Getting the taste of your very first [almost] flourless chocolate cake, there’s no way back. It is a regular on our table, my friend Kristin serves it (with even more butter ) in her coffee bar next door and my grandpa’s girlfriend who is in her 80s fell for the recipe, too.
Until these days I was absolute certain that it couldn’t get any better than this, just when I stumbled upon this post. Katja’s idea to top off her gâteau au chocolat with a mix made from passionfruit pulp and apricot jam gave me proper inspiration and made me prepare the next chocolate cake in a similar way.
Once the chocolate cake is cooled down, melt 4 tbsp of mango jam over medium heat in a small pan and stir in the pulp of 3 or 4 passionfruits. Pour the mix over the chocolate cake and spread it evenly.
Whip 200g of heavy cream and spread it over the fruit layer. Dust with a generous amount of unsweetened cocoa powder and serve.
Quick, easy and sinfully delicious!