Chocolate Pear Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, lukewarm
• 150 g sugar
• 200 g flour
• 2 tbsp baking powder
• 2 eggs
• 2 tbsp water, lukewarm
• 75 g sugar
• 100 g flour
• 1 tbsp baking powder
• 1 tbsp cocoa powder
• 300 ml cream
• 250 g chocolate coating (dark chocolate coating)
• 250 ml cream
• 2 packs of cream stiffener
• 2 small cans of pear(s), sugared
• 10 tbsp pear juice
• 200 ml cream
• 10 tbsp pear juice
• 50 g chocolate coating (dark chocolate coating)
• 1 pack of cream powder (cake cream)
• 1 small can/n pear(s), sugared
• 1 pack of chocolate shavings

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Total time approx. 6 hours

Sweet, fruity and creamy

For the light base, separate the eggs. Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with water and sugar until frothy. Sift the flour and baking powder onto the egg yolks and continue beating. Carefully fold in the beaten egg whites. Grease a springform pan well and line the base with baking paper. Bake the dough at 175°C for 20 minutes. Let it cool, then divide it in half with a knife. For the dark base, repeat the process, but add the cocoa powder to the flour. This base will not be divided. For the chocolate cream filling, gently heat the cream (do not boil!), chop the chocolate, stir it into the warmed cream, and melt it. Chill (it must be ice cold!). Then beat it and spread it on the first light cake layer. Place the dark cake layer on top. For the pear cream filling, drain the pears and let them drip off, reserving the juice. Cut the pears into small pieces. Whip the cream until almost stiff, add the pear juice and finish whipping. Stir in the cream stiffener and pour the filling onto the dark cake base. Arrange the pear pieces on top and place the second light cake layer on top. For the cream, whip the cream lightly, then add the pear juice and slowly stir in the cream powder. Melt the chocolate coating in a bain-marie and briefly stir it into the stiff cream. Spread it on the top and sides of the cake. To decorate, drain the pears, cut them into thin slices and arrange them nicely on the cream. Sprinkle the chocolate shavings on top and around the edge. Chill the cake for about 2 hours before serving.