cool a little.

3. Meanwhile, sieve through 50g of flour and 3 (out of 4) teaspoons of coco powder directly into the large mixing bowl. Set a side.

4. Crack and egg into the small mixing bowl, add about 50g out 75g of caster sugar. Pour in the melted butter and whisk for a minute or so until the egg turns pale. Add this mixture into the bowl with flour and pour in 50ml of double cream. Mix it again for a minute until you get a smooth consistency.

5. Chop the already diced mango to 1cm pieces. Leave a few pieces for decoration and fold the rest into the mixture.

6. Grease 2 ramekin dishes with a little butter and spoon in the mixture.

7. Sprinkle with the remainder of sugar and the final teaspoon of the coco powder. Decorate with a few pieces of mango.

8. Set in the oven for 15-16 minutes. The middle should be soft and runny but if you like a more solid cake-like consistency add a few more minutes of baking time.