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Lilikoi Mango Chocolate Genoise Cake

Rich, decadent chocolate genoise layered with lilikoi (passion fruit) & mango curd covered in a chocolate ganache.

Posted By: Leilani
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Prep Time: 60 | Cook Time: 60 | Ready In: 120
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US Metric

2/3 cup all-purpose flour, sifted
2/3 cup Dutch-processed cocoa powder, sifted
1+1/2 tsp vanilla extract
4+1/2 tbsp hot clarified unsalted butter
6 large eggs
1 cup sugar

3 egg yolks
1/2 cup sugar
3 tbsp butter, at room temperature
1/4 cup passion fruit puree (click to order)
1/4 cup mango puree
3 tbsp cornstarch

1/2 Tahitian vanilla bean (or 1 Madagascar vanilla bean)
3/4 cup sugar
1/2 cup + 2 tbsp mango puree

12 oz bittersweet chocolate (%70)
2+1/4 cups heavy cream
1/2 tsp cinnamon

Cooking Process:

1.Preheat your oven to 350F.
2.Fit the bottom of a 9-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
3.Sift the flour and cocoa together three more times and set the sifter on a plate and return the dry ingredients to the sifter. Keep at close hand.
4.Whisk eggs and sugar together in the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Working with a heavy-duty mixer fitted with the whisk attachment beat the eggs at high speed until they are cool, have tripled in volume and hold a ribbon when the whisk is lifted.
5.Sift one third of the dry ingredients over the eggs and fold in gently.
6.Fold in the rest of the flour-coca mixture.
7.Mix hot clarified butter and vanilla extract in a bowl, spoon about 1 cup of the batter into the mixture and fold together until well blended. Spoon this over the batter and gently fold it in.
8.Spoon the batter into the cake pan and bake for 25 to 30 minutes, or until the top of the cake springs back when pressed gently.
9.Transfer to a rack and let cool. You can keep the cake (wrapped well)  in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.

1.In a heavy saucepan, whisk the yolks, sugar and butter until well blended.
2.Whisk in the passion fruit puree and cornstarch. Cook over medium low heat, stirring constantly with a silicone spatula until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. Warning: Do not let the mixture boil. Whenever steam appers, briefly remove the pan from the heat, stirring constantly to keep the mixturre from boiling.
3.Pour the mixture into a strainer and press it through with the spatula.
4.Stir in the mango puree and allow the curd to cool for 30 minutes.
5.Cover tightly and refrigerate for about 3 hours. It will keep for 3 weeks.

1.With a small sharp knife, split the vanilla bean lengthwise in half.
2.Place sugar in a small saucepan. Scrape the vanilla beans into the sugar and rub them in with your fingers. Add the vanilla pod to the pan.
3.Stir in 1/2 cup of the mango puree until all the sugar is moistened.
4.Bring mixture to a rolling boil, cover and remove from heat.
5.Transfer it to a measuring cup, stir in the remaining 2 tbsp of the mango puree and let cool completely.
6.Remove vanilla pod just before applying the syrup.

1.Place chocolate and cinnamon in a large mixing bowl.
2.Bring the heavy cream to a boil and pour over the chocolate.
3.Let stand for a minute and then stir with a spatula until the chocolate completely melts.
4.Let cool at room temperature, cover and transfer to the refrigerator to thicken.
5.Let stand at room temperature for an hour before applying to cake.