Choco passion

Instructions

Brownies
Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper and set aside.
Heat fan oven 340F - 170°C.
Ina small sauce pan, heat whole eggs, yolks with sugar until 115F-45°C, whisking constantly.
In the bowl of a stand mixer, whisk the mixture until soft and foamy.
Meanwhile, melt chocolate with butter.
While the motor is running, pour the mixture chocolate/butter in the bowl and whisk to combine.
Then with a rubber spatula, mix in flour sifted with cocoa powder and salt.
Pour the mixture into the prepared pan and bake for 25 minutes.
Let completely cool before removing the cake from the pan.
With a serrated knife, trim the top (to get the brownies 2 cm thick),cut a 7-inch/18 cm square and freeze.
Passion fruit cremoso
Line the bottom of a 7-inch/18 cm square pastry ring with clingfilm and set aside.
Soak gelatin sheets in cold water.
In a bowl mix eggs with sugar, just to combine.
In a small saucepan, heat water, passion fruit puree and vanilla seeds.
Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
until the mixture reaches 179.5 F - 82°C.
Remove from the haet, add wringed gelatin sheets and stir to melt.
Quickly cool the mixture to 105F - 40°C.
Add butter and blend to get a smooth and silky mixture
Reserve a coffee cup of cremoso and pour the remaining mixture in the prepared square ring
(I mean, you will need all the cremoso, less a coffee cup).
Freeze.
Light chocolate mousse
Soak gelatin sheets in cold water.
Melt chocolate.
Heat milk until 125F - 50°C.
Remove from the stove, add wringed gelatin sheets and mix to dissolve gelatin sheets completely.
Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.
When the mixture reaches 100F - 38°C (absolutely not under 95F - 35°C) gently add whipped cream.
Dark chocolate mirror glaze
Soak gelatin sheets in cold water.
In a medium saucepan bring 218°F-103°C water, sugar and glucose syrup.
Remove from the stove, add condensed milk and mix to combine.
When the temperature of the mixture reaches 150F - 65°C, add chopped chocolate and wringed gelatin sheets.
Blend the mixture with a hand blender to combine.
Pass the mixture through a fine-mesh sieve, twice or 3 times to remove bubbles.
Cover with plastic wrap and refrigerate overnight.
To assemble
Line the bottom of a 7 inch x 2 inch /18 cm x 5 cm. square pastry ring with clingfilm and with acectate sheets inside and set aside.
On the bottom of the pastry ring, insert the frozen brownies and pour a layer of chocolate mousse, ¼ inch-0,5 cm thick
Let set for 10 minutes in the freezer.
Insert the frozen passion fruit cremoso.
Pour the remaining mousse over the cremoso and smooth the top with a palette knife.
Freeze.
To serve
The day ahead, or 12 hours before serving, remove the dessert from the freezer, remove the mould and place the cake on a rack.
Heat the glaze to 115F - 40°C and glaze the cake.
Wait some seconds, then clean the edges.and using a spatula, lay gently the entremet on a serving plate.
Garnish as you prefer, refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).