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Passion Fruit and Chocolate Mousse Cake: A Symphony of Sweet and Tangy

If you’re looking for a dessert that’s both indulgent and refreshing, the Passion Fruit and Chocolate Mousse Cake is your perfect match. Combining the rich, velvety chocolate with the bright, tropical tang of passion fruit, this cake is a celebration of flavor and texture. Creamy layers of mousse, a delicate sponge, and a glossy passion fruit glaze make this dessert a showstopper for any occasion. Here’s how to make it step by step.

Ingredients

For the Chocolate Sponge:

• 100g all-purpose flour
• 30g cocoa powder
• 120g granulated sugar
• 4 large eggs
• 50g unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

For the Chocolate Mousse:

• 200g dark chocolate (70% cocoa)
• 300ml heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract

For the Passion Fruit Mousse:

• 200ml passion fruit puree (fresh or frozen)
• 200ml heavy cream
• 50g sugar
• 5g gelatin powder (or 2 sheets gelatin)
• 2 tbsp water

For the Passion Fruit Glaze:

• 100ml passion fruit puree
• 50g sugar
• 1 tsp cornstarch (optional, for thicker consistency)

Method

Step 1: Make the Chocolate Sponge

1. Preheat your oven to 180°C (350°F).
2. Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
3. In a separate large bowl, whisk the eggs and sugar until the mixture becomes pale and fluffy.
4. Gently fold the dry ingredients into the egg mixture.
5. Add the melted butter and vanilla extract, folding carefully to retain the airiness.
6. Pour the batter into a lined 8-inch (20 cm) springform pan.
7. Bake for 20–25 minutes or until a toothpick comes out clean.
8. Allow the sponge to cool completely before layering.

Step 2: Prepare the Chocolate Mousse

1. Chop the dark chocolate into small pieces and melt it gently using a double boiler or in short bursts in the microwave.
2. Whip the heavy cream with sugar and vanilla until soft peaks form.
3. Fold the melted chocolate into the whipped cream gently until smooth and uniform.
4. Chill the mousse in the refrigerator for at least 30 minutes to firm up slightly.

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