Bama-365

Exotic Chocolate Cake

August 15th, 2007

I was going to bake this cake in April. We had invited guests for dinner. I needed ripe passion fruits at once. The perfect coffee cake, I thought. However, the passion fruits were hard as stones and looked more or less like purple plums. How long would it take for them to ripen? A week or a month? No one knew.

Now I am able to purchase wrinkled and crumpled passion fruit. Its seeds add a special taste and color to this sticky chocolate cake.

INGREDIENTS:
12 pieces

3 dl (300 ml) flour
4 dl (400 ml) sugar
8 tablespoons cacao powder
3 teaspoons vanilla sugar
2 dl (200 ml) margarine, melted
4 eggs
100 g white chocolate ( check that it contains a high level of cocoa butter)
2 passion fruits

METHOD:
* Heat oven to 175°C [ 350°F].
* Melt margarine.
* Mix flour, cacao powder, sugar and vanilla sugar in a bowl.
* Mix the dry ingredients with margarine.
* Add eggs, one at a time, stirring well after each addition.
* Pour batter into a greased baking pan, 24 cm in diameter
* Bake in the lower part of the oven for 30-40 min.
* The cake should be moist and sticky in the middle.
* Allow the cake to cool.
* Melt the white chocolate. (How to melt?)
* Spread evenly on top of the cake and allow it to stiffen.
* Scoop out the passion fruit seeds and sprinkle them over the cake.

Early Spanish Christianly minded explorers discovered this plant in South America. They considered the exotic flower symbolic of the crucifixion of Christ. The five petals and five sepals were thought to represent the 10 faithful apostles; the corona was the crown of thorns; the styles were the nails; the stamens suggested the wounds of Christ; and the tendrils were the scourges.

Because of the beautiful flowers the plant Passiflora Caerulea is cultivated in Sweden as a potted plant.

Entry Filed under: Recipe