Chocolate Passion

Whip together eggs and sugar until foamy.

Take 200 g of the mixture and mix it with Caravella Gran Mora.

Then, combine with the rest of the mixture and finish by adding gently sifted flour.

Pour 750 grams of mix in a tray 60x40.

Bake at : 200°C for 6/7 min

Scale in a pot water and sugar and bring to boil.

Set aside to cool down.

In the microwave metl gelatine mass with 100 g of passion fruit puree and then combine with the rest.

Melt the gelatin mass and cream in the microwave until fully dissolved.

In a large bowl, warm the Caravella Gran Avorio to 45°C.

Meanwhile, semi-whip the 900 grams of cream.

Add one-third of the semi-whipped cream to the warmed Caravella Gran Avorio and whisk vigorously.

Incorporate the melted gelatin mixture, then gently fold in the remaining semi-whipped cream until fully combined.

Weight in a pot water and glucose,then bring up to 103°C.

In a jug weigh the remaining ingredients, once the syrup reaches 103°C pour it over the other ingredients.

Blend well and refrigerate 12 hour before using it.

Display on a tray the Caravella Gran Mora Sponge, soak it with sugar syrup.

Pour on top the passion fuit gele'.

Cover it with another soaked sponge, then freeze it

Prepare the Caravella Gran Avorio Mousse than pour in the mold and cover with the frozen passion fruit inserto and freeze it.

Once is frozen remove from the mold and glaze it with Gran Mora Mirror glaze.

Place the mousse on a base of Gran Mora shortcrust dough.

Decorate with gold leaves and chocolate decor.