Pre-heat the oven to 180c. Grease and line a 22cm loose bottom tin.
Lay the ¼ of the fennel bulb over the base of the tin.
Melt the butter and chocolate over a pan of simmering water in a large bowl.
Whisk the egg yolks with ½ the sugar and star anise for 30 seconds then whisk into
the chocolate mixture.
In a large mixer whisk the egg whites and the remaining sugar until stiff. Fold the
egg whites through the chocolate mix then pour it into the tin, over the fennel and
bake for 20 minutes.
To make the candied fennel: bring the water and sugar to the boil add the remaining
fennel and cook for 10 minutes.
To serve: Remove the cake from the oven, rest for a few minutes before removing
form the tin. Dust with cocoa powder, cut a slice and serve onto a plate with a
quenelle of crème fraiche, passion fruit and candied fennel.