Passionfruit & Chocolate

Last week, I posted about mini cheesecake to serve with luscious passionfruit curd.

I really like the tangy tropical aroma of passionfruit, I thought it would go well with chocolate, & yes it did.

I made a chocolate mousse cake with a melting layer of passionfruit curb.

I always use the same recipe for chocolate mousse as it's rich & smooth, perfect & simple.

Perfect for taste yet simple to make.

I'm practising how to take food photos.
It's not just point & shoot, also need to consider the table settings which I'm really bad at.

I think food photo is harder than cooking or baking (for me, it is).

Recipe (6" square):

Chocolate almond cake

2 eggs

40g sugar

50g dark chocolate 70%

50g milk

100g ground almond

Preheat oven to 180'C.

Line a 6" square pan with a parchment paper & grease the sides.

Melt chocolate in milk using microwave.

In a large bowl, whisk eggs with sugar until fluffy & pale.

Gently fold in the ground almond & chocolater batter.

Pour in the prepared pan & bake for 15 min.

Remove from oven & set aside to cool.

Chocolate mouse

75g dark chocolate 70%

90g milk

45g sugar

170g whipping cream

3g gelatine sheet

Soften gelatine in cold water for a few minutes, then squeeze out the excess water.

Melt chocolate with milk over simmering water, add the gelatine & mix until it dissolves.

Whisk the whipping cream with sugar unitl firm, fold in the chocolate batter.

Assembling

Once the chocolate cake is cooled, pour half of the passionfruit curd & flatten out with knife.

Pour in the chocolate mousses & refrigerate to set.