Pear and chocolate cake Sacher style

Ingredients

Directions

1. 1

   Chop 200 g chocolate and melt over a warm water bath. Separate the eggs. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in egg yolks one after the other, then stir in melted chocolate well. Mix flour and baking powder and stir into the chocolate mixture. Beat 4 egg whites until stiff, while pouring in 15 g icing sugar each. Carefully fold into the mixture in portions

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Take the cake out of the oven, remove from the tin after about 15 minutes and carefully remove the baking paper. Let the cake cool down on a cake rack

3. 3

   Peel 200 g pears, quarter them, remove seeds and cut them into pieces. Mix the pears with the gelling sugar in a pot, add lemon juice and cinnamon. Bring everything to the boil while stirring over high heat. Let it boil for about 3 minutes at the same heat and stir constantly and puree

4. 4

   Cut the cake in half horizontally. Spread the bottom cake layer with approx. 1/3 tbsp of the pear-cinnamon jam. Place the second cake layer on top and spread with the remaining jam all around.

5. 5

   Chop the chocolate coating. Boil up the cream. Stir in chocolate coating and coconut oil. Stir until the chocolate coating is shiny. Cover the cake with the chocolate cream and leave to dry in a cool place for at least 1 1/2 hours

6. 6

   1 quarter the pear, remove the core and cut the pear quarters into slices. Peel off 50 g of chocolate with a peeler. Arrange the cake on a plate with pear slices and chocolate curls

7. 7

   waiting time approx. 2 hours