Happy birthday to my father, 24 November! It was celebrated with this new creation: passion fruit, chocolate sponge cake with feuilletine, mousse, ganache, and experimented marbled chocolate decoration. The passion fruit offsets the richness of the cake. Wanna eat?
This creation is a combination of a recipe from Esmeralda and the coffee crunch cake from Coup Kitchen. I took the passion fruit cremeux and chocolate mousse from Esmeralda. Her joconde could take much time. For convenience, I baked a chocolate sponge and took leftover ganache from the freezer. 40g feuilletine added to Nutella and melted chocolate and laid on the sponge cake. One layer of the cake is good enough. Two will be a bit too much. Esmerald’s chocolate mousse needs to be frozen. To fit a 20cm cake, I measured 2/3 of her recipe plus increasing the gelatin to 5g.
Passion Fruit Cremeux
90g caster sugar
75g passionfruit juice
15g lemon juice
100g butter, room temperature
Combine caster sugar, passion fruit juice, lemon juice and eggs in a bowl.
Place the bowl over a saucepan of simmering water, a bain maire, and whisk until a creamy and mixture reaches a temperature of 85°C. Allow the cream to cool until 50-55°C.
Add the butter to the passion fruit cream and stir until incorporated.
Mix with a hand mixer for a couple of minutes until the lemon cream has a smooth and creamy texture.
Pour into a 20cm cake pan to set in the fridge
5g gelatin (4g)
Bloom the gelatin leaves in cold water for a minimum of 5 minutes.
Melt the chocolate over a bain marie. Remove from heat and set aside.
Bring the milk to a boil and remove from heat.
Add the bloomed gelatin and stir until incorporated.
Pour one third of the milk into the melted chocolate and whisk quickly to combine.
Repeat a second and a third time with remaining milk. When all the milk is incorporated the chocolate mixture should have a shiny and smooth texture.
Whisk the cream very lightly until soft peaks. It is very important not to over whisk the cream. Rather under then over whisked.
Allow the chocolate mixture cool to just below 50°C. Then carefully fold in the whipped cream.
I followed this video for the marbled chocolate plates. Mine was cooled in the fridge which made it fragile when cut. And I did not have the professional cutter. One need 90g each of white and dark chocolate for a 20cm*20cm square.