Hello my friends,
Have you already combined passion fruit and chocolate in one of your desserts? It’s amazing… That was the idea that lead to today’s recipe.
Shall I introduce my passion fruit and milk chocolate cake!
Let’s see the recipe, Chef!
Passion Fruit and Milk Chocolate Cake
- Milk chocolate ganache
- 325 g cream (30% fat)
- 150 g milk chocolate
- 1 tsp honey
- Passion fruit curd
- 160 g passion fruit pulp
- 45 g butter
- 2 eggs
- 70 g sugar
- 2 g gelatine sheets
- 90 g liquid cream (30% fat)
- Genoise pastry
- 2 large eggs
- 67 g sugar
- 20 g corn starch
- 50 g flour
- 1 tsp unsweetened cocoa powder
Milk chocolate ganache
Pour 100 g of cream in a saucepan. Add the honey.
Heat to a boil. Stop heating immediately.
Melt the chocolate with a double boiler. Pour the hot cream in 3 times until homogeneous.
Add the remaining cream, combine.
Place a clingfilm directly on the ganache and set aside in your fridge for 4 hours.
Passion fruit curd
Soak the gelatine into cold water.
Pour the passion fruit pulp, sugar and butter in your sauce pan. Cook 3-4 minutes at medium heat and whip gently.
Add the 2 beaten eggs and cook at higher heat and whip more vigorously for 2-3 minutes. Your passion fruit curd should get thicker.
Remove from the heat once your whisk makes furrows.
Pour the curd through a strainer to remove the solid parts.
Add the drained gelatine and combine.
Let the passion fruit curd cool down in your fridge for 2 hours with a cling film on top.
Preheat your oven at 190 C / 375 F degrees.
Whisk the eggs and sugar in your large bowl.
Place it over a sauce pan with boiling water (double boiler) and whisk with your electrical whisk until you get a white mixture and a 50 C / 120 F degrees temperature. (the mixture should triple in volume)
Remove from the double boiler and keep on whisking until the temperature goes down to 25-30 C / 85 F degrees (you should be able to touch the bowl without heat sensation).
Add the flour and corn starch in 2 times, mix gently with a spatula.
Pour into your buttered and floured mold.
Cook for 15 minutes.
Let cool down on a cooling rack.
Whisk the 90 g cream into a firm chantilly cream.
Whip the passion fruit curd until smooth and add gently the chantilly cream with a spatula.
Pipe the passion fruit curd on your genoise pastry.
Whisk the milk chocolate ganache for a few minutes until firm and compact.
Pipe the milk chocolate ganache using 2 different nozzles.
Set aside in your fridge for 2 hours.