Method

Choc Sponge Sheet

Line a 30 x 60cm baking tray with silicon/baking paper.

Preheat the oven to 180 ºC.

Whisk the egg whites and sugar in a stand mixer to stiff peak stage.

Remove the bowl from the mixer and gently fold in the egg yolks.

Gently fold in the cocoa powder.

Pour the mixture into the lined baking tray and spread evenly.

Bake for 12 minutes.

Remove from the oven and allow to cool in the tin before turning out.

Passion Fruit Ganache

Place the chopped white chocolate in a glass bowl.

Bring the passion fruit purée and cream to a boil in a small saucepan.

Once the cream mixture has come to a boil, remove from the heat and pour this mixture over the chocolate. Stir to melt and combine.

To ensure that the mixture is completely smooth, blend with a stick blender. Set aside.

Passion Fruit Mousse

Place the passion fruit purée, sugar and glucose into a double boiler over a medium heat. Bring up to a boil and stir until the sugar has dissolved and the mixture is smooth.

Bloom the gelatine in the iced water until soft.

Remove the soft gelatine from the iced water and add to the passion fruit mix. Stir to melt the gelatine and incorporate into the mixture.

Remove from the heat and add the white chocolate. Stir to combine and melt the chocolate. Set aside to cool.

Whip the cream until it forms soft peaks.

Once the chocolate mixture has cooled, mix in 1⁄3 (90 ml) of the whipped cream.

Fold in the remaining cream (do not over mix at this point otherwise the mousse will split).

Chocolate Glaze

Place the cream and sugar in a saucepan over a medium heat and bring up to a boil.

Once the mixture reaches a boil, remove from the stove and pour it over the chopped dark chocolate and stir using a wooden spoon (don’t use a whisk as this causes air bubbles and the glaze will not be smooth and shiny).

Allow the mixture to cool to room temperature.

Add the butter slowly using a hand blender to incorporate it (make sure the blender stays below the surface to stop air bubbles from forming).

To Assemble

Portion the sponge into 5 rectangular strips lengthways.

Split the white ganache into 5 equal quantities.

Spread a layer of white chocolate ganache evenly over the surface of each cake strip.

Place the second strip of sponge the top and refrigerate until the ganache has set. Repeat this process until all the sponge strips have been used, finishing with a layer of ganache on top.

Put the mousse in a piping bag with a round nozzle. Pipe the passion fruit mousse down the centre on top of the final layer of sponge lengthways and place into a freezer to chill completely and freeze.

Once the slice has frozen, remove from the freezer and glaze (pour over) with the chocolate glaze that has been heated slightly in the microwave (do not overheat the chocolate glaze or it will separate and melt the passion fruit mousse). The glaze should coat the delice and be smooth and glossy.

Cut into 3 x 4 cm slices and garnish with cocoa nibs or chocolate decorations such as pearls.