Pear and chocolate cake

Name: Pear and chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 400 g Dark chocolate; 500 g Whipped cream; 3 Eggs (size M); 175 g + 3 tablespoons sugar; 1 package Vanillin sugar; 125 g Flour; 1 go. Tsp baking powder; 2 TABLESPOONS Cocoa powder; 800 g Pears; 250 ml Pear juice; 1 package Pudding powder "Vanilla Flavor"; 1 TEASPOON Lemon juice; baking paper; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

400 g Dark chocolate
500 g Whipped cream
3 Eggs (size M)
175 g + 3 tablespoons sugar
1 package Vanillin sugar
125 g Flour
1 go. Tsp baking powder
2 TABLESPOONS Cocoa powder
800 g Pears
250 ml Pear juice
1 package Pudding powder "Vanilla Flavor"
1 TEASPOON Lemon juice
baking paper
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil

Directions

1
Finely chop the chocolate. Boil up the cream, stir in the chocolate and let it melt. Pour the chocolate cream into a bowl and cover and leave to cool overnight. Separate the eggs. Beat the egg whites and 3 tablespoons of lukewarm water until stiff, adding 125 g sugar and vanillin sugar. Stir in the egg yolks.
2
Mix flour, baking powder and cocoa, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in a preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let cool down. Peel and quarter pears, except for one half. Cut out the core, cut pear quarters into small cubes. Bring pear juice, pears and 50 g sugar to the boil, cover and cook for 4-5 minutes. Stir pudding powder with 3 tablespoons of cold water until smooth. Stir into the compote, bring to the boil again briefly and allow to cool. Cut the pear half into thin slices and sprinkle with lemon juice. Let 3 tablespoons of sugar caramelise.
3
Bring pear juice, pears and 50 g sugar to the boil, cover and cook for 4-5 minutes. Stir pudding powder with 3 tablespoons of cold water until smooth. Stir into the compote, bring to the boil again briefly and allow to cool. Cut the pear half into thin slices and sprinkle with lemon juice. Let 3 tablespoons of sugar caramelise. Dab the pear slices dry and pull them through the caramel with 2 forks and dry them on oiled aluminium foil. Cut the cake base in half horizontally, spread the compote on the lower base and place the other base on top. Whip the chocolate cream. Fill 5 tablespoons in a piping bag with perforated spout. Spread the cake with the remaining chocolate cream. Spray small tuffs on top and decorate with the pear wedges. Chill for about 1 hour
4
Cut the cake base in half horizontally, spread the compote on the lower base and place the other base on top. Whip the chocolate cream. Fill 5 tablespoons in a piping bag with perforated spout. Spread the cake with the remaining chocolate cream. Spray small tuffs on top and decorate with the pear wedges. Chill for about 1 hour
5
waiting time approx. 13 hours