If you like chocolate then this is for you. I served this to my guests for dessert and it was a huge hit. The fruit cuts through all that rich chocolate and it is lovely served with some extra passion fruit coulis. I have given the choice of two chocolate glazes and both are lovely. You need to allow plenty of time as the cake needs time to freeze.
Chocolate & Passion Fruit Torte
For the Chocolate Sponges
100g ground almonds
100g icing sugar
3 medium eggs
5 medium egg whites
65 g caster sugar
70g plain flour
30g cocoa powder
20g butter, melted
For the Passion Fruit Cream
125g passion fruit puree
45g caster sugar
1 egg white
75g unsalted butter, cubed
1½ sheets of leaf gelatine, soaked
For the Chocolate Mousse
120ml whole milk
30ml double cream
1 egg yolk
25g caster sugar
2 sheets of leaf gelatine, soaked
180g dark chocolate, chopped (min 70% cocoa)
340ml double cream
Dark chocolate glaze (choose from basics)
Passion Fruit coulis (homemade or shop bought)
Preheat the oven to 190C/170C fan. Grease, and base line two 23cm cake tins with baking parchment. You will also need a 23cm and a 20cm spring form lined with baking parchment.
For the chocolate sponges, in a large bowl beat together the almonds, icing sugar and whole eggs until thick and creamy. In a separate bowl, beat the egg whites with the caster sugar until stiff peaks form. Fold a third of the egg whites into the egg yolk mixture to loosen it, then gently fold in the remaining egg whites.
Sift together the flour and cocoa powder and carefully fold into the egg mixture. Finally gently stir in the cooled melted butter. Divide the mixture between the cake tins and bake in the preheated oven for 10-12 minutes or until firm to the touch. Leave to cool on a cooling rack.
Cut one of the chocolate sponges to fit and place into the 20cm spring form. Set aside.
For the passion fruit cream, in a saucepan bring the passion fruit puree to a simmer. In a bowl, stir together the egg white, egg and caster sugar. Pout the hot puree over the eggs and stir to combine. Return the mixture to the saucepan and, under a medium heat, stir constantly until the mixture thickens and start to simmer. Remove from the heat and continue stirring for 30 seconds. Place the butter and squeezed out gelatine into a heatproof bowl and pour the hot mixture over. Leave to stand for a minute before stirring everything together until smooth and combined. Pour the mixture over the sponge base and place in the freezer for at least 3 hours.
For the chocolate mousse, put the chocolate into a bowl and set aside. Place the milk and 30ml of cream into a saucepan and bring to a boil. In a bowl, mix together the egg yolk and sugar and pour over the hot milk, stirring constantly. Pour the mixture back into the saucepan. Stirring constantly and with medium heat, bring the mixture to a gentle simmer. Immediately take the mixture of the heat and stir in the squeezed out gelatine then pour the mixture over the chocolate. Leave to stand for a minute, than stir until melted and smooth. The chocolate mixture should have a temperature of around 40C. Beat the cream in a bowl until thick and creamy, then fold into the chocolate.
Place the remaining sponge into the larger spring form and spoon over a third of the chocolate mousse. Remove the frozen chocolate and passion fruit cake and with the chocolate sponge facing up, place into the centre on top of the mousse.
Spoon the remaining mousse around and on top of the centre sponge, ensuring that the mousse has filled the gaps around the sides. Smooth out the top with a pallet knife and place back in the freezer for at least 4 hours.
Remove the cake from the freezer and warm the spring form ring with a cook’s blowtorch to release the cake. Pour the glaze over the frozen cake.
Let the cake defrost for 2 hours before serving.