Spring is just around the corner. What a better way to meet it than with a luscious entremet. The cake itself looks stunning and is such showstopper. Chef Hana adapted the recipe from her ever so popular Chocolate Raspberry Bavarois, but the bottom layer is a sponge cake rather than a raw base crust.
The chocolate mousse layer is a simple combination of chocolate, oat cream and agar. And the passion fruit layer is a combination of fresh passion fruit, oat cream and agar. H