Passion Fruit And Chocolate Sorbet Cake Recipes

PASSION FRUIT AND CHOCOLATE SORBET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and sprinkle with the coconut. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE AND PASSIONFRUIT LAYER CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
• Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
• Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
• Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
• To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.