I'm teaching baking at a college in Canada, and the other day, I taught a macaron class featuring a milk chocolate and passion fruit filling. It got me thinking about how sweet milk chocolate and tangy passion fruit make such a great combination, so I decided to create a cake with those flavors.
The cake design was a spontaneous decision. I sprayed cocoa butter on top, but in hindsight, it didn't need it—it made clean cuts difficult, so I wouldn’t recommend using it. You can just skip the cocoa butter spray for easier slicing.
Anyway, thank you for watching the video, and I'll be back soon with some Christmas desserts!
00:00 Intro
00:14 Montee cream
01:02 Sponge
03:35 Ganache
04:19 Gelee
05:07 Finish
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Chocolate passionfruit cake
Chocloate montee cream
Heavy cream 35% 75 g (Hot)
Honey 8 g
Milk chocolate 110 g
Heavy cream 35% 100 g (Cold)
Chocolate sponge
Egg yolk 60g (3 yolks)
Honey 20g
Whites 90g (3 whites)
Sugar 50g
Pastry flour 35g
Cocoa powder 15g
Pinch of salt
Canola oil 18g (Vegetable oil, Grapeseed oil also good)
Bake at 375f for about 8 minutes. Baking time can be different depends on your oven and the size of your cake. I used a convection oven called Unox.
Milk chocolate ganache
Milk Chocolate 200g
Heavy Cream (35%) 100g
Unsalted Butter 10g
Passionfruit gelee
Passionfruit puree 100g
Sugar 15g
1 gelatin sheet (2g)
Spray
Milk chocolate 15g
Cacao butter 10g
