Name: Chocolate passionfruit truffle cake
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6
Ingredients: 120g self-raising flour; 2 tblsps cocoa powder; 55g caster sugar; 100g unsalted butter, melted; 80g dark baking melts, melted; Double cream, to serve; Filling; 440ml pure cream; Pulp of 6 passionfruit; 200g block dark cooking chocolate, finely chopped; 100g milk chocolate, finely chopped

For a little slice of heaven.

Ingredients

120g self-raising flour

2 tblsps cocoa powder

55g caster sugar

100g unsalted butter, melted

80g dark baking melts, melted

Double cream, to serve

Filling

440ml pure cream

Pulp of 6 passionfruit

200g block dark cooking chocolate, finely chopped

100g milk chocolate, finely chopped

Method

Grease a 20cm round springform cake pan, with base inverted. Line base and side with baking paper.

Sift flour and cocoa into a large bowl. Stir in sugar. Add butter. Stir until combined. Press evenly over base of prepared pan.

Cook in moderately slow oven (160c) for 10 to 12 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan.

To make filling, combine cream and passionfruit in a medium saucepan. Bring to boil. Immediately remove from heat. Strain, discarding seeds. Pour hot cream over chocolate in a large heatproof bowl. Stir until smooth. Cool slightly. Pour over cake. Refrigerate overnight to set.

Transfer cake to a serving plate. Pour melts into a medium zip-lock bag and squeeze into one corner. Twist bag and snip tip. Drizzle over cake. Refrigerate until set. Serve with double cream.

New Idea team