Ingredients

For the Cake

2 large eggs
70 grams (1/3 cup) coconut sugar
60 grams (1/2 cup) all-purpose flour
10 grams (2 teaspoons) cornstarch
1 teaspoon baking powder
20 grams (1/4 cup) unsweetened cocoa powder
50 grams (1/4 cup) vegetable oil
40 grams (1/4 cup) boiling water
We recommend:

Instructions

Step 1

Preparing the Cake

Start by separating the egg yolks from the egg whites. In a mixing bowl, beat the egg whites with half of the coconut sugar until soft peaks form.

In another bowl, whisk the egg yolks with the remaining sugar until fluffy. Gradually add the vegetable oil, mixing well after each addition. Then, sift in the unsweetened cocoa powder and stir until smooth.

Finally, add the boiling water into the mixture and blend at low speed until fully combined. Sift the dry ingredients (all-purpose flour, cornstarch, and baking powder) into the batter and mix until just combined.

Carefully fold in the whipped egg whites in two stages, using a silicone spatula and gentle under-over movements. Pour the batter into a prepared baking dish.

Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 2

Making the Passion Fruit Confit

Soak the gelatin in cold water for about 5 minutes until it softens. In a saucepan, combine the passion fruit puree, sugar, and cornstarch. Stir well and cook over medium heat until the mixture begins to thicken slightly.

After removing it from the heat, squeeze out the excess water from the soaked gelatin and mix it into the warm passion fruit mixture until completely dissolved. Allow this to cool slightly.

Once cooled, spread the confit evenly over the top of the baked chocolate cake, and refrigerate for at least 2 hours to set.

Step 3

Preparing the Ganache

For the ganache, place the dark chocolate and heavy cream in a microwave-safe bowl. Heat the mixture in intervals, stirring after each interval, until the chocolate has melted completely and is smooth.

Once combined, pour the ganache over the set passion fruit confit layer on the cake. Smooth the surface with a spatula.

Chill in the refrigerator for at least one hour to let the ganache set properly before slicing and serving.

Servings

Want to elevate your Chocolate Delight? **Serve it with a dollop of whipped cream** or a scoop of vanilla ice cream for an extra layer of indulgence! 🍦 For a *more tropical flair*, garnish your plate with fresh slices of passion fruit or a sprinkle of cocoa powder 🥥.

If you love a crunch, consider adding some **toasted nuts or coconut flakes** alongside the cake. It adds a wonderful texture contrast that your guests will rave about! 🌰✨ Don’t forget to pair your dessert with a cup of rich coffee or herbal tea; it’s a classic combination that never disappoints.

Feeling creative? **Turn it into a layered cake!** Just prepare multiple layers of the sponge and alternate with thick layers of ganache and your passion fruit confit. This is sure to be a showstopper at any gathering! 🎉

Equipment

Mixing Bowls

Utilize medium-sized mixing bowls for combining your ingredients effectively. Opt for glass or stainless steel for easy cleaning.

We recommend:

Variations

Looking for alternatives? Try making a **gluten-free version** by substituting all-purpose flour with almond flour or a gluten-free baking blend. Ensure all other ingredients are certified gluten-free. 🌾

If you prefer a **vegan option**, use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) instead of regular eggs, and choose a plant-based milk or oil for the liquid components. You can also find vegan chocolate to replace the dark chocolate in the ganache. 🥑🍫

Faq

  • What should I do if my batter is too thick?

    If your batter seems too thick, you can add a tablespoon of warm water or plant-based milk to loosen it up for better consistency. Be careful not to add too much!

  • How do I know when my cake is baked?

  • Can I add other flavors to the cake?

    Absolutely! Feel free to experiment by adding a few drops of vanilla extract or orange zest for a delightful twist.

  • How do I prevent my cake from collapsing?

    To avoid a collapsing cake, ensure that you are whipping the egg whites to soft peaks and gently folding them into the batter. Also, avoid overmixing.

  • What if I don’t have gelatin for the confit?

    You can substitute gelatin with agar-agar for a vegan alternative. Follow the package instructions for ratios since they may differ.

  • How long can I keep the cake in the fridge?

    The cake can be stored in the fridge for up to 3 days. Just keep it covered to maintain its moisture!

Nutrition facts

Rich Chocolate Cake with Passion Fruit Confit
Recipe Yield:8 servings
Calories:Approximately 150 to 200 calories per serving.
Calories (Min - Max):150 - 200
Total Fat:10g
Saturated Fat:4g
Protein:3g
Total Carbohydrate:18g
Total Sugars:8g