Hot Chocolate Cakes with Mango and Ginger Recipe

Name: Hot Chocolate Cakes with Mango and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup whipping cream; 1 tablespoon unsalted butter; 1 1/2 teaspoons unsweetened cocoa powder; 1 teaspoon grated orange peel; 1/2 teaspoon instant espresso powder; 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 large egg; 2 tablespoons sugar; 2 tablespoons ground walnuts; 1/2 teaspoon vanilla extract; 1 large mango, peeled, pitted, sliced or 2 oranges, peeled, sectioned, seeded; 2 tablespoons minced crystallized ginger; Whipped cream (optional)

Servings: persons

1/4 cup whipping cream
1 tablespoon unsalted butter
1 1/2 teaspoons unsweetened cocoa powder
1 teaspoon grated orange peel
1/2 teaspoon instant espresso powder
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 large egg
2 tablespoons sugar
2 tablespoons ground walnuts
1/2 teaspoon vanilla extract
1 large mango, peeled, pitted, sliced or 2 oranges, peeled, sectioned, seeded
2 tablespoons minced crystallized ginger
Whipped cream (optional)

1
Preheat oven to 350F.
2
Butter four 1/2-cup muffin cups.
3
Sprinkle with sugar to coat.
4
Combine cream, butter, cocoa, orange peel and espresso powder in heavy small saucepan.
5
Bring to simmer, whisking until blended.
6
Remove from heat.
7
Add chocolate; stir until melted.
8
Cool to lukewarm, about 10 minutes.
9
Using electric mixer, beat egg and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
10
Fold in walnuts and vanilla.
11
Gently fold in chocolate mixture.
12
Divide batter among prepared muffin cups.
13
Bake cakes until puffed and tester inserted into center comes out clean, about 18 minutes.
14
Cool in pan on rack 10 minutes (cake centers may sink.)
15
Turn cakes out onto rack.
16
(Can be made 1 day ahead.
17
Cool completely.
18
Cover and store at room temperature.
19
Rewarm uncovered in 350F.
20
oven about 10 minutes.)
21
Arrange warm cakes bottom side up on plates.
22
Surround with mango.
23
Sprinkle with crystallized ginger.
24
Top cakes with whipped cream, if desired.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup whipping cream, 1 tablespoon unsalted butter, 1 1/2 teaspoons unsweetened cocoa powder, 1 teaspoon grated orange peel, and more.

Yes, Hot Chocolate Cakes with Mango and Ginger falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Chocolate Cakes with Mango and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions