Passion Fruit And Chocolate Sorbet Cake Food

CHOCOLATE AND PASSIONFRUIT LAYER CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
• Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
• Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
• Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
• To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.

CHOCOLATE AND PASSION FRUIT LAYER CAKE

Steps:

• To make the passion fruit curd, put the passion fruit purée into a pan and bring to a simmer. Meanwhile, whisk the egg, yolks, sugar and cornflour until smooth and pale. Pour the passion fruit purée over the egg mix, whisking to combine. Scrape the curd mixture back into the pan and cook, whisking constantly, until the mixture bubbles and thickens. Scrape the curd into a bowl and press a sheet of clingfilm onto the surface (this will prevent a skin forming). Chill until needed.
• Heat the oven to 180C/fan 160C/gas 4 and lightly butter a deep 20cm round cake tin, lining the base with baking paper.
• For the chocolate cake, put the butter and sugars into a large bowl and beat using an electric mixer until light and fluffy. Add the eggs one at a time, beating the first until fully combined before adding the second.
• In a separate bowl, mix the flour, cocoa powder, baking powder and sea salt. In a jug, combine the coffee and milk. Mix the flour mixture into the butter mixture 1 /3 at a time, alternating with the milky coffee, until fully combined. Scrape into the prepared tin and bake for 35-40 minutes or until the cake springs back when pressed. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
• As the cake cools, make the passion fruit syrup by putting the purée and sugar into a small pan with 50ml of water. Simmer and stir until the sugar has dissolved.
• To make the ganache, put the dark and milk chocolate and butter into a bowl. Put the cream into a pan and bring to a simmer, then pour over the chocolate and allow to sit for a few minutes before stirring until smooth. Put aside until thickened and spreadable.
• When ready to assemble, use a large serrated knife to carefully slice the cake into three equal layers (use a ruler to mark up the layers before cutting). Put the bottom layer of cake onto a piece of baking paper and brush the cut side liberally with syrup. Then spread over 1 /2 of the curd and a 1 /3 of the ganache. Repeat with the second layer. Sandwich the two layers together. For the final layer, brush the cut side with the remaining syrup and place syrup-side down on top. Spread the remaining ganache over the top and sides of the cake. Put the cake into the freezer for 1 hour.
• For the glaze, put the chocolate in a bowl. Heat the cream and golden syrup in a small pan until simmering. Pour over the chocolate and mix until smooth and combined. Put aside for 10 minutes or until it has slightly thickened.
• Remove the cake from the freezer and put onto a wire rack. Pour the glaze over the cake, allowing it to drip down the sides until it covers the entire cake. Allow the glaze to set for a few minutes before using a couple of spatulas to lift from the wire rack onto a cake stand or plate. Allow the cake to come to room temperature before serving. This cake will keep in the fridge for 4 days.

DARK CHOCOLATE, COCONUT & PASSION FRUIT MOUSSE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the mousse, put the gelatine leaves in a bowl of cold water, one at a time, so they don't stick together. Set aside for 5 mins to soften. Scoop the pulp and seeds from the passion fruit into a sieve suspended over a bowl, and push through the juice - you should have about 100ml. Put 1 tbsp of the seeds in a small bowl and set aside. Save 2 small empty passion fruit halves and discard the rest.
• Pour the coconut cream, passion fruit juice and sugar into a saucepan and bring to a gentle simmer. Remove from the heat and stir in the coconut rum liqueur. Add the gelatine to the hot liquid, a leaf at a time, squeezing out the water before you add them. Stir until the gelatine has dissolved. Fill each reserved passion fruit half with some of the mixture, place in a small dish and chill until needed. Leave the remaining mixture to cool to room temperature. Pour the double cream into a large bowl and whip until it's holding its shape. Add half the passion fruit mixture, fold together, then add the remaining mixture and fold through again.
• Line a deep 20cm cake tin with a double layer of cling film. Slice each sponge in half through the middle and drizzle each layer with 1 tbsp coconut rum liqueur. Place one of the layers into the tin, flat-side down, and spread with a third of the passion fruit mousse - don't worry if a little trickles down the sides. Layer the remaining sponges and mousse on top, finishing with a layer of cake. Cover the top of the cake with cling film and chill for at least 4 hrs, or preferably overnight.
• When the cake has chilled and the mousse is set, turn out onto a cake stand, so the base now becomes the top, and remove the cling film. Using a palette knife, scrape any passion fruit mousse off the edges of the cake, to give it a smooth surface. Place the cake back in the fridge while you prepare the ganache.
• Put the chocolate and cream in a pan and gently heat, stirring now and then, to make a runny chocolate sauce. Leave to firm up at room temperature until it reaches a spreadable consistency.
• Remove the cake from the fridge. Spread the ganache over the top and sides of the cake with a palette knife until completely covered. Decorate with a ring of toasted coconut shavings, if you like. Remove the filled passion fruit shells from the fridge and place these on top too, topped with the reserved passion fruit seeds. Chill until ready to serve, but bring out of the fridge 1 hr before slicing (don't forget to serve the passion fruit jellies to your favourite guests too). Leftovers will keep in the fridge for 2 days.

