Additional Ingredients

For the mousse & passionfruit puree:

	For the mousse:
120 grams	Free Range Eggs Yolk
100 grams	Free Range Eggs whole egg
140 grams	Golden Caster Sugar (Billington's)
140 grams	Golden Caster Sugar (Billington's) (for syrup)
40 ml	Water
500 ml	whipped cream
200 grams	chocolate
150 grams	black cacao
	For the Passionfruit Puree:
100 grams	Passionfruit Juice
100 grams	Golden Caster Sugar (Billington's)

Further Additional Ingredients

To assemble & decorate:

How to make Chocolate Passion

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1. To make the sponge: preheat oven to 180°C and grease hexagonal cake tin.
2. Crumble the marzipan into small pieces and mix with sugar, place in freestanding mixer and slowly add egg yolk and whole egg and mix until light and fluffy. This will take around 15 mins, gradually increase speed as mixture combines. The mixture should double in volume.
3. Separately, mix the egg white and 60g caster sugar.
4. Melt the butter and pour into the egg yolk mixture, then sift in cocoa and plain flour.
5. Finally fold in egg white and fold until incorporated. Place in tin and cook for 25mins. Remove from the oven and leave to cool in the tin.
6. To make the mousse: Whip the egg yolk and whole egg with caster sugar until light and fluffy. Keep mixing until the mixture has doubled in volume.
7. Make a sugar syrup with caster sugar and water and slowly pour this into the egg mixture while it is still being mixed.
8. Melt the chocolate and the cacao, allow to cool and then pour into the egg mixture. Add the whipped cream, a couple of spoons at a time to loosen the mixture, then fold in all of the cream and incorporate.
9. To make the Passionfruit Puree: Place the juice and sugar in pan and bring to the boil. Once boiling reduce to medium heat and reduce the mixture for 5 mins.
10. To assemble: Soak the apricots in the brandy for a couple of hours or ideally overnight before you start to assemble.
11. Cut your cooled sponge in half horizontally, place one half in the base of your hexagonal mould. Soak the sponge with half the passionfruit syrup, then pipe some more chocolate mousse over the soaked sponge.
12. Slice apricots and place over the top of the chocolate mousse (serve left over apricots for decorating top of your cake). Pipe the top of the apricots with more mousse then place the remaining half sponge on top. Brush the top of the sponge with remaining passionfruit syrup and leave for 5 mins to soak through.
13. Cover with a final layer of mousse and chill for 2-3 hours.
14. To decorate: Heat your cream and melt chocolate, mix well so that you have a smooth and glossy ganache.
15. Carefully remove the cake from the mould by heating the mould gently with a blow torch. Allow the ganache to cool then pour over your chilled cake.
16. Decorate with remaining apricots which you have thinly sliced and think slices of passionfruit and passionfruit seeds.

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