Ecuador chocolate sponge cake with coconut crème anglaise and passion fruit and sugar cane brandy esterification.

Chocolate sponge cake

• Melt the butter or cocoa butter in the microwave for a few seconds and mix with the chocolate coating a little melted previously until it is a homogeneous paste.
• Add the egg yolks and sugar and beat well so that there are no lumps, then add the cocoa while beating the egg whites and when everything is well mixed, add the previously sifted flour and keep stirring until a homogeneous and fine texture is obtained, fill the liter siphon with two gas charges and let it rest in the refrigerator for at least 3 hours. We take a glass of cork or cardboard we make three holes in the base and fill it with the mass of the siphon in half and we put it to cook in the microwave 45-50 seconds at maximum power, let it cool, unmold and ready.

English coconut cream

• Put to infuse the coconut milk and malibu in a metal bowl whiten the sugar and egg yolks once well whitened join with the milk and cook with enveloping movements with a wooden spatula and not to exceed more than 85º.

Passion fruit (passion fruit) and sugar cane brandy sphere

• Mix with a mixer the passion fruit puree together with kip pH, the brandy, the syrup and the alginate, the citras and mix well until there are no lumps.
• Mix the liter of water and the calcium chloride and mix well and let it stand overnight with the help of the specifying spoons to place the passion fruit mixture in the alginate bath. Leave in the bath for about 2 minutes.
• Remove from the bath and clean the sphere with the clean water bath with the other liter of water, drain on absorbent paper and serve.

Finishing and plating

• In a deep dish put on the base a little coconut crème anglaise, make the biscuit in the microwave, let cool a few seconds and unmold then make a small hole in the center and introduce the passion fruit esterification and decorate with rose petals.