- 2 fennel bulbs, thinly sliced
- 100g/3½oz caster sugar
- 300g/10½oz dark bitter chocolate (minimum 60% cocoa content)
- 150g/5½oz unsalted butter
- 6 free-range eggs, separated
- 50g/1¾oz caster sugar
- 200ml/7fl oz double cream
- 100g/3½oz cream cheese
- 6-8 fresh passion fruit, seeds and pulp only
- cocoa powder, for dusting
- Preheat the oven to 100C/80C Fan/Gas ¼. Line a large baking tray with non-stick baking paper.
- For the candied fennel, put the fennel in a pan with the sugar and 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid has reduced to a syrup. Remove from the heat and leave to cool. Place half the fennel on the prepared baking tray and bake for 1-2 hours.
- For the cake, preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20cm/8in springform cake tin with baking paper. Lay the remaining fennel over the base of the prepared tin.
- Put the chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Heat, stirring occasionally, until melted and well combined. Remove from the heat and leave to cool slightly.
- Put the egg yolks in a bowl with 2 tablespoons of the sugar and whisk together. Stir in the melted chocolate and mix well.
- Put the egg whites in a separate clean bowl with the remaining sugar and whisk until stiff peaks form when the whisk is removed.
- Fold one-third of the egg white mixture into the chocolate mixture, to loosen it, then gently fold in the remainder and pour the mixture into the cake tin.
- Place on the middle shelf of the oven and bake for 20 minutes, or until risen and set. Remove from the oven and leave to cool before serving.
- For the passion fruit cream, put the double cream in a large bowl and whisk until stiff peaks form when the whisk is removed. Add the cream cheese and passion fruit and mix.
- To serve, cut the cake into wedges and dust with the cocoa powder. Serve with the candied fennel and a spoonful of passion fruit cream.