Black man cake with pears

Name: Black man cake with pears
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g + 150 g whipped cream; 2 (100 g each) Dark chocolate bars; 3 Eggs (Gr. M); 100 g + 75 g sugar, 75 g flour; 50 g (45 g) + 3 go. tablespoons cornstarch; 2 tablespoons (15 g) Cocoa; 1/2 package Baking Powder; 800 g medium ripe pears; 300 ml Pear juice; 7-10 Tbsp juice of 1 lemon, 2 tablespoons pear brandy; 100-150 g semi-bitter couverture; 1 package Vanillin sugar; 7-10 Tbsp Chocolate decor, pear wedges and cocoa; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g + 150 g whipped cream
2 (100 g each) Dark chocolate bars
3 Eggs (Gr. M)
100 g + 75 g sugar, 75 g flour
50 g (45 g) + 3 go. tablespoons cornstarch
2 tablespoons (15 g) Cocoa
1/2 package Baking Powder
800 g medium ripe pears
300 ml Pear juice
7-10 Tbsp juice of 1 lemon, 2 tablespoons pear brandy
100-150 g semi-bitter couverture
1 package Vanillin sugar
7-10 Tbsp Chocolate decor, pear wedges and cocoa
baking paper

Directions

1
Heat 500 g cream (do not boil!). Break the chocolate into pieces, melt in the cream while stirring, let it cool down. Chill overnight
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 100 g sugar. Beat in the egg yolks one by one. Sift flour, 50 g starch, cocoa and baking powder into it and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Let it cool down
3
Peel, quarter, core and chop the pears. 6 tablespoons pear juice and 3 go. Mix tbsp. starch. Boil up the rest of the pear juice, lemon juice and 75 g sugar. Steam pears for 4-5 minutes. Stir in starch, bring to the boil. Stir in pear brandy. Cool down a little. Halve the sponge cake once. Place the edge of the mould around the bottom. Spread the compote on top. Place the second base on top. Chill for about 1 hour.
4
Whip the chocolate cream until creamy, spread on the cake. Chill for about 1 hour. Coarsely chop the chocolate coating and melt in a hot water bath. Cool down a little. Spread on the chocolate cream. If necessary, wave it with a cake comb. Chill for about 1 hour. Whip 150 g cream and vanillin sugar until stiff. Decorate cake with cream, decoration, pears, cocoa