WHITE CHOCOLATE TORTE
with CARAMELIZED MANGOS & PASSION SAUCE

Torte:
4 tablespoons butter
12 ounces white chocolate
2 tablespoons passion fruit puree
1/2 cup cake flour, sifted
10 egg yolks
1/4 cup granulated sugar
6 egg whites
1/2 cup granulated sugar
3 mangos

Sauce:
5 each passion fruits
Sugar to taste
1 vanilla bean

Melt butter, white chocolate and passion fruit puree together. Allow to cool slightly. Add sifted cake flour, folding to combine. In a separate bowl, combine egg yolks and 1/4 cup sugar, whisking until light and fluffy. Then combine egg whites and 1/2 cup sugar, whipping to stiff peaks. Fold egg yolks into chocolate mixture, fold egg whites into this mixture.Pour into two 9-inch cake pans and bake at 375 Fahrenheit for 35 minutes until firm and golden.

For the sauce, scoop out passion fruit flesh and pass through sieve. Add seeds back to the flesh. Add sugar to taste and one vanilla bean. Allow to macerate until ready to use. Chop mangos and place in center of the plate. Sprinkle with sugar and caramelize with a torch. Using a cutter, cut out a round of cake and place on mangos. Drizzle passion fruit sauce around.