I was ill yesterday. So this cake was postponed. A friend coming from Japan/Macau was expecting a cake. Well, I couldn’t fulfill her wish.
The original attempt was to try out a new recipe of rich chocolate cake made with crème fraîche. But it’s changed to this sumptuous rich chocolate passion fruit cake as I tried out one a few days ago and hoped I could make one similar. Well, the texture is different. The piece I bought is a mousse cake. Mine is made of a chocolate sponge cake with a yummy chocolate coating. Ja ja, a dash for fresh passion fruit!
This is not from one recipe but a mix of different ones for the result I was looking for. The sponge cake is from Tony Wong. The passionfruit jelly from Coup Kitchen. The chocolate coating from a blogger with an addition of corn starch. Here is my creation! Yeah yeah!
Passion Fruit Jelly
120g passion fruit puree
1/2 tsp vanilla essence
120g apricot gel
Soak gelatin in cold water
Cook passion fruit puree and vanilla with slow heat. Remove from heat.
Add soften gelatin and mix. Blend in apricot gel.
Sieve the mixture. Refrigerate it for a few hours or overnight.
70g cake flour
15g cocoa powder
40g butter (melted)
Layer the passion fruit gel between the sponge cake.
50g cocoa powder
1/2 tsp corn starch
Cook the water and sugar until sugar has dissolved. Add soften gelatin, cream, cocoa powder. Mix well. Add the corn starch and blend until smooth.
Sieve the mixture. Let’s cool and refrigerate for 5 to 10 minutes.
Pour the mixture over the cake and keep it in the refrigerator for a few hours.