Chocolate Passion Fruit & Hazelnut Cake

Chocolate Passion fruit & Hazelnut Cake

An Original Recipe by Lorraine Elliott

Preparation time: 45 minutes

Cooking time: 60 minutes

• 300g/10.6ozs. dark chocolate
• 100g/3.5ozs. butter
• 4 eggs, room temperature, beaten
• 3/4 cup almond meal
• 1/2 cup brown sugar, firmly packed
• 1/8 cup plain or gluten free flour
• 2 teaspoons baking powder

Nutella Chocolate Ganache

• 1 cup cream
• 300g/10.6ozs. dark chocolate chips
• 150g/5ozs. Nutella or chocolate hazelnut spread

• Pinch of salt

• 75ml/2.7flozs Frangelico hazelnut liqueur

• Pulp of 2-3 passion fruit

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Step 1 - Line the base and sides of a 18cm/7.2inch springform round tin and preheat oven to 160C/320F. In a large microwave proof bowl melt the chocolate and butter together until smooth. Add the eggs and mix until combined. In a jug measure the almond meal, sugar, flour and baking powder and whisk until combined. In 2-3 lots add the almond meal mixture stirring until just combined.

Step 2 - Scoop into the tin and bake for 50-55 minutes or until centre springs back when touched. Cool in the tin.

Step 3 - Make the ganache. Place the chocolate chips and Nutella in a microwave proof bowl. Heat the cream until almond boiling and then pour over the chocolate and place a plate on top and leave for 2 minutes. Stir the mixture - if it isn't smooth then place in the microwave for 30 second bursts at 50% power (or place over a pot of simmering water) and stir until smooth. Place in the fridge to firm up.

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Step 4 - Slice the cake in half horizontally. Brush both cut sides with Frangelico. Place one half on a serving plate and cover with half the ganache and then spoon over some passion fruit. Cover the second half and add more passionfruit pulp. Decorate the cake with edible flowers and hazelnuts with a pot of passionfruit pulp to serve.

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