Experience the luxurious blend of rich chocolate and the vibrant zest of passion fruit in this elegant dessert. Layers of moist chocolate cake are filled with a luscious passion fruit ganache, then enrobed in a crisp chocolate glaze, and topped with crunchy hazelnut pieces. This indulgent cake is a delightful treat for any sweet tooth, combining sophisticated flavors with a satisfying texture.
Why You'll Love This: This recipe brings together the best of both worlds: the deep, comforting flavors of chocolate and the bright, tangy notes of passion fruit. Each bite is a harmony of soft, creamy, and crunchy textures that will leave you craving more. The silky ganache filling and the crunchy glaze create a perfect balance, making this dessert irresistible.
Perfect Occasion: This decadent cake is ideal for special celebrations, such as birthdays, anniversaries, or festive gatherings. Its elegant presentation and rich flavors make it a show-stopping dessert that will impress your guests. Whether you’re looking to treat yourself or wow a crowd, this cake is the perfect choice.
Decoration Tips: To elevate the presentation, consider garnishing the cake with fresh passion fruit slices or edible flowers. A dusting of powdered sugar or cocoa powder can add a touch of sophistication. For an extra layer of texture and visual appeal, sprinkle some finely chopped nuts or chocolate shavings on top.
Ingredients:
For the Cake:
- 80 grams softened butter
- 70 grams powdered sugar
- 60 grams egg yolks (from about 3 eggs)
- 90 grams melted chocolate (use your preferred dark chocolate)
- 70 grams white sugar
- 118 grams egg whites (from about 4 eggs)
- 80 grams all-purpose flour
- 20 grams cocoa powder
- 3 grams baking powder
For the Passion Fruit Ganache:
- 200 grams passion fruit couverture or passion fruit flavored chocolate
- 104 grams heavy cream (preferably 35-38% fat)
- 16 grams honey
- 304 grams cold heavy cream (preferably 35-38% fat)
For the Crunchy Glaze:
- 300 grams milk chocolate
- 60 grams coconut oil
- 90 grams hazelnut crunch
Instructions:
- Ganache:
- Melt the passion fruit chocolate in the microwave in 30-second intervals, stirring each time.
- Heat 104 grams of heavy cream with the honey until warm.
- Gradually add the warm cream mixture to the melted chocolate in three parts, stirring until smooth.
- Add the 304 grams of cold heavy cream to the mixture and stir well.
- Cover the ganache with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Refrigerate overnight.
- The next day, whip the ganache until light and fluffy.
- Cake:
- In a bowl, cream the softened butter with the powdered sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition.
- Stir in the melted chocolate until well combined.
- In a separate bowl, beat the egg whites until they begin to foam. Gradually add the white sugar and continue to beat until soft peaks form.
- Fold a quarter of the beaten egg whites into the chocolate mixture to lighten it.
- Sift the flour, cocoa powder, and baking powder together, then fold into the chocolate mixture.
- Gently fold in the remaining egg whites until just combined.
- Pour the batter into a greased mold with 8 cavities, each measuring approximately 6x4 cm.
- Preheat the oven to 350°F (175°C) and bake for about 21 minutes. Remove from the oven and let cool.
- Once cooled, cut each cake into two layers. Fill and cover with the whipped passion fruit ganache. Freeze for 2 hours.
- Glaze:
- Melt the milk chocolate and coconut oil in the microwave in 30-second intervals until smooth.
- Let the mixture cool to 98-104°F (37-40°C) before adding the hazelnut crunch. Stir well.
- Dip each frozen cake into the glaze, ensuring it is fully coated.
- Decorate with additional ganache and chocolate shavings or curls.
Enjoy!