Name: Chocolate, Coconut, and Passion Fruit Cakes
Prep time: 50 min
Cook time: 10 min
Total time: 3 h
Yield: Serves 6–8
Ingredients: 3 ¼ oz. (90 g) finely chopped almonds; 1 tablespoon (¼ oz./8 g) unsweetened cocoa powder; ½ teaspoon (1 g) apple pectin; ⅓ cup (2 ⅔ oz./75 g) granulated sugar; 1 heaped tablespoon (1 oz./25 g) glucose syrup; 4 tablespoons (60 g) butter; ½ teaspoon (2 g) baking powder; ¼ teaspoon (1 g) citric acid solution, 50 percent; 7 tablespoons (1 ½ oz./40 g) cake flour; 1 tablespoon (20 g) honey; ¼ cup (1 ¾ oz./50 g) granulated sugar; 2 slightly heaped tablespoons (45 g) honey; 1 extra large egg (2 ¼ oz./60 g); ¼ cup (60 ml) whole milk; 3 tablespoons (1 ⅔ oz./45 g) butter; 2 ¼ oz. (60 g) finely ground coconut (powder form); 1 ¾ oz. (50 g) bittersweet chocolate, 70 percent cocoa; ½ teaspoon (1 g) yellow pectin (slow-hardening pectin); granulated sugar, divided: 1 ½ tablespoons (⅔ oz./20 g) plus ½ cup (3 ½ oz./100 g); 6 oz. (175 g) passion fruit pulp; 3 tablespoons (1 ½ oz./45 g) glucose syrup

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
3 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond nougatine

4 tablespoons (60 g) butter
1 heaped tablespoon (1<

Method

A day ahead, prepare the almond nougatine. Melt the butter with the glucose syrup in a saucepan. Combine the granulated sugar with the pectin and add this mixture to the saucepan. Then stir in the cocoa powder, and lastly, the finely chopped almonds. Remove immediately from the heat and pour the mixture onto a sheet of parchment paper. Cover it with a sec