Chocolate Passionfruit Entremet

Sponge Layer

1. Preheat the oven to 220C (423F). Line a swiss roll tin with greaseproof paper and then spray the paper with cake release spray.
2. Put the eggs and sugar in a large bowl and whisk together using a hand whisk until pale.
3. Place the bowl over a saucepan of simmering water on low heat. Whisk vigorously until the mixture is thick and pale and falls from the whisk in a thick ribbon.
4. Sift the flour with a pinch of salt and then fold into the mixture in two or three stages adding it alternately with the melted butter until it is well incorporated.
5. Pour into the prepared tin and bake for 7 minutes, turning the tray around halfway if needed.
6. Cool completely before using. This can be made a day in advance.
7. To assemble: brush the cake with warmed passionfruit syrup (you can also use a simple sugar syrup) then cut 6 circles out using the steel rings. Set aside. (You will have cake leftover).

Chocolate Mousse

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Place the chopped chocolate into the bowl of the Magimix fitted with a metal blade. Pulse briefly until the chocolate is almost powdered.
3. Heat the milk in a small saucepan over medium-low heat until small bubbles appear at the edges of the pot. Take off the heat.
4. Squeeze the gelatine to get rid of excess water then add to the milk and stir until dissolved.With the Magimix running add the hot milk in a steady stream and mix until the chocolate melts. This should only take a few seconds. Set aside to cool slightly.
5. Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
6. Pour a layer of chocolate mousse in the cake-lined rings and then place in the freezer while you prepare the passionfruit mousse.

Passionfruit Mousse

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Beat the egg yolks and sugar together in a large bowl then add the passionfruit juice and mix together.
3. Place the bowl over a saucepan of simmering water on low heat. Stir together until the mixture is fairly warm and slightly thickened.
4. Squeeze the gelatine to get rid of excess water then add to the bowl and stir until dissolved.
5. Add half of the whipped cream (see note above) and stir to blend then fold the rest in.
6. Pour a layer of passionfruit mousse over the chocolate mousse leaving a small gap at the top and then place in the freezer while you prepare the passionfruit glaze.

Glaze

1. Soften the gelatine sheets in a glass of cold water. Set aside.
2. Heat the passionfruit syrup in a small saucepan until warm but not boiling. Take off the heat.
3. Squeeze the gelatine to get rid of excess water then add to the pot and stir until dissolved.
4. Cool the glaze (I poured it back and forth between two measuring jugs).
5. Arrange some of the reserved passionfruit seeds on top of the entremet and then top with the passionfruit glaze.
6. Chill in the freezer until completely set.
7. Warm the rings in your hands then use the pusher to gently push the entremets out of the rings. Place on plates and transfer to the fridge for a few hours (otherwise the mousse will be frozen) before serving.