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Triple passion chocolate cake recipe
Triple passion chocolate cake recipe from angiehoggett |
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Ingredients6 large eggs175g caster sugar 185g plain flour 15g cocoa powder Filling: 500g white chocolate (finely chopped) 400g whipping cream 60ml passion fruit juice To brush the cake: 1/2 tbsp passion fruit juice diluted in 4 tbsp water Ganache: 175g dark chocolate 130ml double cream Decoration: Chocolate curls Seasonal berries |
Handy HintMake sure to use good quality chocolate in this recipe it really makes a difference |
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Method1. Begin with the filling: In a saucepan place the cream and heat it until nearly boiling. Remove from the heat, add the chocolate and whisk to a smooth and silky finish. Add the juice, mix and place in the fridge for about 4 hours or until it sets.2. For the cake: preheat the oven to 200C/400F. Oil and line a cake tin (about 25cm or 10 inch). 3. In a heatproof bowl put the eggs and sugar. Using an electric whisk beat until it has tripled in volume and is pale and thick (the whisk should leave a trail in the mix). Sift in the cocoa powder and flour and fold into the mix. 4. Pour the mixture into the cake tin and bake in the centre of the oven for about 20 mins until the cake has risen and is springy to the touch. Let the cake cool in the tin and then turn out onto a wire rack. 5. After allowing the cake to cool split it horizontally into three and carefully separate (the top of the original cake will become the top of the finished cake). 6. Brush the bottom cake lightly with juice and then spread half of the filling evenly and top with the next layer. Repeat again and then add the top of the cake. 7. Make the Ganache: in a saucepan break up the chocolate and add the cream. Heat gently and stir until the chocolate has melted. Spoon the ganache onto the cake and using a palette knife spread over the entire cake and sides. 8. Decorate: sprinkle chocolate curls on the cake as desired and place some fresh seasonal berries in the middle to add colour. | |||||||||||||||||||
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