Method

• 1.
  Preheat the oven to 160°C. Grease and line the sides of eight 7.5cm ring moulds with baking paper, and place on a baking paper-lined baking tray.
• 2.
  Place the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water), stirring until melted and combined. Stir in cocoa, then cool.
• 3.
  Using an electric mixer, whisk 3 eggs and 2/3 cup (150g) sugar until thick and pale. Fold almond meal through chocolate mixture, then fold in egg mixture. Divide batter among ring moulds, then bake for 25 minutes or until a skewer inserted into centres comes out clean. Set aside to cool completely on tray.
• 4.
  Place 8 gelato scoops on cooled cakes. Freeze until needed.
• 5.
  To make passionfruit syrup, place passionfruit pulp, 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a saucepan over medium heat, stirring until sugar dissolves. Cook for 5 minutes or until slightly thickened. Set aside to cool.
• 6.
  Using an electric mixer, whisk extra 6 eggwhites and remaining 12/3 cups (370g) sugar until stiff, glossy, and sugar dissolves. Remove cakes from freezer and unmould. Cover with the meringue. Using a kitchen blowtorch, caramelise until dark golden. Drizzle over passionfruit syrup and serve immediately.