Chocolate and pear cake with curd dough
10 servings
120 minutes
Chocolate-pear cake on cottage cheese dough is a true masterpiece of Austrian cuisine, combining the tenderness of cottage cheese dough, the richness of chocolate cream, and the freshness of fragrant pears. Austrian cuisine is famous for its pastry masterpieces, and this dessert is no exception: it carries the warmth of alpine traditions and the sophistication of European baking. The velvety chocolate cream, complemented by creamy softness, envelops rum-soaked pear pieces, giving the cake a refined depth of flavor. Its rich, slightly gooey chocolate accent harmoniously blends with the light tartness of the cottage cheese dough, creating a perfect balance. This dessert is ideal for both cozy family tea times and elegant finishes to festive dinners.
1
Mix flour with powdered sugar and salt, chop with butter in a food processor until crumbly. Mash the cottage cheese with two yolks, mix into the butter crumbs, and quickly knead into a shortcrust pastry. Roll into a ball and refrigerate for 30 minutes.
- Wheat flour: 170 g
- Icing sugar: 20 g
- Salt: pinch
- Butter: 100 g
- Soft curd cheese: 100 g
- Egg yolk: 6 pieces
2
Heat milk in a saucepan over low heat until boiling. Whisk 4 yolks with 100 grams of sugar until thick and light. Pour the milk into the yolks, stirring constantly. Pour the milk and eggs back into the saucepan and cook over low heat until thickened, stirring constantly.
- Milk: 320 ml
- Egg yolk: 6 pieces
- Sugar: 160 g
3
Melt the chocolate in a water bath. Add to the cream and mix well. Combine the cream with the whipped cream and strain.
- Dark chocolate: 60 g
- Single cream 10% fat: 80 ml
4
Peel the pears, cut each into 4 pieces. In a saucepan, heat water with 60 grams of sugar, then add rum and the pears. Simmer the pears until soft.
- Pears: 4 pieces
- Water: 300 ml
- Sugar: 160 g
- Rum: 2 tablespoons
5
Preheat the oven to 180 degrees. Roll out the dough in the shape, prick with a fork. Place the form in the freezer for 15 minutes — this will prevent the dough from deforming in the oven.
6
Brush the dough with yolk beaten with water, bake for 10 minutes. Remove the mold and let it cool.
- Egg yolk: 6 pieces
7
Pour the cream into the mold, slice the pears, and place them on top. Bake for 40 minutes at 160 degrees.
- Pears: 4 pieces
