Coconut Nougat Cake with Mango Pulp

For the coconut nougat cake, cream butter with sugar, stir in egg yolks.

Soften the cooking chocolate in the oven and add to the butter mixture.

Beat egg whites lightly and beat with granulated sugar until stiff.

Gently stir the snow and flour alternately into the mixture.

Pour into a buttered springform pan and bake in a preheated oven at 170° for about 55 minutes.

Bring all the ingredients for the glaze – except the chocolate coating – to the boil. Remove from heat, add the coarsely chopped couverture & stir until pre-melted. Then homogenize by placing the mixing stick in the glaze, only then turning it on & moving the stick in a circular motion. Do not come to the surface while doing this so that no air is mixed in and the smooth, glossy glaze emulsifies properly.

For the coconut mousse, melt couverture. Soak gelatin in cold water. Heat coconut liqueur and dissolve squeezed gelatin in it. Mix coconut paste, couverture and coconut liqueur. Carefully fold in the whipped cream.

Place a cake ring (18 cm diameter 3.5 cm high) on a foil-lined baking sheet, cover and freeze.

For the chocolate mousse, melt the couvertures together over steam. Beat the egg yolks and eggs with the powdered sugar over steam until foamy. Soak the gelatine, squeeze out and dissolve in the warmed coconut liqueur. Stir the coconut liqueur into the chocolate coating together with the beaten eggs. Carefully fold the whipped cream into the

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