In a mixer with a nozzle, a spatula beat 180 g of butter. Gradually add 125 g of granulated sugar. Enter 4 yolks at high speed one at a time.
Add, sifted through a sieve, 200 g of wheat flour, 70 g of cocoa powder, 10 g of baking powder and 5 g of salt. Knead at low speeds. Pour 100 ml of milk.
Beat with a mixer 4 proteins. Gradually add 125 g of granulated sugar.
The resulting meringue is gradually introduced into the basis for the test, mix.
Lubricate the baking dish with butter and sprinkle with wheat flour. We spread the finished dough into the form, evenly distributing. Bake in the oven for 20 minutes at a temperature of 200 degrees, and then another 40 minutes at a temperature of 160 degrees.
In a saucepan, we combine 50 ml of water and 50 g of apricot jam. Bring to a boil and soak the resulting syrup dessert through special holes
Cut 50 g of dark chocolate and melt in a water bath. Add 10 g of ten percent cream.
Cover the surface of the cake with chocolate ganache. Garnish with physalis, passion fruit, and icing sugar. Bon Appetit!