|125 g||butter — melted and cooled|
|125 g||castor sugar|
|2 tsp||baking powder|
|1/2 tsp||bicarbonate of soda|
|1 tsp||vanilla extract|
|1 tsp||passion fruit extract|
|1/2||passion fruit — juiced|
Preheat the oven to 180⁰C and grease a mini loaf pan.
In a double boiler, melt the chocolate and then set aside to cool slightly.
Separate the eggs then, using an electric mixer, whisk the egg yolks and sugar until pale. Pour in the cooled, melted butter and continue mixing until combined.
Sift the flour and baking powder into the egg and butter mixture, folding to combine, then split the mixture into two bowls.
In the one bowl, add the melted chocolate to the mixture and fold to combine. In the second bowl, fold in the bicarbonate of soda, the vanilla and passion fruit extracts, as well as the passion fruit juice.
In a separate bowl, whisk the egg whites until stiff peaks form.
Split the fluffy egg whites between the two bowls (chocolate mixture and the passion fruit mixture) then gently fold to combine.
Alternating between the two mixtures, spoon them into the greased mini loafs pans.
Once they’ve filled the tins, take a skewer and swirl from one end to the other to create the marble effect.
Bake in the preheated oven for 25-30 minutes or until a skewer comes out clean.
Allow the cakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.