In the original recipe in chocolate ganache added the pulp from 6 passion fruit, but in my case I bought 3 packages of blackberries (total for 10 rubles each!!!) and decided to prepare a cake with her. So, prepare chocolate fruit ganache. To do this we need to obtain 80 ml of fruit puree. I crushed the blackberries in a blender and rubbed through a sieve to get rid of the bones.

In this photo I tried to show that BlackBerry puree turned 80 ml, but labels on a black background is almost invisible.:blush: Put the fruit puree in a saucepan, slightly warm and add honey. Mix well.

Chocolate break into pieces and melt in a water bath, add warm BlackBerry puree and mix thoroughly.

Now add the pieces of butter and mix until the pieces of butter will not melt and do not form a homogeneous, smooth mass. The ganache is ready. Cover the bowl with film and put in the refrigerator. If time is short, and the ganache is not frozen, whip it with a blender and it will thicken. I don't want to do the ganache was very thick and I even had him turn the heat slightly in the microwave, so he lay flat on the meringue when assembling the cake.

Meringue that I made for this cake called Digenes (dijonnaize). It is very light, crisp meringue is less sweet than traditional French. To prepare the meringue, we need to prepare the almond-sugar flour. It is a mixture of sugar and almonds in equal proportions. Pour the sugar (80 g) and almonds (85 grams) in the bowl of a blender and carefully blend them.

Should get here this granular mass. The almond did not allocate the oil need to be grinded briefly, intermittently.

Almond-sugar flour put in a bowl and add 90 grams of sugar and 3 tbsp milk. Thoroughly mash everything together to obtain the test.

In egg whites with a pinch of salt and whisk until a light foam.

Increase speed of mixer and gradually powdering crystalline sugar (65 g), whip the egg whites until stiff peaks and complete dissolution of sugar. Add the hazelnut dough and stir it with the spatula method of folding.

Work here is light, airy dough, which need to shift into a pastry bag.

On the parchment, draw a circle the desired diameter, turn the sheet and put the cakes starting from the center. The author has received the cake 2 with a diameter of 22 cm, I wanted to make some small but high cake and drew a circle with a diameter of 15 cm as a result I got 6 cakes and 3 small remnants of the test of the control pellets, which is very useful to you when you need to test the readiness of cakes. Then these little meringues can grind and sprinkle them sides of cake. Bake cakes at T 130 With or without convection 100 C with convection for about two hours. The exact time can not be specified, because the time depends on humidity, freshness of eggs and the characteristics of your oven. Meringue should be light and dry, and after complete cooling it is easy to separate from the parchment.

The time came to collect the cake. In principle, you can make another layer for this cake, only needs to notice that meringues are only suitable for so-called "dry" creams, i.e. creams containing large amounts of fat and not impregnating the meringue, not softening it. For example, this is a classic butter creams and various chocolate ganache. However, if the meringue is covered with a thin layer of chocolate, then you can use for sandwiching and wet mousse, and whipped cream.

The cakes put the chocolate and fruit ganache, Boca sprinkle the meringue crumbs, top sprinkle with cocoa through a strainer. Garnish with blackberries and mint. Cut the cake and call all home to tea. Bon appetit!