Pear and chocolate slices (diabetics)

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Warm the cream (do not boil!). Add the chocolate and stir until it has dissolved. Chill the chocolate cream for about 3 hours. In the meantime cut the vanilla pod lengthwise and scrape out the pulp. Cream fat, 50 g diabetic sweetener and vanilla pulp with the whisk of the hand mixer.

2. 2

   Separate the eggs and stir the egg yolks into the fat mass one after the other. Beat the egg whites until stiff, pouring in 22 g diabetic sweetener. Fold the beaten egg white into the fat mass. Mix flour and baking powder and fold in. Grease an angular springform pan (23 x 23 cm) and dust with flour. Pour the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Remove and let cool on a cake rack for about 10 minutes. Remove from the springform pan and let cool completely. Whip the chocolate cream until creamy and spread on the base. Chill for about 15 minutes. In the meantime, wash the pears, cut them into quarters, remove the seeds and cut them into fans.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Remove and let cool on a cake rack for about 10 minutes. Remove from the springform pan and let cool completely. Whip the chocolate cream until creamy and spread on the base. Chill for about 15 minutes. In the meantime, wash the pears, cut them into quarters, remove the seeds and cut them into fans. Cut the chocolate base into 10 pieces and cover with the pear fans. Decorate with mint

4. 4

   Waiting time approx. 3 hours. / 2 1/2 BE