Chocolate Mousse Pear Cake
- For the pastry
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 2 Tbsps sugar
- 1 egg
- 2 Tbsps grated Chocolate
- 1 Round cake (for splitting) (about 2 cm thick)
Sift the flour onto the work surface, mix with sugar and salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the well Add the egg in the center and about 2 - 3 teaspoons lukewarm water. Mix all ingredients with a knife and chop well, so small crumbs form. Quickly knead dough with the hands. Then place on slightly floured surface and roll to about 4 mm thin. Place on the bottom of the greased springform pan. Sprinkle with grated chocolate and bake in a preheated oven (180°C) (approximately 350°F) for about 10-12 minutes. Remove from the oven and let cool.
Cut the sponge cake carefully and place a layer of the pastry aside.
For the chocolate, melt with the double cream and liqueur in a water bath that is gently heated, beat and cool for 3 hours in the refrigerator.
Drain pears, pat dry, cut half of them into thin slices and spread over the biscuit base. Use approximately 3/4 of the cream, flatten, place on the other sponge cake and spread on the remaining cream. Cut the rest of the pears into columns and distribute decoratively on the cake. Serve sprinkled with chocolate curls.