Makes 1 cake, approx 12 pieces
1/2 cup butter or margarine
1 1/4 cups sugar
4 tbsp unsweetened cocoa
1 tsp vanilla sugar
2/3 cup flour
6 passion fruits
2 cups fresh strawberries
3 egg yolks
1 1/4 cups whipping cream
1 cup Philadelphia cream cheese
2/3 cup sugar
2 tsp vanilla sugar
Heat the oven to 350F. Grease and flour a round springform pan, diameter approx 9".
Melt the fat in a saucepan, spacy enough for the batter to be blended in. Remove from heat. Add sugar and eggs and stir the batter until smooth. Sift in the cocoa, vanilla sugar and flour. Stir until smooth again.
Spread out the batter evenly into the pan and bake in the lower part of the oven for about 25 minutes. It should be slightly sticky in the middle.
Let the cake cool in the pan before loosening it. Wash the pan, then put the cake back into it.
Split the passionfruits for the filling and scoop out the pulp. Mix it, then strain it to remove the pits. Mix the strawberries to a smooth purée. Beat egg yolks light and fluffy. Beat the cream in another bowl. Stir the cream cheese, sugar and vanilla sugar into the egg batter and stir until smooth. Last, fold in the whipped cream, the passionfruit juice and the strawberry purée. Stir until smooth.
Pour the batter over the chocolate layer in the pan and even out the surface. Put in the freezer overnight. Take it out and put in the fridge to be tempered, about 30 minutes before serving.
Loosen the cake from the pan and decorate with some split passionfruits and fresh strawberries.
Country Cooking Recipes