- For the batter
- 4 eggs
- 175 grams sugar
- 1 packet Vanilla sugar
- 4 Tbsps hot water
- 200 grams Pastry flour
- 10 grams Cocoa
- Baking powder
- For the filling
- 6 sheets clear gelatin
- 1 can Pear (460 grams or 1 pound, drained weight)
- 125 milliliters milk
- 150 grams Dark chocolate
- 500 milliliters Whipped cream
- For soaking
- 2 Tbsps Rum
- For brushing
- 2 Tbsps Apricot jam
For the batter: Separate eggs. Beat egg whites until stiff, then beat in 75 grams (approximately 2.5 ounces) of sugar. Beat egg yolks with remaining sugar, vanilla sugar and water until frothy. Fold in egg whites. Combine flour, cocoa and baking powder and fold into egg mixture.
Line the bottom of a springform pan (26 cm or 10 inches in diameter) with parchment paper. Pour batter into pan and smooth out. Bake in an oven preheated to 180°C (approximately 350°F) for 25-30 minutes. Remove and let cool for 10 minutes, then carefully remove from pan and release onto a wire rack.
For the filling: Soak gelatin in cold water. Drain pears in a sieve. Julienne pears. Heat milk. Chop chocolate and melt in milk, stirring constantly. Dissolve gelatin in chocolate milk. Chill until liquid begins to gel. Beat cream until stiff and fold into filling.
Cut cake in half horizontally. Line a round bowl with the lower layer of cake. Top with filling and smooth out. Add pear slices, cover with plastic and chill for 3 hours.
Soak upper layer of cake with rum and brush with jam. Remove plastic wrap from dome and add remaining cake. Flip dome onto a cake plate.
For the garnish: Beat cream and stabilizer until stiff. Fold in cocoa powder and spread onto dome. Sprinkle with grated chocolate and serve.