Chocolate And Passion Fruit Profiterole Cake

Prep Time: 0 Minutes

Cook Time: 25 Minutes

Ready In: 25 Minutes

Servings: 10

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Ingredients:

40-50 puff pastry profiteroles (same recipe of éclairs)

1 20cm chocolate fudge cake layer

passion fruit mousse

1 1/4 cups passion fruit puree

1 1/4 cups orange juice

3/4 cup sugar

1 tablespoon gelatin dissolved in 2 tablespoons water

3 cups heavy cream, whipped

1 cup sugar (for the caramel sauce)

chocolate ganache layer

8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

Directions:

1. Passion mousse
2. In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved.
3. Add the gelatin to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream.
4. Chocolate ganache
5. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth and set aside until thickened
6. Stirring occasionally.
7. Assembly:
8. Place the chocolate fudge layer in a loose bootom springform pan. Fill all of the profiteroles with the passion mousse using a piping bag fitted with a small rounded nozzle. Heat the 1 cup sugar on a medium heat until caramelized and golden in color. Carefully dip profiteroles one by one in the caramel and start arranging them all around the pan. Fill the center with the rest of the passion mousse and dip in 3-4 profiteroles. Chill for 2 hours until set and then fill with the chocolate ganache. End with another 3-4 profiteroles on the top. Chill.

By RecipeOfHealth.com