120g self-raising flour
2 tblsps cocoa powder
55g caster sugar
100g unsalted butter, melted
80g dark baking melts, melted
Double cream, to serve
440ml pure cream
Pulp of 6 passionfruit
200g block dark cooking chocolate, finely chopped
100g milk chocolate, finely chopped
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.