2 large granadillas
100g caster sugar
2 eggs, lightly beaten
vegetable oil for brushing
175g 70 per cent dark chocolate
5 large eggs, separated
175g plus 1T caster sugar
2 T boiling water
Cocoa powder for dusting
To make the granadilla curd, halve the passion fruits and scoop the pulp out into a heatproof bowl. Add the butter, caster sugar and lightly beaten eggs, stir to combine and place over a saucepan of simmering water.
Stirring constantly, gently heat the mixture until it thickens enough to coat the back of a spoon. Remove from the heat and allow it to cool. It will thicken slightly more on cooling.
To make the chocolate mousse sponge, preheat the oven to 180ºC. Lightly brush two sandwich cake tins with vegetable oil and line with baking paper.
Gently melt the chocolate in a bain-marie. Place the egg yolks and 175g caster sugar in a bowl and beat until pale, thick and fluffy. Beat in the chocolate until incorporated, and whisk in the boiling water.
In a separate bowl, beat the egg whites until they form stiff peaks. Spoon a little of the egg white mixture into the chocolate, and stir to loosen, then gently fold the remaining egg whites, incorporating as much air as possible.
Pour the mixture into the prepared cake tins, and bake for 15 to 20 minutes, until the tops are firm to a light touch.
Remove from the oven – the cakes will sink a little – and allow them to cool in their tins until room temperature. Refrigerate them in their tins for at least one hour.
To serve, run a sharp knife around the edge of the tins and turn one of the cakes onto a plate or cake stand.
Whip the cream until stiff peaks form and spread it over the top of the cake layer. Spoon the granadilla curd over the cream and place the second cake layer on top. Lightly dust with cocoa powder and serve immediately.
Note: Store any extra granadilla curd in a sterilized jar and refrigerate for up to three weeks.
Recipes and styling Raphaella Frame-Tolmie Photographs Russell Smith
This recipe was originally published in HL December 2013