Passion Fruit Chocolate Cake



Cake base

- Put all ingredients in a mixing machine 

- Mix for 1 minutes slow, then move to fast speed for 4 minutes 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-16 minutes

Passion Fruit Filling
- Put all the ingredients and boiling, then lower the heat in 20 minutes

Passion Fruit Apricot Filling

- Boil dried apricots, sugar, and water for 5 minutes, then puree 

- Add passion fruit filling to the mixture and continue to cook over low heat for approx 20 minutes

Apricot Passion Fruit Jam

- Heat the apricot passion fruit filling, add the soaked gelatine and stir well 

- Wait for the mixture to cool to 35°C, add wine and stir well 

- Put the apricot passion fruit jelly into 3 round molds with a diameter of 16cm, and let it freeze

Dark Chocolate Cream

- Beat yolks and sugar until light 

- Heat milk and whipping cream, add the yolk mixture and stir well, continue heating the mixture to 84°C 

- Turn off, add chocolate and stir until the temperature reduces 35-40°C 

- Add whipped cream and mix well 

- Heat soaked gelatine sheet and mix it into the mixture

Chocolate Glaze

- Cook water, sugar, glucose sugar to 103°C, add chocolate and cocoa butter and stir well 

- Add soaked gelatine to the mixture, followed by condensed milk - Finally, coated with Miroir, using a hand blender to blend until smooth

Shaping & Decoration

- Use an 18cm mold, put one by one: chocolate cream, passion fruit jelly, chocolate cream, cake, chocolate cream, cake - Freeze covered with glaze

Passion Fruit Chocolate Cake

- Weight of each cake: 1500 gram 

- Quantity: 3 pieces 

- Storage temperature: Refrigerator temperature (2-10°C) 

- Shelf life: 3 days