Swedish Chocolate Tart with Passion Fruit Ice Cream on Red Jelly

• Chop the couverture and melt in a water bath over low heat. Grease the bottom of the springform pan.
• Preheat the oven: Top / bottom heat: 170 ° C.
• Separate the eggs and beat the egg whites with salt with a mixer until very stiff.
• Mix the butter in a mixing bowl with the mixer, first on the lowest, then on the highest level until frothy.
• Gradually stir in the sugar and vanilla sugar until you get a bond.
• Slowly stir in the egg yolks, add the coffee powder and melted couverture. Briefly work in the flour and then fold in the egg whites.
• Smooth out the dough in the pan and place on the wire rack in the oven. Insert: lower third baking time 32 min.
• Place the cake on a wire rack, let it cool down a little, then loosen and remove the cake.
• Can be served cold or warm.

Passion fruit ice cream:

• Beat the cream with the sugar and vanilla sugar until almost stiff.
• Fold in the yoghurt and mix well with the cream.
• Pour the mixture into the ice cream maker and let it freeze. Then serve immediately or transfer to a suitable container and place in the freezer.

The red fruit jelly:

• Put the red wine and juice together with the clean berries in a saucepan and bring to the boil. Simmer over a low heat for approx. 5 minutes.
• Mix the cornstarch with a little water and bind the liquid with it.
• Season to taste with the spices, powdered sugar and kirsch. As with all sweet dishes, stir in one or two grains of salt.
• Arrange on a plate with the tart and ice cream.