Chocolate Mousse Passion Fruit Cake

To make the chocolate mousse passion fruit tart, start by beating the eggs and sugar until foamy. Slowly add the oil to the mixture.

Mix flour with baking powder and fold into the egg mixture with the water. Now bake in a buttered and floured springform pan at 170 °C for about 30 minutes.

Place a ring around the cooled cake.

For the chocolate mousse, stir together QimiQ, melted chocolate, rum, sugar and vanilla sugar until smooth. Whip the cream and fold it into the chocolate mixture. Spread the mixture on the cake base, smooth it out and chill it.

For the fruit mousse, cook a pudding from passion fruit juice, sugar and vanilla pudding powder, dissolve the soaked gelatine in the hot pudding and let cool while stirring several times.

Whip the cream and fold it into the fruit mixture. Now spread the mixture on the firm chocolate mousse, smooth it out and chill it.

For the jelly, mix passion fruit juice, jam and sugar. Dissolve the soaked gelatine in a little juice and stir in.

Pour the finished jelly over the fruit mousse and chill the chocolate mousse passion fruit tart until serving.

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