Chocolate Cake with Pears and Cream
Baking and Desserts • French
Description
Chocolate Cake with Pears and Cream
Ingredients
- Butter 5 oz
- Bittersweet Chocolate 20 oz
- Farm fresh eggs 9 pieces
- Orange bitters 4 tablespoons
- Powdered Sugar 5 oz
- Chopped almonds to taste
- Cocoa Powder to taste
- Pears 2 pieces
- Cream 5 fl oz
Step-by-Step Guide
Step 1
Grease a springform pan with butter and line the sides with parchment paper. Preheat the oven to 355°F.
Step 2
Melt half of the chocolate in a water bath. Remove from heat.
Step 3
In a separate bowl, whisk 5 egg yolks in a water bath with powdered sugar. While continuing to whisk, slowly add the butter. Gently fold the mixture into the chocolate.
Step 4
Whip 5 egg whites to stiff peaks and fold into the chocolate mixture.
Step 5
Pour the batter into the pan and bake for 50 minutes, until the cake starts to rise and the surface cracks. Remove the cake from the oven and let it cool.
Step 6
After an hour, remove the cake from the pan and cut it in half horizontally. Place the top half of the cake cut side up back in the pan and drizzle with half of the liqueur.
Step 7
For the cream, lightly whip the cream. Melt the chocolate, let it cool slightly, and gently fold in the egg yolks. Add the resulting mixture to the whipped cream. Whip the egg whites to stiff peaks and fold into the chocolate mixture.
Step 8
Peel the pears and cut them into quarters. Arrange them on the cake in the pan. Drizzle with liqueur. Spread the cream over the pears. Cover with plastic wrap and refrigerate overnight.
Step 9
Cover with the second cake layer, remove the cake from the pan, and trim the edges with a knife. Decorate with cocoa powder and almonds.
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