Chocolate meringue pie "Pear Helene"

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 100 g Fine dark chocolate (at least 85 % cocoa)
  • 1⁄2 l Milk
  • 1 pack of Cream pudding from shavings - Fine tart chocolate
  • 2 TABLESPOONS + 225 g sugar
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Grease
  • 4 Eggs (Gr. M)
  • 200 g Fine dark chocolate (at least 85 % cocoa)
  • 200 g soft butter
  • 75 g + 150 g sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 250 g Flour
  • 1⁄2 Package Baking Powder
  • 3 TABLESPOONS Milk
  • 1 can(s) (425 ml) Pears
  • 5 sheets white gelatine
  • 200 g Whipped cream

Directions

  1. 1

    For the cream, chop 100 g chocolate. Bring 500 ml milk to the boil, remove the pot from the stove. Stir the pudding grater and 2 tablespoons of sugar into the milk with a whisk and continue stirring vigorously for about 1 minute. Stir in the chopped chocolate and let the pudding stand for about 3 minutes.

  2. 2

    Stir the pudding vigorously once again. Place foil directly on the surface of the pudding to prevent skin formation. Leave to cool.

  3. 3

    Grease a springform pan (26 cm Ø) for the cake base. Separate 3 eggs. Break 200 g chocolate into pieces. Melt 150 g of it in a hot water bath, let it cool down lukewarm. Cream butter, 75 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer.

  4. 4

    Stir in 3 egg yolks and 1 egg one after the other. Stir in melted chocolate. Sift flour and baking powder on top and stir in 3 tbsp. milk briefly. Spread into the mould. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

  5. 5

    manufacturer) bake for about 15 minutes.

  6. 6

    In the meantime, melt the rest of the chocolate pieces in a hot water bath and let them cool off lukewarm. Beat 3 egg whites and 1 pinch of salt until stiff, while pouring in 150 g sugar. Spread the melted chocolate on top and fold in (see

  7. 7

    right) that streaks occur.

  8. 8

    Take the cake out of the oven and spread the beaten egg white on the cake base, leaving a margin of about 2 cm all around. Continue baking at the same temperature for about 15 minutes. Remove from the baking tin with a knife

  9. 9

    Let it cool down in the mould.

  10. 10

    Drain the pears and dice them finely. Soak gelatine in cold water. Cut the cake base in half horizontally. Place a cake ring around the lower cake base. Stir the pudding until smooth. Squeeze the gelatine and dissolve over low heat.

  11. 11

    Stir in 3 tablespoons of pudding by the spoonful, then stir into the remaining pudding. Whip the cream until stiff, then fold the pears into the pudding. Spread the pudding cream on the lower base. Place the upper cake layer on top.

  12. 12

    Chill the cake for at least 5 hours.

Nutrition Facts

KCAL
460 kcal
CARBS
41 g
FATS
28 g
PROTEINS
8 g