Pear and Chocolate Cake
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
5 h.
Preparation
Ingredients
for
- For the cake
- 4 egg yolks
- 4 egg whites
- ⅔ cup sugar
- 1 tsp vanilla extract
- ¾ cup flour
- ⅓ cup cocoa powder
- For the filling
- 4 cups canned pears
- 1 cup heavy cream
- 1 tsp vanilla extract
- 2 packets white gelatin
- 1 Tbsp Pear liqueur
- For the decoration
- 2 cups heavy cream
- ½ cup Dark chocolate
- 1 tsp vanilla extract
How healthy are the main ingredients?
sugarPreparation steps
1.
Preheat oven to 350 degrees F. Grease 9' inch springform pan with butter and lightly sprinkle with flour to coat.
2.
Beat the egg yolks with 1/2 of the sugar and vanilla extract until foamy. Beat the egg whites until they form soft peaks then sprinkle in the remaining sugar and continue beating until they form stiff peaks. Fold the beaten egg whites gently into the egg yolk mixture.
3.
Sift the flour and cocoa over the egg mixture and gently fold in. Turn mixture out over prepared cake pan. Smooth out the top and bake for 25-30 minutes or until a toothpick inserted in middle comes out clean. Remove from oven, allow to slightly cool, loosen and release from pan onto a cooling rack. Allow to cool completely and slice in half horizontally.
4.
For the filling, drain the pears from the can, reserving the liquid. Set aside 3 pear halves and puree in blender the remainder. Add pear juice until total puree amount is 18 oz, or 2 1/4 cups. Prepare gelatin according to package directions. In large bowl whip the cream until stiff peaks form, gently mix in gelatin, vanilla extract and pear liqueur. Spread filling over the top of one cake half, top with second cake half and spread remaining filling on top. Chill cake for approximately 2 hours, or until cream is set.
5.
While cake is chilling, prepare the remaining decoration. In small saucepan heat 1 cup of cream with 1 oz. dark chocolate stirring until melted. Place in refrigerator until cold then whip the mixture until stiff peaks form. Grate remaining chocolate and set aside. When cake has chilled, remove from refrigerator and cover the sides of cake with whipped chocolate cream. Slice the reserved pear halves and arrange in circle on top of cake. Whip remaining cream and vanilla. Using star nozzle number 8 pipe rosettes around edge of cake. Sprinkle grated chocolate to complete.
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