Chocolate Passion Parfait Elizabeth Harkness, Simply E Cakes & Sweets

Ingredients for Chocolate Cake:
• 1½ cups AP flour
• 1 cup sugar
• ¼ cup cocoa powder
• 1 tsp. baking soda
• ½ tsp. salt
• ⅓ cup oil
• 1 tsp. vinegar
• 1 cup water

Ingredients for Passion Fruit Curd:
• 5 oz. sugar
• 2 oz. The Perfect Purée Passion Fruit Syrup
• 4 ¾ oz. The Perfect Purée Passion Fruit Concentrate, thawed
• 1 oz. lime juice
• ½ oz. butter
• 3 ea. whole eggs
• 2 ea. gelatin sheets

Ingredients for Chocolate Crémeux:
• 441 g. milk
• 441 g. cream
• 177 g. sugar
• 120 g. yolks
• ½ tsp. salt
• 336 g. 68% chocolate
• 6 ea. gelatin sheets

Ingredients for Chocolate Crumble:
• 2 oz. cocoa powder
• 5 oz. sugar
• 9 oz. flour
• 5 oz. butter
• ¼ tsp. salt

Ingredients for Whipped Cream:
• 2 cups heavy cream
• ¾ cup powdered sugar
• 1 tsp. vanilla bean paste

Method for Chocolate Cake:
Combine dry ingredients and set aside. Combine wet ingredients and place dry on top; mix until smooth, being careful not to overmix.

Method for Passion Fruit Curd:
1. Whisk sugar, purée, lime juice, and eggs over a double boiler until thick.
2. Whisk in butter and gelatin.
3. Strain and allow to cool.

Method for Chocolate Crémeux:
1. Bloom gelatin and set aside.
2. Heat milk, cream, and sugar until scalding.
3. Temper yolks and cook until nappé.
4. Pour over chocolate and gelatin; immersion blend until smooth.
5. Strain and cool.

Method for Chocolate Crumble:
1. Combine dry ingredients.
2. Melt butter and add to dry ingredients.
3. Mix with hands until a crumb forms.
4. Bake at 300°F for 10 minutes, stir, then bake 10 minutes more.

Method for Whipped Cream:
Whip to stiff peaks.

Method for Assembly (bottom to top):
1. Chocolate Cake
2. Passion Fruit Syrup
3. Passion Fruit Curd
4. Chocolate Crumble
5. Chocolate Crémeux
6. Whipped Cream Quenelle