Chocolate Cake with Tropical Fruit and White Chocolate Sauce

Preheat oven to 350 degrees F (180 degrees C).

Grease side of 9-inch (2.5 L) springform pan, line bottom with parchment paper. Set aside.

In heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring often.

Scrape into large bowl; let cool for 5 minutes.

Whisk in egg yolks, 1 at a time; and whisk in vanilla.

Set 2 tablespoons (25 mL) of the sugar aside.

Sift remaining sugar and cocoa over batter; whisk gently until smooth.

In separate bowl, beat egg whites until soft peaks form.

Beat in reserved sugar, 1 tablespoon at a time until stiff glossy peaks form.

Whisk about one-third into batter; fold in remaining egg whites.

Scrape into prepared pan, smoothing top; bake in centre of oven for 30 minutes.

Let cool in pan on rack. Invert onto flat serving plate. (Make ahead: cover and set aside for up to 24 hours.)

In bowl, stir together mango, kiwi fruit, and pineapple. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Heat 3/4 cup (175 mL) of the cream until steaming and bubbles form around edge.

Place chocolate in heatproof bowl; pour in cream and stir until smooth.

Let cool to room temperature.

In separate bowl, whip remaining cream; fold about one-third into chocolate mixture.

Fold in remaining cream and vanilla. (Make ahead: Refrigerate in airtight container for up 24 hours). Makes about 2 cups
(500 mL).

To serve, dust icing sugar over cake.

Serve in wedges on pool of White Chocolate Sauce with fruit.