पैशन केक चॉकलेट और हिबिस्कस जेली के साथ

Countertop: Start by preheating the oven to 180 degrees Celsius. This step is essential to ensure even baking of the pastry. In a large bowl, put the eggs together with the sugar and use a mixer to beat vigorously. Continue beating until the mixture becomes frothy and light in color, indicating that the air has been properly incorporated. Gradually add the oil and mix for a few seconds to make sure it has fully incorporated into the egg mixture. Then, in another bowl, mix the flour and cocoa and si sift this mixture in 2-3 batches over the beaten eggs. Use a spatula to incorporate the flour in gentle up and down motions, being careful not to form lumps. Once the mixture is smooth, pour the mixture into a 17 cm diameter baking pan lined with baking paper. Bake in the oven for about 30 minutes, or until the top passes the toothpick test. Once baked, remove from the oven and cool completely on a wire rack. Chocolate ganache: To make the ganache, break the chocolate into small pieces and combine with 150g liquid cream in a double-bottomed saucepan over low heat. Stir constantly to ensure that the chocolate melts evenly and you get a smooth, even mixture. When the chocolate has melted, turn off the heat and add the remaining cream (50 g), stirring well until fully incorporated. Allow the ganache to cool completely, then transfer to the fridge for 1-2 hours to firm up. Sour cream mousse: This step is prepared when assembling the cake. Start by hydrating the gelatine in cold water for 10 minutes. Next, dissolve the gelatin over bain-marie according to the package directions. Place the cold liquid cream in a bowl with the sugar and mix until aerated and doubled in volume. Add the regular cream (12% fat) and dissolved gelatin (which should be lukewarm), continuing to mix until the ingredients are fully integrated. This mousse will be used immediately to assemble the cake. Hibiscus jelly: For the hibiscus jelly, bring 200 ml of water to a boil in a pot. Once the water is boiling, pour it over the hibiscus flowers and leave to infuse for 3-4 minutes. After this time, strain the tea and save 50 ml for later. Allow this 50 ml of tea to cool, then set the gelatine to hydrate for 10 minutes. To the remaining tea, add the sugar and stir well. If the tea has cooled down, heat it until it reaches 30-32 degrees Celsius, then add the hydrated gelatine and stir until completely dissolved. You can make this jelly the night before to use the next day. Decor: Melt the chocolate and spread it on an acetate sheet or baking paper with a spatula. Let the chocolate stand at room temperature for 5 minutes, then draw 5x7 cm rectangles. Place the sheet in the fridge to harden. Assembly: Line a removable-bottom pan (17 cm in diameter) with foil or baking paper. Cut a 1 cm strip from the edge of the pastry and place in the center of the pan, sprinkle with a little tea. Remove the ganache from the fridge and mix to make it airy and light in color. Use a pos to spread it evenly over the top. Prepare the cream mousse and pour over the ganache. Refrigerate the cake for 1-2 hours, then transfer to the freezer for 2-3 hours. Once set, remove the cake from the freezer, gently warm the edge of the pan to open, and transfer the cake to a wire rack. Carefully pour the hibiscus jelly over the cake, repeating the process until it's all used up. When finished, transfer the cake to a platter and decorate with chocolate chunks and edible flowers for an elegant look.