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Chocolate Cake with Passion Fruit
(0)
95 min
Under an hour
Knuspr-Küche
Dieser luxuriöse Schokoladenkuchen vereint die Tiefe dunkler Schokolade mit der exotischen Frische der Passionsfrucht. Ein saftiger Schokoladenboden trifft auf eine samtige weiße Schokoladen-Maracuja-Creme und ein fruchtiges Beeren-Gelee. Ein wahrer Genuss für alle Sinne, der mit seiner perfekten Balance aus Süße und Säure besticht.
Preparation method
Preparation of the Base
Preheat the oven to 160 °C convection. Line a springform pan (Ø 20 cm) with baking paper. Melt chocolate and oil in a pot over low heat and stir until smooth. Let cool slightly.
Mix flour, ground almonds, cocoa, baking powder, baking soda, and salt in a bowl. Separate eggs. Beat egg yolks with half of the sugar until frothy. Beat egg whites with the remaining sugar until stiff peaks form.
Stir butter into the egg yolk mixture, then stir in the chocolate-oil mixture, the flour mixture, and the yogurt. Finally, carefully fold in the egg whites. Pour the batter into the pan and bake for approx. 45–50 minutes (do a skewer test). Let cool completely.
240 min
Under an hour
