"150 grams of unsalted butter"
"165 grams of granulated sugar"
"185 grams of bittersweet chocolate, melted"
"150 grams of all-purpose flour"
"6 large egg yolks"
"8 large egg whites"
"a few drops of vanilla extract"
"passionfruit jam strained through a fine-mesh sieve"
"Glacé"
"160 grams of bittersweet chocolate, cut into small pieces"
"160 grams of granulated sugar"
"1/2 cup of water plus 2 tablespoons"
"150 grams of unsalted butter"
"165 grams of granulated sugar"
"185 grams of bittersweet chocolate, melted"
"150 grams of all-purpose flour"
"6 large egg yolks"
"8 large egg whites"
"a few drops of vanilla extract"
"passionfruit jam strained through a fine-mesh sieve"
"Glacé"
"160 grams of bittersweet chocolate, cut into small pieces"
"160 grams of granulated sugar"
"1/2 cup of water plus 2 tablespoons"
"In a mixing bowl, cream the butter with half of the sugar"
"Add the melted chocolate and vanilla extract"
"Add the egg yolks one at a time, beating well after each addition"
"Beat the egg whites in a separate bowl until stiff peaks form, using the remaining sugar"
"Immediately add the flour and mix carefully"
"Add the egg yolk mixture with the butter and mix well"
"Spread into an ungreased cake pan"
"Bake at moderate temperature (170°C) until a toothpick inserted in the center comes out dry"
"Cut in half"
"Fill with passionfruit jam and top with a thin layer of gelatin and finally, with chocolate glaze"
"In a saucepan, combine the chocolate, sugar, and water"
"Heat over medium heat, stirring constantly, until boiling"
"Remove from heat and stir for 4 minutes"
"Remove from heat and stir until the glaze starts to thicken"
"Spread rapidly over the cake."
