Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 14

Mamaison Hotel Andrassy Budapest, Hungary

Passion fruit chocolate cake
Ingredients:

Directions:

570 g chocolate almond biscuits
140 g melted butter
425 g chocolate pastilles
140 g passion fruit purée
60 ml whipped cream
1 pcs of gelatin
280 g fruits (according to season)

Grind the chocolate biscuits and mix with melted butter. Place it
in a thin round shape (17 cm). Mix well the chocolate and
passion fruit purée on water-bath. Soak the gelatin, add
chocolate, let it cool down slowly at room temperature, then
gently stir in the whipped cream. Divide into 4 portions and
pour into the round shapes, cool down in a fridge.

Serving:
Serve with the fruit toppings, and with vanilla ice cream or yogurt ice cream as well.

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