Coconut Mango Squares

Coconut Mango Sqaures

Ingredients

COMPOSITION
CHOCOLATE CREME CAKE
CHOCOLATE SHORTCRUST DOUGH
  • DAWN® Shortcrust Pastry Mix 1000g
  • Butter 400g
  • Cocoa Powder 50g
  • Egg 150g 
COCONUT CREAM

Directions

CHOCOLATE CREME CAKE

Mix all ingredients for 1 minute on slow and 3 minutes on medium speed. Fill paper-lined tins with the creme cake chocolate batter and bake at 180°C for 25-30 minutes.

Invert immediately after baking to flatten.

CHOCOLATE SHORTCRUST DOUGH

Mix all ingredients to form a shortcrust dough and allow to rest.

Roll out to 2.5mm and bake at 180°C for 10-12 minutes.

COCONUT CREAM

Mix DAWN® Neutral Fond and water together, add DAWN® Coconut Compound and fold in the whipped cream in two stages.

Fill silicone dome moulds 7cm Ø with the coconut cream and freeze.

ASSEMBLY

Place the baked chocolate creme cake onto the baked shortcrust.

Cut into squares, then using a ring cutter cut out a 4cm Ø centre of each of the chocolate creme cakes (not the pastry).

Fill with the DAWN® Delifruit Classic Mango and flatten.

Colour DAWN® Decorgel Plus Glamour Silver with yellow food colouring and heat to 45°C.

Cover the frozen coconut domes with the glaze. Place on the centre of the mango filled square slices.

Decorate with chocolate and a dried mango slice, and coat the sides of the square slices with desiccated coconut.

MAKES: 12 squares 9 x 9 cm (1 tray 60 x 20 cm)