• 1 1/2 cups passionfruit juice concentrate
  • 1 1/2 cups heavy cream
  • 1 can sweetened condensed milk
  • 1 pound sliced chocolate cake
  • 10 1/2 ounces semisweet chocolate


  1. In a blender, mix the condensed milk, heavy cream and passionfruit concentrate.
  2. In a bowl lined with plastic wrap, arrange thin slices of chocolate cake, pressing firmly to the sides.
  3. Pour in the passionfruit mousse. Chill in freezer for at least 4 hours until quite firm.
  4. Melt the chocolate in a double boiler.
  5. Cover the torte with melted chocolate. Wait until hardened and serve.