Chocolate Peach Passion Fruit Cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 pinch of salt
• 100 ml mineral water
• 60 ml sunflower oil
• 60 g flour
• 40 g cornstarch
• 50 g baking cocoa
• 250 g mascarpone
• 150 g cream cheese
• 1 lemon(s), the entire peel and half of the juice2 juice)
• 120 g sugar
• 1 pinch of salt
• 500 g peach(s), fresh and really ripe or from the can
• 250 ml cream
• 2 passion fruit(s)
• ml peach juice or passion fruit juice
• 2 sheets of gelatine, or agartine or similar.
• n. B. chocolate decoration

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Preheat the oven to 190°C fan/convection oven. For the base, briefly beat the eggs, then add the sugar and salt and beat until a very fluffy, light yellow mixture forms. Now add the mineral water and oil and beat the mixture until everything is combined. Sieve the flour, cornstarch, and cocoa powder and add. Beat the chocolate batter again vigorously until smooth and then pour into a 24 cm springform pan. Bake the batter in the oven for approx. 15-20 minutes. Do the skewer test. Let cool for 5-10 minutes, then loosen the sides of the springform pan and transfer the cake to a wire rack and let cool completely. For the cream, briefly beat the mascarpone and cream cheese with the grated lemon zest, sugar, and salt until vigorous. Purée 250 g of the peaches in a blender and add to the mascarpone cream. Now whip the cream until stiff peaks form and fold in 2 tablespoons of the peach and mascarpone cream, then fold the cream completely into the peach and mascarpone cream. Chop the remaining 250g of peaches and add them to the cream as well. Place the cold chocolate base on a cake plate, place the rim of a springform pan or a cake ring around it, pour the cream on top and spread it evenly. Chill the cake until the cream has set. For the topping, halve the passion fruit, scrape out the flesh, and place it in a pan with the lemon juice. Bring to a boil. Soak the gelatine in cold water for about 5 minutes, then squeeze it out and add it to the hot passion fruit mixture. Stir until completely dissolved. Allow the whole thing to cool, either as it is or in a cold water bath. When the jelly is only lukewarm but still runny, take the cake out of the fridge and add the topping, spreading it evenly. Chill again until the whole cake has set. You can now decorate them with a little chocolate decoration. Loosen the edges just before serving.