Chocolate cake with pears and butter cream
12 servings
150 minutes
Chocolate cake with pears and cream is the embodiment of French culinary elegance. The delicate, rich chocolate sponge soaked in orange liqueur harmonizes with the airy cream, creating an exquisite balance of flavors. The sweetness of pears adds a light fruity freshness to the dessert, while cocoa and almonds finish it with a gentle nutty accent. This cake is perfect for special occasions when you want to delight yourself and loved ones with a refined dessert wrapped in French charm.
1
Grease the springform pan with oil and line the sides with parchment. Preheat the oven to 180 degrees.
- Butter: 130 g
2
Melt half of the chocolate in a water bath. Remove from heat.
- Dark chocolate: 500 g
3
In a separate bowl, whisk 5 egg yolks with powdered sugar in a water bath. While continuing to whisk, slowly pour in the butter. Gently fold the mixture into the chocolate.
- Chicken egg: 9 pieces
- Icing sugar: 150 g
- Butter: 130 g
- Dark chocolate: 500 g
4
Beat 5 egg whites into a stiff foam and fold into the chocolate mixture.
- Chicken egg: 9 pieces
5
Pour the batter into the mold and bake for 50 minutes, until the cake starts to rise and its surface cracks. Remove the cake from the oven and let it cool.
- Dark chocolate: 500 g
6
After an hour, remove the cake from the mold and cut it in half horizontally. Place the top part of the cake cut side up back in the mold and drizzle with half of the liqueur.
- Orange liqueur: 4 tablespoons
7
For the cream, lightly whip the cream. Melt the chocolate, let it cool slightly, and gently incorporate the egg yolks. Add the resulting mixture to the cream. Whip the egg whites to a stiff peak and add to the chocolate mixture.
- Cream: 150 ml
- Dark chocolate: 500 g
- Chicken egg: 9 pieces
8
Peel the pears and cut them into quarters. Arrange them on the dough in the mold. Drizzle with liqueur. Spread the cream. Cover with plastic wrap and refrigerate overnight.
- Pears: 2 pieces
- Orange liqueur: 4 tablespoons
9
Cover with the second layer, remove the cake from the mold, and trim the edges with a knife. Decorate with cocoa and almonds.
- Cocoa powder: to taste
- Almond: to taste
