I like Yue’s cake. The presentation is nice and the taste good. Her chocolate passion fruit cake was decorated with white chocolate in a gorgeous way. I tried to make it but without the fancy part. Yes, with a twist. I added a layer of chocolate feuilletine. It adds a different texture, crunchy and a good contrast to the soft and creamy torte. And I used a different recipe for the cake, based on 3 instead of 4 eggs. I added a gelatin sheet to the chocolate mousse to make sure that it will set well and the result was good.
Actually I would like to have thicker passion fruit jelly topping. But the cake was so big. It can’t accommodate more. If I make it again, I would cut 20% of the chocolate mousse. Click here for the recipe.