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Chef: Trish McKenzie Serves: 12 Time: 20 minutes
Combine the chocolate, PHILLY and passionfruit in a microwave proof bowl and melt together on 50 % power for 1½ minutes. Gently stir together. Set aside to cool to a spreading consistency.
Beat together the eggs and sugar using an electric mixer, until pale and thickened. Sift over the flours and pour the water down the inside of the bowl and gently fold together.
Spoon teaspoonsful of mixture onto lined baking trays to make 24, allowing room for spreading. Bake in a moderate oven 180oC for 10 minutes or until golden. Cool on a wire rack.
Sandwich together sponges with passionfruit cream. Dust with icing sugar and serve immediately.
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