Chocolate Truffle Cake with passion fruit filling

Preparation steps

• First make a biscuit by mixing chocolate, cocoa and instant coffee in a bowl. Pour hot water over everything, stir and wait for everything to dissolve. Cover a 24 cm diameter cake tin with baking paper and coat with butter. Sift flour and baking soda, and whisk together the butter, both sugars, salt and crust. Add the eggs one by one as well as the vanilla. Now add the chocolate mixture and mix well. Add flour with soda and sour cream to the mixture, then mix everything well with a spatula.
• Pour the biscuit mixture into the prepared mold and bake for 30 minutes at 175 degrees. Leave the baked biscuit in the mold for about 10 minutes, then transfer it to the cooling rack and cool completely. Cut the cold biscuit once horizontally.
• In the meantime, make the truffle part by putting the torn chocolate in the multipractice and chopping it a little more. Put water, sugar, instant coffee and salt to boil and when the sugar melts, remove from the heat and cool just a little. Meanwhile, line the cake pan with baking paper, coat with butter and sprinkle with cocoa. Slowly pour the mixture of water and sugar on the opening of the lid on the multipractice, and add the vanilla. Slowly add a tablespoon of butter to the mixture and finally beat the eggs. Do not mix too much but only until the eggs are connected. Pour the mixture into the prepared mold. Cover the outside of the mold with foil and put everything in a deeper baking dish, and pour about 2 liters of hot water.
• Bake the truffle layer in a water bath for about 40 minutes at 175 degrees. Take the baked truffle out of the oven and out of the water, and let it cool completely in the mold.
• In the meantime, make a curd by separating 3 tablespoons of passion fruit puree into a smaller bowl and dissolving the gelatin in it. Bring the rest of the puree, sugar and salt to a simmer until boiling. In a separate bowl, mix the egg yolks and eggs, then add a portion of the hot mixture and mix well. Now pour everything into the hot mixture and cook on a very low heat for 5-6 minutes, stirring constantly, until the mixture thickens.
• Remove the cooked curd from the heat and stir in the swollen gelatin. Finally, mix the butter spoon by spoon. Strain everything and prektij with plastic foil and let it cool completely and squeeze the curd.
• Now that everything is done, arrange the cake by placing one part of the biscuit in a mold lined with plastic wrap, coating half of the curd over it, laying the truffle part and pressing lightly, coating the other part of the curd over it, and folding the other part of the biscuit. Put everything in the fridge to set well for 1-2 hours.
• In the meantime, make ganache by adding cream and coffee to boil and pour the hot solution over the chopped chocolate, let it stand for 5-6 minutes, then mix everything well. Leave everything to cool well for about 40 minutes.
• Divide the cold ganache in half and leave one part as it is, and beat the other well with a mixer into a foam. Set aside until use.
• Take the cooled cake out of the mold and place it on a serving plate, then coat the whole with whipped ganache. Pour the other part of the ganache on the cake (if it is too tight and no longer lubricating, heat it briefly in the microwave or in a water bath) and coat the surface of the cake so that the part also leaks to the sides.
• Return the finished cake to the refrigerator to squeeze everything nicely. Decorate the cold as you see fit, I decorated it with chocolate pralines.