Passion Fruit Chocolate Mousse Cake

For the passion fruit chocolate mousse cake, first prepare the cake base. Separate the eggs and beat the egg whites and granulated sugar until stiff. Cream butter, powdered sugar and yolks, add chocolate and then fold in flour, baking powder and snow.

Pour the mixture into a greased and floured cake tin (28 cm Ø) and bake at 170 °C for about 50 minutes. Allow to cool and cut through once. For the chocolate mousse, beat eggs, egg yolks, granulated sugar and 1 pkg. vanilla sugar over steam, first warm, then cold, until the mixture has a creamy consistency.

Warm soaked gelatine in Amaretto, dissolve and stir in. Add melted chocolate and fold in semi-solid whipped cream. Spread on the cake base and place the lid on top.

For the passion fruit mousse, bring passion fruit pulp and sugar to the boil, mix cornstarch with a little water, add to the passion fruit pulp, simmer briefly and allow to cool. Soak gelatine, squeeze out, dissolve in warmed Cointreau and empty into the fruit pulp.

Whip the cream until semi-solid and fold in. Spread the fruit mousse on the cake and leave in the refrigerator for a few hours. For the passion fruit jelly, heat 100 g fruit pulp and apricot jam with the sugar. Add the remaining pulp. Soak the gelatine, squeeze out and dissolve in it and finish the passion fruit chocolate mousse cake with it.

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