INGREDIENTS
100 g
passion fruit puree
65 g
granulated sugar
2
large eggs
2 tsp
water
1/2 tsp
powdered gelatin
170 g
butter, very cold
2 g
kosher salt
52 g
flour
2 g
cornstarch
50 g
granulated sugar
33 g
cocoa powder
2 g
kosher salt
43 g
butter, melted
115 g
butter, at room temperature
250 g
granulated sugar
60 g
tightly packed) light brown sugar
3
large eggs
110 g
buttermilk
75 g
grapeseed oil
12 g
vanilla extract
185 g
cake flour
4 g
baking powder
4 g
kosher salt
150 g
mini chocolate chips
115 g
butter, at room temperature
40 g
confectioners’ sugar
55 g
milk
1 1/2 g
instant coffee powder
1 g
kosher salt
60 g
passion fruit puree
40 g
mini chocolate chips