How To Cook Chocolate Cream And Pear Cake - Recipe

Necessary products

For swamps:

• 150 grams of flour
• 1/2 teaspoon baking powder
• 150 grams of sugar
• 6 eggs
• 30 grams of cocoa powder
• 1/2 teaspoon cinnamon
• 1/2 lemon
• pinch of salt

For the fruit filling:

• 500 grams of well-ripened pears
• 400 milliliters of pear juice
• 1 lemon
• 2 tablespoons sugar
• 2 teaspoons vanilla sugar
• cinnamon, ginger to taste
• a packet of jelly fruit glaze

For the chocolate cream:

• 1 tablespoon fresh milk
• 2 egg yolks
• 125 grams of softened butter
• 25 grams of crystal sugar
• 50 grams of powdered sugar
• 30 grams of starch (corn)
• 1 pear
• 60 grams of dark chocolate

Method of preparation :

Turn on the oven to heat. Prepare a form in which you will bake marshmallows, cover it with parchment, grease and flour.

Divide the eggs into whites and yolks. Beat the egg whites on a bowl with ice until stiff foam is obtained.

Beat the yolks with the sugar, grated lemon peel, a pinch of salt and cinnamon.

Mix the cocoa and baking powder with the flour and you have to combine the combinations. Beat the yolks, gradually add half of the egg white foam. Then carefully and in portions put the dry ingredients, and finally the remaining proteins.

Spread the dough in the prepared dish and level the surface.

Bake the marshmallows for 40 minutes in a preheated oven at 180 degrees.

Once the color of the dough turns golden, remove the form from the oven and wait for the dough to cool a bit. Only then remove on a wire rack.

When completely cooled, cut it horizontally into two parts.

Make the filling by first peeling the pears, then cleaning them from the seeds and cutting them into thin pieces. Season with cinnamon, ginger, lemon peel and both types of sugar.

Dissolve the glaze in the fruit juice, following the instructions on the package. Pour it over the pears, stir and leave to cool.

Use a clean and dry detachable form to assemble the cake.

At the bottom of the dish put one tray, spread the fruit filling on it, which you cover with the second tray. Put the dish in the refrigerator, the dessert should cool well.

Make a cream. Pour 2/3 of the warmed milk over the chocolate and stir slowly until it dissolves.

Mix the yolks with the sugar with the starch and add the remaining milk. Stir, then carefully and gradually, beating with a wire for this purpose, add to the hot chocolate milk, which should be on the stove. As soon as the combination boils, it will start to thicken. At this point, remove from the heat and allow to cool completely (this is important as it will mix with the base butter cream).

Once this happens, beat the soft butter with the powdered sugar and add the chocolate to this mixture in small portions without stopping to beat.

When the cake is cold enough, take it out of the fridge, remove the ring from the dish and transfer to a suitable tray.

Cover the entire surface with the delicious cream, leaving a little for decoration.

Using the syringe, make 12 roses from the separated amount, as many as the pieces of the cake.

Put a piece of pear in the middle of each flower.

Enjoy your meal!