Pear chocolate cake

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
2.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 75 g Almond kernels
  • 75 g Pistachio kernels
  • 20 g Flour
  • 20 g soft butter
  • 3 Eggs (size M)
  • 1 Protein (size M)
  • 350 g Sugar
  • 3 ripe pears
  • 4 sheets Gelatine
  • 150 ml Milk
  • 150 g Dark chocolate
  • 200 g Whipped cream
  • 1 TABLESPOON crushed pistachio kernels
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Crush almonds and pistachios in the universal chopper. Put almonds, pistachios, flour and butter in a bowl and mix. Separate the eggs. Put the egg yolks in a cool place. Beat 4 egg whites until stiff, while letting 100 g sugar trickle in.

  2. 2

    Carefully fold the beaten egg white into the flour mixture in portions. Pour the mixture into a greased springform pan (20 cm Ø), dust with flour, smooth it down and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see

  3. 3

    manufacturer) Bake for 35-40 minutes. Take the cake out of the oven and let it cool down for about 2 hours.

  4. 4

    Peel and quarter the pears and remove the core. Boil 250 ml water with 100 g sugar. Let the pears simmer for about 12 minutes. Remove the pot from the stove and let it cool down. Drain the pears and collect the syrup.

  5. 5

    Soak gelatine in cold water. Stir 3 egg yolks and 150 g sugar until creamy. Stir in 100 ml pear syrup and milk. Peel mixture over low heat to form a rose. Squeeze the gelatine and dissolve in the cream.

  6. 6

    Chill the cream for about 15 minutes until it begins to gel.

  7. 7

    Grate the chocolate. Cut 1 pear quarter into a fan shape and set aside. Purée the remaining pears. Whip cream until stiff. Fold 2/3 of the chocolate and cream into the pear mixture and spread on the pistachio base.

  8. 8

    Chill the cake for at least 4 hours. Before serving, decorate the cake with pear fans, chocolate and chopped pistachios.

Nutrition Facts

KCAL
380 kcal
CARBS
42 g
FATS
20 g
PROTEINS
7 g