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1
Cake:.
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Preheat oven to 150 u00b0.
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Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
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4
Sift both flours together and add to cooled chocolate mixture, beat gently.
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Stir in eggs, sweetened condensed milk and passonfruit syrup.
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Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hourish - cooking times can vary greatly between ovens so keep checking with a toothpick.
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Leave to cool completely before turning out.
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Poke holes in cake with a skewer/toothpick and pour over 50ml of passionfruit through a sieve, leave to sit for an hour or so.
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Ice with ganache (see below).
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Ganache:.
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Using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 minutes.
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While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
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Once cream is heated add grated chocolate and stir until melted and slightly thickened.
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Take off heat - add passionfruit/syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
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15
Enjoy!
