Layers of rich Ocoa 70% cocoa sponge are paired with kumquat and passion fruit confit, finished with smooth Evocao 72% ganache and reconstructed cacao crumble.
Each piece is decorated with chocolate ganache and frosted to velvety perfection: smooth-looking and undoubtedly delicious.
This tutorial demonstrates gluten-free sponge techniques, fruit confit preparation, ganache frosting, and spray finishing for an unforgettable dessert.
Discover how to make this gluten-free chocolate cake with passion fruit and kumquat by Ramon Morató today!
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