Choco-passion
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 7-10 Tbsp Preparation : 45 mn - Cooking : 20 mn - Rest : 12 h
- 16 fruits de la passion
- 175 g almond powder
- 140 g de sucre glace
- 25 g de farine
- 200 g egg white (approx. 5 whites)
- 50 g de sucre en poudre
- 7-10 Tbsp 3 tablespoons chopped hazelnuts
- 100 g of dark chocolate pastry
- 35 cl whole liquid cream (very cold)
- 2 (4 g) gelatin leaves
- 7-10 Tbsp 3 tablespoons apricot jelly
Directions
- 1
1 In a bowl, mix 130 g icing sugar with the flour and almond powder. Beat the egg whites until stiff, not too firm, with the caster sugar. Gently fold them into the almond mixture.
- 2
2 Preheat the oven to 180 °C (th 6). Cover a baking sheet with baking paper, form 2 discs of dough (or rectangles) 20 cm in diameter and 7 mm thick. Sprinkle with icing sugar, sprinkle with hazelnuts. Put in the oven for 20 minutes.
- 3
3 Break the chocolate into pieces and melt them in a pan in a bain-marie. Leave to cool. Whip 25 cl of liquid cream into whipped cream, add the chocolate.
- 4
4 Rehydrate the gelatine in a bowl of cold water. Remove the pulp of 15 passion fruits and sieve it. Cool it in a saucepan and add the drained gelatine. Leave to cool. Whip the remaining cream into whipped cream, add it to the pan and stir.
- 5
5 On a disc of dough, spread the chocolate mousse. Place the second disc on top and cover it with passion fruit mousse. Smooth. Melt the apricot jelly with the pulp of the last passion fruit, coat the top of the cake with it. Cover and set aside in a cool place for 12 hours.
- 6
- For a more beautiful effect, mount the cake in a pastry circle.
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