Chocolate Cake With Tropical Fruit And White Chocolate Sauce

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Grease side of 9-inch (2.5 L) springform pan, line bottom with parchment paper. Set aside.
3. In heatproof bowl over warm (not boiling) water, heat chocolate with butter, stirring often.
4. Scrape into large bowl; let cold for 5 min.
5. Whisk in egg yolks, 1 at a time; and whisk in vanilla.
6. Set 2 Tbsp. (25 mL) of the sugar aside.
7. Sift remaining sugar and cocoa over batter; whisk gently till smooth.
8. In separate bowl, beat egg whites till soft peaks form.
9. Beat in reserved sugar, 1 Tbsp. at a time till stiff glossy peaks form.
10. Whisk about one-third into batter; mix in remaining egg whites.
11. Scrape into prepared pan, smoothing top; bake in centre of oven for 30 min.
12. Let cold in pan on rack. Invert onto flat serving plate. (Make ahead: cover and set aside for up to 24 hrs.)
13. In bowl, stir together mango, kiwi fruit, and pineapple. (Make-ahead: Cover and chill for up to 8 hrs.)
14. White Chocolate Sauce:Heat 3/4 c. (175 mL) of the cream till steaming and bubbles form around edge.
15. Place chocolate in heatproof bowl; pour in cream and stir till smooth.
16. Let cold to room temperature.
17. In separate bowl, whip remaining cream; fold about one-third into chocolate mix.
18. Mix in remaining cream and vanilla. (Make ahead: Chill in airtight container for up 24 hrs).
19. Makes about 2 c.
20. (500 mL).
21. Preparation:To serve, dust icing sugar over cake.
22. Serve in wedges on pool of White Chocolate Sauce with fruit.