Passionfruit Chocolate Entremet
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. Hana added little turmeric into this layer to make the yellow colour even more vibrant. I The recipe is fairly simple and you can make it on the same day, although the flavors will develop even more if allowed to sit overnight. The chocolate and passion fruit complement each other so beautifully in all the ways, flavors, colors - together they create the loveliest 100% plant based, gluten, soy and nut free dessert. Ingredients: Chocolate cake layer: 35g sunflower seeds (1/4 cup), ground into flour consistency 70g brown rice flour (1/2 cup) 2tbsp tapioca flour 2tbsp cacao/cocoa powder 50g rapadura sugar (1/3 cup) ½tsp baking powder ½tsp bicarbonate of soda ¼tsp cinnamon pinch sea salt 2tbsp ground flaxseed + 6tbsp water 60ml olive oil (1/4 cup) 80ml plus more as needed plant milk (1/3 cup) 1tsp apple cider vinegar 1tsp vanilla extract Chocolate mousse layer: 150g dark vegan chocolate (5.3oz) I've used Amore di Mona chocolate 240ml oat cream (1 cup) 1tbsp agar flakes 1tbsp maple syrup Passion fruit mousse layer: 240ml passion fruit pulp including seeds from about 8 passion fruits (1 cup) 240ml oat cream (1 cup) 3tbsp agar flakes 2tbsp maple syrup a pinch of turmeric powder (optional) Topping: passion fruit chocolate shards Instructions: Chocolate cake layer: Preheat the oven to 180°C (350F) Grease and line 7" square cake tin with removable base. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken. In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency. Add little more milk as needed. Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down. Use the outside of 6" round cake tin with removable base as a guide to cut out 6" circle. It should fit tightly inside the tin.Place at the base and set aside. Chocolate mousse layer: Finely chop dark chocolate, place into a medium bowl and set aside. Pour oat cream and maple syrup into a small pot, stir in agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved. Stir in the chopped chocolate and mix until completely melted. Now carefully pour onto the base layer. Place into fridge for about half hour to set while you make the next layer. Passion fruit mousse layer: Cut and scoop out the pulp including the seeds from 8 passion fruits. You should have about 240ml (1 cup) Place it into medium pot, add oat cream, maple syrup and pinch of turmeric and stir in agar flakes. Bring to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved. Take off the heat and now press the mixture through a mesh sieve discarding the seeds. Leave to slightly cool down before carefully pouring on top of the chocolate mousse layer. Place back into fridge to set. Once set gently remove the cake from the cake tin and place onto a cake stand. Top with more passion fruit, chocolate shards and flowers. Store in fridge. Enjoy!
Notes: Hana baked the chocolate cake layer in a 7" square cake tin and then cut 6" circle to create the base for the cake. If you're using agar powder 1tbsp of agar flakes = 1tsp of agar powder.