Passion Fruit Chocolate Truffle Cake
Into a bowl, add the eggs and the sugar, mix until combined. Add the oil and mix very well. Add the milk and sift the wheat flour and the chocolate powder, and mix well until it forms a chocolate mixture. Finally, add the baking powder and mix.Grease a baking tray with butter and line it with parchment paper, transfer the chocolate mixture to it and bake in a preheated oven at 200°C (392°F) for 40 to 60 minutes.Do the toothpick test. Set aside.In a bowl, melt the white chocolate and add the table cream, mix very well, add the passion fruit juice and mix again.Cover the bowl with plastic wrap and leave it in the fridge for at least 8 hours.In another bowl, melt the semisweet chocolate and add 1 tablespoon of this melted chocolate into each hole of a silicon mold. Then fit in the silicone molds and finally close the top lid. Gently press down on it for the chocolate to rise and form shells. Leave in the fridge for 30 minutes.Once the chocolate shells are ready, fill them with 1 teaspoon of the passion fruit filling.Cut the cake we've set aside into squares and fit them in the holes. Place one cake square into each hole, covering the passion fruit filling.Pour the rest of the chocolate over the cake squares and spread.Leave it in the fridge for another 30 minutes until the top chocolate hardens.Serve.
Ingredientes
- 2 Eggs
- ¾ Cup (240ml) of Refined Sugar
- ¼ Cup (240ml) of Oil
- ½ Cup (240ml) of Milk
- 1 Cup (240ml) of Wheat Flour
- ½ Cup (240ml) of Chocolate Powder 50% Cocoa
Passion Fruit Filling
- 250g of Melted White Chocolate
- 100g of Table Cream
- 50ml of Concentrated Passion Fruit Juice
Chocolate Shell
- 400g of Melted Semisweet Chocolate
- 1 Silicone Mold for Squared Truffles
Modo de Fazer
Into a bowl, add the eggs and the sugar, mix until combined. Add the oil and mix very well. Add the milk and sift the wheat flour and the chocolate powder, and mix well until it forms a chocolate mixture. Finally, add the baking powder and mix.
Grease a baking tray with butter and line it with parchment paper, transfer the chocolate mixture to it and bake in a preheated oven at 200°C (392°F) for 40 to 60 minutes.
Do the toothpick test. Set aside.
In a bowl, melt the white chocolate and add the table cream, mix very well, add the passion fruit juice and mix again.
Cover the bowl with plastic wrap and leave it in the fridge for at least 8 hours.
In another bowl, melt the semisweet chocolate and add 1 tablespoon of this melted chocolate into each hole of a silicon mold. Then fit in the silicone molds and finally close the top lid. Gently press down on it for the chocolate to rise and form shells. Leave in the fridge for 30 minutes.
Once the chocolate shells are ready, fill them with 1 teaspoon of the passion fruit filling.
Cut the cake we've set aside into squares and fit them in the holes. Place one cake square into each hole, covering the passion fruit filling.
Pour the rest of the chocolate over the cake squares and spread.
Leave it in the fridge for another 30 minutes until the top chocolate hardens.
Serve.
