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Chocolate Passion Fruit Entremet Cake

A delightful dessert combining rich dark chocolate and tangy passion fruit, perfect for impressing your guests with its luxurious flavors and stunning presentation.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 200 g dark chocolate Use high-quality chocolate with at least 70% cocoa for rich flavor.
  • 300 ml heavy cream Chill the bowl and beaters before whipping for best results.
  • 4 pieces eggs Separate the yolks and whites.
  • 50 g sugar Use for whipping with egg yolks.
  • 50 g flour Sift before adding to the mixture.
  • 1 teaspoon vanilla extract For added flavor.
  • Butter for greasing Grease the pan to prevent sticking.
For the passion fruit layer
  • 150 ml passion fruit puree Fresh or store-bought, ensure quality for best taste.
  • 1 teaspoon sugar Adjust sweetness to taste.

Method
 

Preparation
  1. Grease an 8-inch cake pan with butter and optionally line the bottom with parchment paper.
  2. Melt dark chocolate in a heatproof bowl over a double boiler, stirring until smooth, then let it cool slightly.
  3. Whip heavy cream in a mixing bowl to soft peaks, being careful not to over-whip.
  4. In another bowl, whisk egg yolks with sugar until pale and fluffy.
  5. Fold the melted chocolate gently into the egg yolk mixture.
  6. Gently fold in the whipped cream until just combined, then sift in the flour and fold again without overmixing.
Baking
  1. Pour batter into the prepared pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool completely.
Assembly
  1. While the cake cools, mix passion fruit puree with sugar and set aside.
  2. Once cooled, slice the cake into layers. Alternate layers of chocolate and passion fruit puree, gently pressing them together.
  3. Chill the assembled cake in the refrigerator for at least 2 hours to set.
Serving
  1. Garnish with extra whipped cream or fresh fruit before slicing and serving.

Notes

Keep the cake refrigerated in an airtight container for up to 3 days, or freeze for up to 1 month. Allow to come to room temperature before serving.