Recipe?
Ok here we go. Sorry about the european measurements:
Chocolate cake
4 eggs
65 g sugar
50 g plain flour
20 g cocoa powder
30 g butter (melted)
35 g milk
Grease an 8" form. And turn oven to 180C.
Beat the egg yolks with 15 g of sugar until thick & pale, then fold in the melted butter. Mix in the flour and cocoa. Mix in the milk.
In another large bowl, whisk the egg white & sugar until stiff. Mix a spatula of whipped egg white with the chocolate batter. Pour the remaining whipped egg white & fold gently until smooth. Pour the batter into the form and bake for 20-30 mins in the oven.
Once baked, remove from the form to cool(~10 mins, might want to refrigerate it if it's still too hot to cut). Cut the cake in half to make two layers. Place one layer back in the 8" form.
Chocolate Mousse
200 g 70% dark chocolate
3½ dl whipping cream
2 tbsp sugar
Whisk whipping cream with sugar to soft peaks. Melt the chocolate over a hot-water bath. Fold in the melted chocolate in the cream until smooth.
Spread out evenly over the cake layer in the form, add the other cake layer on top and refrigerate to set. (~30 mins)
Passionfruit Mousse
The juice/pulp of 12 passionfruits (or 300g of fruit of choice)
140 g sugar
4 dl whipping cream
6 sheets of gelatin
Put the gelatin sheets in a small bowl of water. Whisk the whipping cream until soft and refrigerate to set. Mix the fruit with sugar in a large bowl. Remove the gelatin from the bowl and let it melt over a hot-water bath add in a few tbsp of water. Once melted mix it quickly with the fruitmass. Fold in a third of the whipped cream until smooth, then fold in the rest.
Spread out evenly over the top cake layer, but remember to leave room for a thin layer of jelly. There should be enough passion mousse left over for 2 single servings. Refrigerate to set for 2 hours.
Pineapple Jelly (double portion)
3 dl pineapple juice
Juice from ½ a lemon
~3 tbsp sugar
4 sheets of gelatin
Put the gelatin sheets in a small bowl of water. Heat up the pineapple and lemon juice in a small pot (may want to add some water if the juice is very puply). Taste with sugar. Add in the gelatin and stir until dissolved.
Let it cool down in the refregerator until it's at the temp. of your little finger.
Pour over the passionmousse. And save the left over jelly in a jar. Refregerate to set for 2 hours or overnight.
Chocolate decors (make at least 30 mins before serving the cake)
200 g chocolate of choice
Melt the chocolate in a hot-water bath. With the tip of a palette knife dip into the chocolate and spread out on parchment paper(or any other suitable paper) in a straight line.
Repeat until you have the desired amount of decors (depending on sizes you will want somewhere around 10-15)
Detail of the composition:
Pineapple Jelly
Passionfruit Mousse
Cake layer
Choco Mousse
Cake layer
