PASSIONFRUIT MOUSSE CAKE

Passionfruit Mousse Cake image

Provided by Food Network

Categories dessert

Time 4h

Yield Yield: 1 cake

Number Of Ingredients 45

Ingredients

1) Biscuit joconde, recipe follows
2) Chocolate biscuit, recipe follows
3) Mango filling, recipe follows
4) Passion fruit mousse, recipe follows
5) Chocolate meringue, recipe follows
6) Chocolate spray, recipe follows
2 cups almond flour
2 cups confectioners' sugar
1/2 cup all-purpose flour
2 1/2 cups eggs
1 3/4 cups egg whites
6 tablespoons sugar
3 sticks butter, room temperature
1 1/2 cups confectioners' sugar, sifted
1/8 cup cocoa powder, sifted
12 egg yolks
5 eggs
2 cups, (64 percent) bitter chocolate, melted
3 cups egg whites (21 egg whites)
1 1/2 cups sugar
1 3/4 cups mango, diced
1 lime, juiced
6 tablespoons light brown sugar
2 tablespoons butter
1/2 vanilla bean, scraped
2 egg whites
5 tablespoons sugar
2 tablespoons corn syrup
1-ounce water
1 1/8 cups passion fruit puree
1/2 cup apricot puree
4 egg yolks
1/4 cup sugar
1 1/2 teaspoons gelatin
1 1/8 cups heavy cream, whipped
3/4-cup egg whites (5 egg whites)
1 1/2 cups sugar
3/4 cup corn syrup
1/2 cup water
1 tablespoon cocoa powder, sifted
7 tablespoons cocoa butter, melted and cooled
1 1/4 cups cocoa butter, melted
Pinch red coloring, powdered
1 1/4 cups milk chocolate, melted
3/4 cup bitter chocolate, melted

Steps:

Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.