Dessert sandwich

Rich chocolate cake

ingredients preparation
  • 250g
  • 500g
    granulated sugar

Cream the butter and sugar until light and fluffy.

  • 5piece(s)
    large egg(s)

Separate the egg yolks and egg whites.

  • 400g

Stir the milk (at room temperature) with egg yolks.

  • 112g
    cocoa powder
  • 3spoon(s)
    baking powder
  • 2spoon(s)
    bicarbonate of soda
  • pinch
    sea salt
  • 425g

Stieve together

Fold the egg mixture into the butter and sugar mixture, then fold in the sieved dried ingredients.
Whisk the egg whites to soft peak stage and fold through the cake batter without over working.
Spread onto a 60 x 40 cm baking tray lined with a silpat mat
Bake at 180°c for 15 minutes.

Passion fruit and white chocolate mousse

ingredients preparation
  • 225g
  • 645g
    passion fruit puree
  • 95g
    caster sugar
  • 35g
    cream powder

Make a crème patissiere

  • 306g
  • 45g

Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter.

  • 637g
    whipped cream

Blend the mix at 35 °C, then fold through the semi-whipped cream.

White chocolate vanilla mousse

ingredients preparation
  • 750g

Melt the chocolate to 50-55C so it feels hot.

  • 750ml
    whipping cream
  • 1/2piece(s)
    vanilla bean
  • 1/2piece(s)
    vanilla bean

Whisk together to ribbon stage.

Add half the cream to the hot chocolate and mix together with a whisk thoroughly. The mixture should have a shine. (If at this stage the mix has set too quickly the mix can be softened in the microwave).
Gently fold in the rest of the cream with a balloon whisk to avoid separation.

Trim the rich chocolate cake.
Spread one quarter with the prepared Passion Fruit Mousse
Place a quarter of cake on top of the layer sponge 
Repeat with the remaining two quarters sandwiching together with the white chocolate vanilla mousse then allow to set in the fridge
Cut into triangles and serve.

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