Fill a medium sauce pot with 2 inches of water. Bring to a simmer. Set a metal bowl over the pot, making sure the bottom of the bowl doesn't touch the water.

Add the sugar, egg yolks, and passion fruit to the bowl. Whisk until eggs are incorporated. Add the butter and salt. Continue to gently heat egg yolk mixture until the butter has melted, stirring occasionally.

Once the butter has melted, switch to a wooden spoon. Stir continuously for about 8-10 minutes, until it has thickened enough that when you dip a spoon in the curd and then run your finger through it, your finger mark remains.

Remove from heat and strain thorugh a fine mesh seive into a small bowl. Cover with plastic wrap, adhering the wrap to the surface of the curd to prevent a crust from forming. Chill in the fridge at least two hours to thicken and cool.

Passion fruit curd can be made several weeks ahead of time. This recipe makes more than you will need for the almond cakelets, so be sure to enjoy some with your morning toast.

In a heavy-bottomed saucepan, heat cream until bubbling. Remove from heat and add chocolate. Let sit for 1 minute. Stir until smooth. Transfer to a small container and freeze untilfirm, at least 30 minutes. Once chilled, use a small cookie scoop to scoop into 3/4-inch balls. Place on a plate in refrigerator until needed.

Chocolate ganache balls can be made up to a week ahead.

Heat oven to 350 degrees. Spray muffin tin with nonstick cooking spray.

Using a food processor, mix dry ingredients (almond flour, confectioners' sugar, cornstarch, baking powder and salt), about 30 seconds. Add eggs, vanilla, and almond extract, processing until smooth. Pulse in butter. Scrape the mixture into a large bowl.

In a separate bowl, using a hand-held mixer, or in the bowl of an electric mixer using the whisk attachment, whisk egg whites on low speed until foamy. Add sugar. Continue beating eggs whites on medium-high speed until stiff peaks form.

Using a rubber spatula, fold a third of the beaten egg whites into the almond mixture. Then fold in another third, followed by the final third. Ensure that no streaks remain, but do not overfold as the egg whites will keep your cakelets from being too heavy.

Use an ice cream scoop to measure batter into the prepared pan. Bake for 10 minutes.

Remove from oven, place 1 ball of ganache in half of each of the cakelets. Push the ganache ball halfway down into the batter. Use a small cookie scoop to portion out a tablespoon of passion fruit curd into the remaining half of the cakelets.

Return to oven and bake until light brown and a toothpick inserted into the cake (not the chocolate or the curd!) comes out clean and the top of the cake is golden brown, another 8-10 minutes.

Allow the cakelets to cool in the pan for 10-15 minutes. Run a sharp knife around the edge of each cakelet, then transfer to a wire rack to fully cool.

Just before serving, top each passion fruit cakelet with an extra scoop of passion fruit curd.

Sprinkle cakelets with powdered sugar just before serving, if desired.