Chocolate Cake with Pears and Cranberries
Ingredients
- For the garnish
- 40 grams Chocolate (at least 60% cocoa)
- For the sponge cake
- 5 eggs
- 125 grams sugar
- 1 pinch salt
- 125 grams Pastry flour
- 3 Tbsps cocoa powder
- ½ tsp Baking powder
- butter (for the mold)
- Pastry flour (for the mold)
- For the pear and cranberry filling
- 4 Pear
- 150 milliliters white wine
- 1 Tbsp honey
- 1 lemon (juiced)
- 1 jar Canned cranberry (400 grams) (approximately 14 ounces)
- 2 packets red Pie glaze
- 500 milliliters Whipped cream
- 2 packets whipped cream stabilizer
Preparation steps
For the sponge cake: Preheat the oven to 180°C (approximately 350°F) convection. Separate the eggs. Whip the egg whites until foamy, gradually sprinkle in the sugar and continue beating with a pinch of salt until stiff and glossy. Combine the flour, cocoa powder and baking powder then fold into the egg yolks alternately with the egg whites. Grease and flour a springform pan, fill with batter and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the mold.
Remove the cake from the mold and cut into 2 horizontal layers. For the filling: Peel the pears, quarter, core and thinly slice. Bring the white wine, honey and lemon juice to a boil, add the pears, bring back to a boil, remove from the heat and let cool. Arrange cake rings around the 2 cakes. Strain the cranberries. Set 2 tablespoons aside for garnish.
Cook the glaze according to package instructions with the drained cranberry liquid and some water, if necessary. Fold in the cranberries, spread over the cakes and let cool. Arrange the drained pear slices over top and chill for another 30 minutes. Whip the cream and whipped cream stabilizer until stiff. Loosen the rings from the cakes and spread 1/3 whipped cream over each cake. Stack the layers together and spread the remaining cream around the edges. Sprinkle with the reserved cranberries and garnish with grated chocolate. Chill until ready to serve.
