Crunchy Chocolate Pear Cake (Print Version)
# Ingredients:
→ Biscuit Base
01 -
2 eggs
02 -
60g of dark chocolate
03 -
1 packet of vanilla sugar
04 -
1 tablespoon of cornstarch
→ Crunchy Layer
05 -
18 lace crepes
06 -
70g of hazelnuts (or 50g praline powder)
07 -
30g of hazelnut paste
08 -
100g of dark chocolate
09 -
100g praline chocolate
→ Pears
10 -
600g of pears
11 -
30g of butter
12 -
1 packet of vanilla sugar
→ Chocolate Mousse
13 -
6 egg whites
14 -
200g of 70% dark chocolate
15 -
1 tablespoon of sugar
→ Topping
16 -
3 lace crepes
# Instructions:
01 -
Turn the oven on to preheat it at 180°C. Melt the chocolate, then stir in the vanilla sugar and cornstarch. Add one whole egg and only the yolk from another. Whip the remaining white until stiff peaks form, then gently fold it into the batter. Bake the mixture for 10 minutes in a 22cm cake pan.
02 -
Toast the hazelnuts and crush them into bits. Break up the lace crepes into pieces. Melt the chocolates, then mix in the hazelnuts, crushed crepes, and hazelnut paste. Once smooth, spread this over the cooled biscuit layer and pop it in the fridge to set.
03 -
Chop the pears into small cubes and sauté them in a pan with butter and vanilla sugar. Let them cook until they’re super soft. Drain away any extra juice, wait for them to cool, then layer them over the crunchy chocolate layer. Chill in the fridge.
04 -
Melt the chocolate and let it cool just a bit. Beat the egg whites with sugar until they're fluffy and airy. Mix the chocolate gently into this without losing the fluffiness. Pour the mousse on top of the pears, smooth the surface, and leave it in the fridge for at least 4 hours.
05 -
Carefully remove the cake from the pan and crumble the lace crepes on top to make it look extra special.
# Notes:
01 -
This dessert will stay fresh for 2-3 days if you keep it in the refrigerator.
02 -
For easy removal from the pan, run the mold underneath some warm water for a second.