Dark Chocolate Cake with Fruity Lime and Passion Fruit Cream

Chocolate cake with a golden highlight:

1. Whisk the eggs in a bowl for about 4 minutes. Melt the butter and dark chocolate in a saucepan on the lowest setting. Add the sugar to the eggs and mix, then add the hot butter with the chocolate. Add the flour and nuts and mix everything for about 2 minutes until the dough is creamy.
2. Fill into a baking pan and bake in the oven at 180 degrees for 15 minutes. The cake shouldn’t be done inside yet. Therefore, use a wooden stick to test whether the dough sticks to it, because then it is perfect.
3. Take it out of the oven and let it cool down. In the meantime, melt the couverture in a water bath. Spread on the cake immediately, otherwise it will set very quickly.
4. Let cool completely and let stand in the refrigerator for 6 to 24 hours. Before serving, spread the gold leaf on top, brush the walnuts lightly with water and spread the powdered gold on top.

Lime passion fruit cream:

1. Caramelize the lime juice with sugar in a saucepan, this creates a lime syrup. Set aside to cool.
2. Mix the cream with the pulp of 2.5 fruits in a blender until the mixture is creamy. Then add to the syrup and refrigerate.
3. When serving, place the cream next to the cake. Cut open a fresh half passion fruit and add to it.

Caramelized threads:

1. Put the sugar in a saucepan and stir, preferably with a wooden spoon, until the sugar is completely caramelized. Immediately pull threads on a parchment paper. Let it set afterwards.
2. Since sugar can melt at room temperature, either prepare it just before serving or store it in the refrigerator.