The fragrant sourness of passion fruit undercuts the richness of chocolate in this delicious gluten-free cake
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Serves | 6-8 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 823 |
| Fat | 45.1g |
| Saturates | 29.5g |
| Protein | 8.6g |
| Carbs | 101.6g |
| Sugars | 93.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Grease or line a 20cm-round springform cake tin or a tin in the shape of a 5 with the equivalent capacity.
2
Melt and warm the butter in a medium-sized saucepan placed over a medium heat. Remove from the heat. Chop the dark chocolate. Add it to the butter and stir until melted.
3
Whisk in the sugar and eggs.
4
Pour into the cake tin and bake for 35-40 minutes – it should be barely set with a bit of a wobble in the middle. Remove from the oven and allow to cool completely (it will fall and crack a little).
5
Carefully remove from the tin. Spread the passion fruit pulp on top, then continue to decorate as desired.
