Blood Orange, Chocolate & Chili Upside-Down Cake

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I love the gorgeous tint that blood oranges have and I was looking forward to making a recipe with them. I find the combination of orange and chocolate delicious, and to give it a little kick I added one chili. This is not meant to be spicy; you just feel a little tingling on the tongue at the end.  And I felt it more the day after. After that I don’t know because we finished it on the second day. It is a very simple, soft and no-fuzz cake.

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This cake is for a 21cm cake mold.

Ingredients:

For the cake:

1 ½ cups of all-purpose flour

1 ¼ teaspoon of baking soda

½ teaspoon of salt

½ cup of cocoa powder

¾ cup of vegetable oil

1 cup of milk

1 tablespoon of white vinegar

2 egg yolks

1 egg

1 ½ cup of sugar

Zest of 1 orange

1 bird’s eye chili, chopped (I used a 5 cm long chili)

For the orange part:

1 or 2 blood oranges, sliced into about 1/2 cm slices

½ cup of sugar

3 tablespoons of butter

¼ cup of orange juice

 

Preheat your oven to 180C/350F and line the bottom of the cake mold with parchment paper.

Once the oven is hot, start to prepare the cake batter. Sift the flour with the cocoa powder, baking soda and salt.

Chop the chili with the orange zest, until it is very fine. Then place the zest and chili in a large bowl along with the sugar. Whisk it on low speed for 30 seconds to allow the oils to come out. Then add the egg and egg yolks, and whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

To make the orange part, place the butter, sugar and orange juice in a large pan over medium heat. Let it cook for about 3 minutes until the sugar dissolves, swirling the pan around. Carefully pour it into the prepared cake mold and arrange the orange slices on top of the caramel. Press a bit so that the orange slices stick to it.

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Then carefully pour over the cake batter.

Bake it for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Let it cool for 5 minutes in the mold and then carefully run a knife through the edges of the cake and turn it upside down on a serving platter.

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Whipped Passion Fruit & White Chocolate Ganache Tart

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I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.

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You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.

Ingredients:

For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)

 

Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.

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Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

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Chocolate Soufflé with a Passion Fruit – White Chocolate Ganache center

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Growing up in Peru, I drank liters and liters of fresh passion fruit juice. It is such a delicious treat. In the summer I would blend it with lots of ice. I would also eat it a lot in ice cream form and in other desserts. I love the combination of it with chocolate.

I wanted to make a souffle recipe for Valentine’s Day, since it always has a wow factor when you cut into it and find a melted center. But I wanted to make something different, not overly sweet and not red or pink. So I made a passion fruit and white chocolate ganache filling which would melt in the oven.

Making the soufflé is very easy. The only thing that is a bit delicate is the moment where you have to take the soufflé out of the mold and flip it onto the plate.  This is where you have to be careful, so it doesn’t break in the process. But if you are not feeling adventurous enough, they are individual servings so you can always just plate it without taking it out of the mold. And that is foolproof.

This recipe makes 4 soufflés.

Ingredients:

For the Passion fruit ganache:

5 passion fruits

1 tablespoon of sugar

100gr of white chocolate

50ml of heavy cream

For the chocolate soufflé:

125gr dark chocolate, chopped

123gr butter, melted

4 eggs

7 tablespoons of sugar

2 tablespoons of all-purpose flour, sifted

1 teaspoon of vanilla extract

To prepare the ramekins:

Butter

Cocoa powder

 

To make the ganache:

Blend the passion fruit pulp to break the seeds.  Pass the pulp through a sieve and discard the seeds.

Pour the passion fruit pulp into a small pan, add the sugar and cook for 4 minutes over medium heat.  Stir constantly to avoid it from sticking to the bottom.  Pour the pulp into a small bowl and set aside.

Place the chopped white chocolate and cream in a bowl. Over a water bath, stir until the chocolate has completely melted. Then add the passion fruit pulp and stir until combined.

Pour into a bowl; allow to cool down a bit before covering it with plastic film and putting it in the fridge overnight to firm up.

To make the soufflé:

Place the chopped chocolate and vanilla extract in a bowl. Pour the melted butter into the chocolate and stir until the chocolate has melted. If it hasn’t melted completely, pop it in the microwave for 30 second intervals until it has completely melted.

In another bowl, beat the egg yolks with half of the sugar until it turns pale. Add the melted chocolate mixture and stir until combined.

In another bowl, beat the egg whites with the remaining sugar until you have a merengue with stiff peaks.

Fold the merengue into the chocolate mixture.  Finally fold in the flour. Cover with plastic wrap and leave it in the fridge for 2 hours.

Preheat the oven to 180C/350F

To prepare the ramekins, grease them with butter and then add a small amount of cocoa powder and rotate them to allow the cocoa powder to stick to all the buttered surfaces.

To assemble each soufflé, fill about 2/3 of the prepared ramekin with the soufflé mixture, then place about 1 tablespoon of the ganache in the center. Finally cover the ganache with a bit more of the soufflé mixture. You don’t want to fill the whole ramekin as it needs space to rise. Overall, it should be filled to about ¾. Give it a light tap to get rid of any air. Be gentle, you don’t want the filling to sink to the bottom either.

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Bake for 20 minutes.

Once they are baked, carefully pass a knife through the edges of the ramekin to detach the soufflé. Put a plate over it and then carefully turn it over. Serve right away.