An elegant dessert that combines the intensity of cocoa with tropical freshness.
If there is a dessert capable of surprising at first glance and winning over with the first bite, it is this gourmet cocoa sponge cake with passion fruit spheres Spherika. A recipe that starts from the simplicity of a classic homemade sponge cake but rises with a sophisticated touch: the contrast between deep cocoa, citrus glaze, and the tropical burst of passion fruit spheres.
Perfect for celebrations, special snacks, or as a closing of an elegant dinner, this dessert combines the best of two worlds: the warmth of the traditional oven and contemporary creativity. Each layer contributes a unique texture and flavor nuance, achieving an irresistible harmony among sweet, sour, and exotic.
Ingredients (for 6-8 people)
For the sponge cake:
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1 natural yogurt (125 g)
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3 eggs
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1 yogurt measure of cocoa powder (unsweetened)
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1 yogurt measure of extra virgin olive oil (EVOO)
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2 yogurt measures of sugar
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3 yogurt measures of wheat flour
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16 g chemical leavening (baking powder)
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A pinch of salt
For the lemon glaze:
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250 g powdered sugar
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1 egg white
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1 tablespoon natural lemon juice
For decoration:
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passion fruit spheres Spherika (to taste)
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Chocolate shavings (optional)
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Fresh mint leaves (optional)
Step-by-step preparation
1. Prepare the sponge cake mixture
In a large bowl, add the natural yogurt, lightly beaten eggs, and extra virgin olive oil. Mix well with a whisk or mixer until the liquid ingredients integrate.
Next, add the sugar and stir until a smooth cream forms. Sift the flour, cocoa, and baking powder over the mixture to avoid lumps, and add a pinch of salt to enhance the flavors.
Beat until you get a homogeneous batter with a thick texture and shiny brown color.
Tip: For a fluffier result, beat the egg whites separately until stiff peaks form and fold them gently at the end with enveloping movements. This will add air and lightness to the batter.
2. Baking
Grease a mold (about 20–22 cm diameter) with oil or butter, and lightly dust with flour. Pour in the batter and level the surface.
Bake in a preheated oven at 180 °C for 35 minutes or until a toothpick inserted comes out clean.
Let cool for 10 minutes before unmolding, then place the sponge on a rack to cool completely before adding the glaze.
3. Make the lemon glaze
While the sponge cools, prepare the glaze. In a clean bowl, beat the egg white with powdered sugar and lemon juice.
Continue beating until a dense, white, shiny mixture forms. This glaze will add a citrusy touch that contrasts with the intensity of the cocoa and enhances the freshness of the passion fruit spheres.
Pro tip: For a thinner glaze, add a few extra drops of lemon juice. For a thicker finish (drip style decoration), add more powdered sugar.
4. Assemble and decorate
Once the sponge cake is completely cold, pour the glaze over the surface, allowing it to gently drip down the edges for a natural, elegant effect.
When the glaze has set, add the passion fruit spheres Spherika. Their amber color and natural shine create a spectacular contrast on the white glaze and dark background of the cake.
Optionally, finish the decoration with dark chocolate shavings and fresh mint leaves, which provide an aromatic and visually appealing touch.
Chef’s tips and variations
Gourmet touch:
Accompany each portion with a scoop of vanilla ice cream. The temperature contrast—the soft cake, fresh glaze, and creamy ice cream—creates a full sensory experience.
Gluten-free version:
Replace wheat flour with a mix of almond flour and cornstarch (same total proportion). You’ll get a moist cake with a more intense flavor.
Restaurant presentation:
Cut the cake into small cubes or rectangles, place them on a base of natural passion fruit sauce, and decorate with the passion fruit spheres. Serve with edible gold dust or edible flowers for haute cuisine presentation.
Flavor benefits and harmony
This sponge cake combines simple ingredients with complex nuances: cocoa adds depth and bitterness, lemon balances with acidity, and the passion fruit spheres Spherika introduce exotic freshness and the unexpected texture of a gastronomic jewel.
Each bite unleashes a play of contrasts: the sweetness of the cake, the freshness of the glaze, and the aromatic acidic burst of the spheres. A harmony that conquers not only the palate but also the eye.
Additionally, this dessert is as versatile as it is elegant: it can be served as a sophisticated snack, signature dessert, or in miniature format for cocktails or gourmet events.
Pairing and presentation
To accompany this cake, a sweet white wine (like Moscatel or ice wine) will enhance the tropical notes. You can also opt for mild coffee or jasmine green tea for a more subtle contrast.
Serve the cake on white or black plates with a base of passion fruit coulis. The Spherika spheres should occupy a central place—their golden shine is the element that adds sophistication and turns the dessert into an edible work of art.
