Chocolate Cake with Pears
Healthy, because
Even smarter
Hazelnuts are rich in magnesium, vitamin E and niacin, which together strengthen the brain and nerves. The vitamin E is also an optimal cell protection, because it fights harmful free radicals. The chocolate cake also contains pears, which have a positive effect on our water balance through potassium.
Filo pastry comes from the Levant kitchen and is very similar to puff pastry. Since the product is now also known to us, you can get it in well-assorted supermarkets in the refrigerated department.
Ingredients
- Ingredients
- 50 grams Hazelnuts
- 200 grams Dark couverture chocolate
- 250 Mascarpone
- 3 egg yolks
- 50 grams butter
- 1 packet Filo dough (300 grams or approximately 11 oz)
- 4 Pear (from a jar or can)
- cocoa powder (for dusting)
Preparation steps
Toast the hazelnuts in a dry frying pan until fragrant, then let cool and chop coarsely.
Chop the chocolate and melt in a bowl over hot water.
Stir together the mascarpone and sugar and add the egg yolks one at a time. Mix in the melted chocolate and 2/3 of the hazelnuts.
Drain the pears. Melt the butter in a small saucepan and let cool slightly. Brush the springform pan with a little butter. Put two sheets of dough into the mold, leaving plenty to hang over the edge. Brush with some butter and insert two more sheets of dough, completely covering the bottom and sides.
Spread the chocolate mascarpone mixture over the dough, place the pears on top and press down slightly. Then place two more sheets of dough on top and brush with butter again. Wrap the cake in the dough and sprinkle with remaining butter.
Bake in a preheated oven (190°C) (approximately 350°F) for about 25-30 minutes. Cover with foil after 15 minutes if the cake is browning too quickly.
Remove and let cool. To serve, remove the cake from the pan, place on a cake plate and sprinkle with remaining hazelnuts and the cocoa powder.
