Dark snow mousse cake with pear

Ingredients

Directions

1. 1

   Put the pears on a sieve and drain well. Coarsely chop 100 g of couverture and melt on a warm water bath. Leave to cool. Cream the fat, 100 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate 2 eggs and chill the egg white. Add the egg yolks and 2 whole eggs one after the other, alternating with the starch, to the creamy fat-sugar mixture and mix well. Then stir in the liquid chocolate coating. Mix flour, cocoa and baking powder, sieve onto the mixture and stir briefly together with the cream. Put the dough into a greased springform pan (approx. 26 cm Ø), dust with flour and smooth it down. Place pears with the round side up on the dough and press them lightly into the dough. Bake in the preheated oven, lower rack (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. 5 minutes before the end of the baking time, whisk the egg whites with the whisk of the hand mixer until stiff. Finally, add 120 g sugar and continue beating until the sugar has dissolved. Spread the meringue mixture on the cake so that a good 1 cm wide edge remains free. Bake the cake in 25-30 minutes. Place the cake on a cake rack and carefully remove the meringue from the edge with a knife. Let the cake cool in the mould. Roughly chop the remaining chocolate coating, melt on a warm water bath and let it cool down. Remove the cake from the mould and sprinkle with the liquid chocolate coating. Let the chocolate coating set and dust the cake with icing sugar. Whipped cream tastes good with it

2. 2

   On 16 pieces:

3. 3

   2 hours waiting time