Chocolate Passion Fruit Cake

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Passion fruit puree

• Refrigerated

  • 8 Egg, whole
  • 3 Egg yolks

• Baking & Spices

  • 6 oz Bittersweet chocolate
  • 1 tbsp Cocoa powder, Dutch-process
  • 2 tbsp Cornstarch
  • 1 Dutch processed cocoa, powder
  • 1 1/3 cup Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 1/2 cup Heavy cream

Found on abeautifulplate.com

Ingredients

• 3/4 cup passion fruit puree
• 2/3 cup granulated sugar
• 3 egg yolks
• 2 whole eggs
• 2 tablespoons cornstarch
• 1 stick unsalted, cold butter, cut into small cubes
• 6 ounces bittersweet chocolate, roughly chopped
• 6 whole eggs, separated and at room temperature
• 2/3 cup granulated sugar, seperated
• 1/4 teaspoon salt
• 1 tablespoon Dutch process cocoa powder
• 1/2 cup chilled heavy cream
• dutch processed cocoa powder (as needed)
• powdered sugar (as needed)

Directions

• Prepare Curd: Combine the passion fruit puree, egg yolks, whole eggs, sugar, and cornstarch in a medium sized saucepan. Mix well with a whisk. Turn over medium-low heat and whisk continuously until it begins to thicken and slowly comes to a boil. Cook for an additional minute or two or until cornstarch is cooked completely. Remove from the heat and slowly add the butter in several additions, whisking as you go until it has been incorporated completely and the curd is shiny and smooth. Strain curd through a fine-meshed sieve into a small butter, cover surface with plastic wrap, and allow to chill in the fridge. Can be made up to a day or two ahead of time. Make Cake: Preheat oven to 350 degrees Fahrenheit. Grease and line a 10 x 15 inch baking sheet (jelly-roll size) lengthwise with parchment paper, allowing it to overhang the shorter edges by 1-2 inches. Place chocolate in a heat-proof bowl and microwave at 20-second increments, stirring with a spatula each time, until chocolate is melted and smooth. Allow to cook on rack until barely lukewarm. Meanwhile, combine egg yolks and 1/3 cup granulated sugar in bowl of stand mixer. Using whisk attachment, mix over medium-high speed for five minutes or until it ribbons and is thick and pale in color. Place in separate bowl and gently fold in melted chocolate. Set aside. In a very clean stand mixer bowl, add egg whites. Turn over low speed using whisk attachment and allow to beat until foamy. Turn up speed slowly and continue to beat until egg whites hold soft peaks. Continue to beat and slowly add remaining granulated sugar and beat just until egg whites hold stiff peaks. Fold a third of the egg whites into the chocolate mixture to lighten. Add remaining egg whites in two additions, folding gently until just incorporated. Add batter to baking sheet and spread evenly with a large offset spatula. Bake in the middle of the oven for 15-18 minutes or until cake is dry to touch. Remove and place baking sheet on cooling rack. Cover with a two layers of damp paper towels and allow to cool for five minutes. Remove towels and allow cake to cool completely. Loosen edges with knife. Sift cocoa powder evenly over the top of the cake. Invert onto a layer of wax paper--gently peeling off the first wax paper layer. Assemble Cake: Beat cream until holds soft peaks. Fold in a 1/4 cup of passion fruit curd. Spread a layer of passion fruit curd evenly over the cake. Top with the whipped cream mixture and spread evenly with an offset spatula--leaving a half-inch border along the edges. Using the wax paper as an aid, roll up the cake from short end to short end. (It will most likely crack lightly, but keep going). Carefully transfer the cake to a platter and place seam side down. Top with a dusting of cocoa powder and powdered sugar. Best served immediately or within an hour or two of making.
• Combine the passion fruit puree, egg yolks, whole eggs, sugar, and cornstarch in a medium sized saucepan.
• Mix well with a whisk.
• Turn over medium-low heat and whisk continuously until it begins to thicken and slowly comes to a boil. Cook for an additional minute or two or until cornstarch is cooked completely.
• Remove from the heat and slowly add the butter in several additions, whisking as you go until it has been incorporated completely and the curd is shiny and smooth.
• Strain curd through a fine-meshed sieve into a small butter, cover surface with plastic wrap, and allow to chill in the fridge.
• Can be made up to a day or two ahead of time.
• Preheat oven to 350 degrees Fahrenheit. Grease and line a 10 x 15 inch baking sheet (jelly-roll size) lengthwise with parchment paper, allowing it to overhang the shorter edges by 1-2 inches.
• Place chocolate in a heat-proof bowl and microwave at 20-second increments, stirring with a spatula each time, until chocolate is melted and smooth. Allow to cook on rack until barely lukewarm.
• Meanwhile, combine egg yolks and 1/3 cup granulated sugar in bowl of stand mixer. Using whisk attachment, mix over medium-high speed for five minutes or until it ribbons and is thick and pale in color.
• Place in separate bowl and gently fold in melted chocolate. Set aside.
• In a very clean stand mixer bowl, add egg whites. Turn over low speed using whisk attachment and allow to beat until foamy. Turn up speed slowly and continue to beat until egg whites hold soft peaks.
• Continue to beat and slowly add remaining granulated sugar and beat just until egg whites hold stiff peaks.
• Fold a third of the egg whites into the chocolate mixture to lighten. Add remaining egg whites in two additions, folding gently until just incorporated.
• Add batter to baking sheet and spread evenly with a large offset spatula. Bake in the middle of the oven for 15-18 minutes or until cake is dry to touch. Remove and place baking sheet on cooling rack. Cover with a two layers of damp paper towels and allow to cool for five minutes.
• Remove towels and allow cake to cool completely. Loosen edges with knife.
• Sift cocoa powder evenly over the top of the cake. Invert onto a layer of wax paper--gently peeling off the first wax paper layer.
• Beat cream until holds soft peaks. Fold in a 1/4 cup of passion fruit curd.
• Spread a layer of passion fruit curd evenly over the cake. Top with the whipped cream mixture and spread evenly with an offset spatula--leaving a half-inch border along the edges.
• Using the wax paper as an aid, roll up the cake from short end to short end. (It will most likely crack lightly, but keep going). Carefully transfer the cake to a platter and place seam side down. Top with a dusting of cocoa powder and powdered sugar.
• Best served immediately or within an hour or two of making.