Chocolate cinnamon tart with pears

Name: Chocolate cinnamon tart with pears
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Dark chocolate (70 % cocoa); 100 g + 5-6 cinnamon stars; 150 ml Oil; 125 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Whole milk yoghurt; 250 g Flour; 3 TSP Baking Powder; 6 sheets Gelatine; 1 can(s) (425 ml) Pears; 7-10 Tbsp Juice of 1 lemon; 750 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp some canned baby pears; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Dark chocolate (70 % cocoa)
100 g + 5-6 cinnamon stars
150 ml Oil
125 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Whole milk yoghurt
250 g Flour
3 TSP Baking Powder
6 sheets Gelatine
1 can(s) (425 ml) Pears
7-10 Tbsp Juice of 1 lemon
750 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp some canned baby pears
7-10 Tbsp Grease

Directions

1
Chop 150 g chocolate and melt over a warm water bath. Leave to cool a little. Finely crumble 100 g cinnamon stars in the universal chopper. Cream oil, sugar, 1 packet of vanilla sugar and salt for about 8 minutes with the whisk of the hand mixer. Stir in the eggs one by one. Stir in yoghurt and chocolate. Mix crumbs, flour and baking powder and stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. Let them cool down. Cut the base in half horizontally once. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Put 2 pear halves aside. Finely mash the rest of the pears in the juice and lemon juice. Squeeze the gelatine, dissolve and stir into the purée. Dice the halves that have been set aside. Whip 350 g cream until stiff. When the puree begins to gel, fold in the cream and pear cubes. Pour cream on the base and smooth it down. Place the lid on top and chill for 2-3 hours. Remove the cake from the ring. Mix cream thickener and 1 packet of vanilla sugar. Whip 400 g whipped cream until stiff, allowing the cream thickener to trickle in.
3
Whip 350 g cream until stiff. When the puree begins to gel, fold in the cream and pear cubes. Pour cream on the base and smooth it down. Place the lid on top and chill for 2-3 hours. Remove the cake from the ring. Mix cream thickener and 1 packet of vanilla sugar. Whip 400 g whipped cream until stiff, allowing the cream thickener to trickle in. Spread the cake with part of the cream. Pour the rest of the cream into a piping bag with a large star-shaped spout. Spray the tuffs onto the cake and chill. Chop 50 g chocolate and melt over a warm water bath. Pour some chocolate coating into a small piping bag and decorate the cake with it. Dip a small pallet or a knife into the remaining chocolate coating and pull it up along the edge. Repeat the process. Finely crumble 1 cinnamon star. Decorate the cake with pear wedges, crumbs and 4-5 cinnamon stars
4
Pour the rest of the cream into a piping bag with a large star-shaped spout. Spray the tuffs onto the cake and chill. Chop 50 g chocolate and melt over a warm water bath. Pour some chocolate coating into a small piping bag and decorate the cake with it. Dip a small pallet or a knife into the remaining chocolate coating and pull it up along the edge. Repeat the process. Finely crumble 1 cinnamon star. Decorate the cake with pear wedges, crumbs and 4-5 cinnamon stars
5
4 hours waiting time