CHOCOLATE SORBET

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.

CHOCOLATE LAYER CAKE WITH PASSION FRUIT ICING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm springform cake tin with baking parchment. Beat the butter and caster sugar together until pale, light and fluffy - this is easiest using a freestanding machine or an electric hand-held mixer. Gradually add the egg, a little at a time, beating well between each addition.
• Sift both flours, the bicarbonate of soda and the cocoa into a bowl. Add half the sifted dry ingredients to the egg mixture and fold in using a large metal spoon. In another bowl, mix the soured cream and cream cheese together until smooth. Add half to the cake batter and fold in. Repeat this process with the remaining flour and soured cream, and mix until smooth. Pour into the cake tin. Bake on the middle shelf for 1 hr or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 mins before turning out onto a wire rack and removing the baking parchment.
• Meanwhile, make the icing. Using an electric mixer, beat the butter until pale and softly whipped. Add the icing sugar and whisk until smooth, then add the cream cheese and whisk again. Sieve the juice from the passion fruits, reserving the pulp and seeds. Add the juice to the icing.
• To assemble, split the cake into 3 even layers and place the bottom layer on a cake stand or plate. Spread one-third of the icing over the bottom layer, swirling out to the edges. Repeat with the remaining 2 layers of cake and icing, finishing with a layer of icing. Top with the passion fruit pulp and seeds. Serve straight away. Will keep for 3 days, chilled - but bring back to room temperature before serving.

DARK CHOCOLATE & PASSION FRUIT TART

Steps:

• Sift the flour, icing sugar, cocoa and ½ tsp salt into a bowl. Rub the butter in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks along with 2 tbsp ice-cold water, and continue to mix with your hands until a soft dough forms. Alternatively, pulse the ingredients together in a food processor. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Line the base of a 23cm loose-bottomed tart tin with baking parchment. Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line the tart tin, pressing it up the side and leaving some overhanging. Cover and chill for another 1 hr.
• Heat the oven to 190C/170C fan/gas 5. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins. Remove the beans and parchment and bake for 20 mins more until crisp. Leave to cool completely, then use a sharp knife to trim the excess pastry.
• To make the curd, put the passion fruit pulp in a food processor and blitz to separate the seeds and flesh. Push through a sieve over a medium saucepan, then discard the seeds. Tip in the remaining ingredients and set the pan over a low heat. Whisk until the butter has melted, then, using a wooden spoon, stir until the curd has thickened, about 10 mins. (Don't turn up the heat to speed up the process, as the eggs will curdle.) Stir well, especially at the edge, as this is where the curd can catch. Sieve into a bowl, leave to cool, then spoon into the case. Chill the filled tart for 30 mins.
• To make the ganache, melt the chocolate, cream, sugar and a pinch of sea salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, stirring until glossy and thick. Remove from the heat, leave to cool for 15 mins, then pour over the curd layer. Scatter over the cocoa nibs, if using, then chill for at least 4 hrs, or overnight. Dust with cocoa, then slice and serve with crème fraîche.