Ingredients
Chocolate ganache
Method
1.Make chocolate ganache. Stir ingredients in small bowl over small saucepan of simmering water until smooth (do not allow water to touch base of bowl). Refrigerate about 30 minutes, stirring occasionally, until spreadable.
2.Preheat oven to 150°C (130°C fan-forced). Grease cans, line with baking paper. Cakes can be baked in eight 170g passionfruit pulp cans (5.5cm diameter, 8.5cm tall). Remove the top of the cans with an opener that removes the rims from the cans (ring-pull cans are not suitable). Freeze pulp for another use. Remove and discard the paper label from cans, then wash and dry the cans well.
3.Chop fruit and nuts finely, combine in large bowl.
4.Beat eggs and sugar in small bowl with electric mixer until thick and creamy. Add rum, butter and sifted flours, beat until combined. Stir egg mixture into fruit mixture. Push mixture firmly into cans, place cans on oven tray.
5.Bake cakes about 30 minutes. Turn top-side up onto wire rack to cool.
6.Line tray with baking paper, spread melted chocolate into 26cm square. Refrigerate until set.
7.Cut four cakes in half crossways. Sandwich one of the whole cakes and one of the half cakes together, end-to-end, with ganache. Repeat with remaining whole cakes and three half cakes to make a total of four logs.
8.Place logs on serving plate, spread all over with ganache. Break chocolate into small pieces, gently push into ganache. Refrigerate until set. Serve dusted with sifted icing sugar.
