Chocolate cup cakes with mango compote

Chocolate cup cake with mango compote (4 portions)

  • 30 g butter
  • 200 g plain dark chocolate coating
  • 4 eggs
  • 4 yolks
  • 200 g sugar
  • 50 g wheat flour type 550
  • 1 ripe mango
  • 1 vanilla pod
  • 30 g white wine
  • 30 g raw cane sugar
  • pinch of "Six Spice" (mixed herbs)
  • 2 tbsp Byodo Lemon Balsamic
  • 2 tbsp raw cane sugar
  • 1 tbsp honey
  • 2 bsp Byodo Raspberry Balsamic
  • 8 fresh cherries (alternatively frozen food)

Preheat oven to 175 °C. Melt butter and chocolate coating, temperature should not exceed 35 °C. Beat eggs and yolks add sugar and beat mixture to a foam. Add flour and stir. Stir in melted chocolate coating and fill mixture in buttered and floured forms. Bake for approx. 9 min.

Peel mango and finely dice. Scrape vanilla pulp and heat with wine, sugar, six spices and lemon balsamic vinegar. Add mango bits and marinade for at least 1 hour. Boil sugar, honey and raspberry balsamic vinegar for 1 minute. Add cherries and boil mixture for 1 more minute. Arrange on plates and serve immediately.