Chocolate Danube wave with apricot-passion fruit mirror

Name: Chocolate Danube wave with apricot-passion fruit mirror
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 150 g Dark chocolate; 1 Organic Lime; 75 g soft butter; 100 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Eggs (size M); 75 g Flour; 25 g + 1 tablespoon cornflour; 1 TEASPOON Baking Powder; 50 ml Milk; 1 can(s) (425 ml) Apricots; 125 ml Passion fruit juice; 200 g Double cream cream cheese; 25 g Icing sugar; 150 g Whipped cream; 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

150 g Dark chocolate
1 Organic Lime
75 g soft butter
100 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Eggs (size M)
75 g Flour
25 g + 1 tablespoon cornflour
1 TEASPOON Baking Powder
50 ml Milk
1 can(s) (425 ml) Apricots
125 ml Passion fruit juice
200 g Double cream cream cheese
25 g Icing sugar
150 g Whipped cream
7-10 Tbsp Cocoa
7-10 Tbsp Fat and flour

Directions

1
Chop 75 g of chocolate and melt over a warm water bath. Wash lime, grate dry and grate peel. Use the rest of the lime for other purposes. Cream butter, 75 g sugar, salt and vanillin sugar with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour, 25 g starch and baking powder and stir in alternately with the milk.
3
Halve the dough, mix one half with liquid chocolate, the other half with lime zest. Pour the chocolate dough into a greased, floured box form (11 x 29 cm, 1.5 litres).
4
Spread light-coloured dough on top and swirl with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool down.
5
Pour the apricots into a sieve, drain well and cut into small pieces. Bring passion fruit juice to the boil with 25 g sugar. Mix 1 tbsp. starch with 3 tbsp. water until smooth, stir into the passion fruit juice. Let simmer for 1 minute, stir in apricot pieces and fill into a bowl, let cool.
6
Carefully turn the cake out of the mould, turn it over again and spread the still warm compote on the surface. Chill the cake for about 1 hour. Chop 75 g chocolate and melt over a warm water bath.
7
Mix cream cheese and icing sugar with the whisk of the hand mixer for about 5 minutes until creamy. Whip the cream until stiff. Stir the chocolate into the cream cheese, carefully fold in the cream. Spread the chocolate cream on the compote.
8
Dust with cocoa if necessary. Leave to cool for at least 1 hour.