Chocolate Pear Tart

Ingredients

Directions

1. 1

   Separate 5 eggs. Beat the egg whites until stiff, gradually add 150 g sugar. Stir in 5 egg yolks separately. Mix flour, baking powder and cocoa, fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Add the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Take out, let cool down for about 10 minutes. Remove the cake ring and let it cool down completely.

3. 3

   In the meantime, roughly chop the chocolate and melt it in a hot water bath. Whip the cream until stiff and put in a cool place. Beat the remaining eggs, egg yolks and sugar on a hot water bath with the whisk of a hand mixer until the sugar is dissolved.

4. 4

   Then remove from the water bath and whip to a firm cream. Stir the egg mixture into the chocolate. Then fold in the cream. Chill for about 15 minutes. In the meantime, drain the pears and cut the halves lengthwise into three.

5. 5

   Cut the sponge cake base twice. Cover the bottom base with approx. 2/3 of the pears. Spread with about 1/3 of the mousse. Place the 2nd cake base on top and spread about 1/3 of the mousse in a dome-shaped pattern. Place the remaining cake base on top and spread the rest of the mousse on the cake.

6. 6

   Chill for 3-4 hours. Decorate the cake with the remaining pears and sprinkle with chocolate rolls. Makes about 16 pieces.