Passion Fruit and Milk Chocolate - Round Two

After I satisfied my cravings for passion fruit milk chocolate macaron, I still had 1 container each of passion fruit mixture and milk chocolate ganache, and half a slab of passion fruit pate de fruit. I was thinking how I could use them to make another dessert and an idea came to mind: passion fruit milk chocolate mousse cake, yuuuummmm... Easy and delicious round two recipe :)

Passion Fruit Milk Chocolate Mousse Cake
Yield 6 3X2-inch round cake

Sacher cake (adapted from Chocolate Epiphany by Francois Payard)

Ingredients:
3 eggs, separated
35 grams almond flour
39 grams sugar
13 grams cocoa powder

Directions:
1. Preheat oven to 375 F.
2. Beat 2 egg whites with 1 tablespoon of sugar (from the 39 grams) until stiff peak and reserve.
3. Whisk the 3 egg yolks and 1 egg white with the remaining sugar and almond flour until the mixture doubles in volume and turns a pale yellow color, about 10 minutes.
4. Gently fold the cocoa powder into the yolk mixture.
5. Fold the egg white foam into the yolk-cocoa mixture.
6. Pour the batter into a buttered and floured 9X9-inch square cake pan.
7. Bake for about 10 minutes or until an inserted toothpick comes out clean.
8. Cool the cake at room temperature, take it out of the pan, and cut into circles that fit the bottom of the ring mold.

Passion fruit mousse

Ingredients:
3/4 cup heavy whipping cream, whipped
3/4 cup passion fruit mixture (leftover from passion fruit pate de fruit)
3/4 (2 oz) packet gelatin, dissolved in 2 tablespoons water

Directions:
1. Add dissolved gelatin to the passion fruit mixture and mix well.
2. Fold whipped cream into the passion fruit-gelatin mixture.

Chocolate mousse

Ingredients:
3/4 cup heavy whipping cream, whipped
3/4 cup milk chocolate ganache (leftover from milk chocolate ganache for the macaron), melted
3/4 (2 oz) packet gelatin, dissolved in 2 tablespoons water

Directions:
1. Add dissolved gelatin to the melted milk chocolate ganache and mix well.
2. Fold whipped cream into the ganache-gelatin mixture.

Chocolate crumbs

Ingredients:
1/2 cup semisweet chocolate chips, melted
1/2 cup cookie crumbs (use any cookie, I used leftover hazelnut meringue)

Directions:
1. Mix melted chocolate and cookie crumbs.
2. Spread mixture on a sheet pan lined with parchment paper or silicon mat and refrigerate.
3. Crumble into small pieces before use.

Assembly:
1. Cover one end of the ring mold with foil or plastic wrap.
2. Put one piece of sacher cake at the bottom of the mold on top of the foil or plastic wrap.
3. Pour or pipe the passion fruit mousse on top of the cake to fill half of the mold.
4. Sprinkle the chocolate crumbs on top of the passion fruit mousse.
5. Put a piece of leftover passion fruit pate de fruit (cut into circles) on top of the chocolate crumbs.
6. Pour or pipe the chocolate mousse on top of the pate de fruit to fill the mold.
7. Freeze the cake for 30 minutes.
8. Unmold the cake using a knife dipped in hot water to run through the sides of the mold.
9. Let sit at room temperature for 10 minutes before serving.

Gosh... Didn't realize this involved so many steps until I wrote it down. I said it was easy, not quick :D Anw, here is the cake..

Looks pretty impressive huh :p My chocolate mousse was not as smooth as I wanted to, but it still tasted good. To eat this properly, you have to get all the layers in one bite. The passion fruit mousse and pate de fruit are pretty sour, so you'll be overwhelmed by their sour taste if you eat them by themselves. Go ahead and try this recipe, see if you like it as much as I do ^^