John Myers
Ingredients for 1 servings:
- 3 eggs
- 70 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 3 tsp, leveled baking powder
- 25 g cocoa powder
- 1 can of pear(s) (800 ml)
- 1 pkt. vanilla pudding powder, for cooking
- 6 sheets of gelatin
- ½ liter of milk
- ½ liter cream
- 1 bar of dark chocolate
- 1 bar of milk chocolate (or leftovers)
- 100 g cream
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes
simply heavenly, ideal for using up leftover Easter bunnies, Santa Clauses and leftover Kinder Surprise eggs
Preheat oven to 180°C. Beat eggs with sugar and vanilla sugar for about 10 minutes until frothy. Mix flour with baking powder and cocoa powder, sift onto the egg custard and fold in. Pour into a springform pan and bake on the middle shelf for about 25 minutes. Soak gelatine. Make a pudding from milk, sugar and pudding powder. Stir in the soaked gelatine and dissolve it in the pudding. Let it cool, stirring frequently. Whip cream until stiff, then fold into the cooled pudding mixture. Drain pears, cut into wedges (reserve 12 wedges for decoration), and arrange on the sponge cake. Place a cake ring around the base, spread the pudding mixture on top, and chill for about two hours. Melt chocolate in a double boiler. Add lukewarm cream, stir until smooth, and pour over the cake. The chocolate spreads best if you swirl the entire cake plate. Don’t be too slow, or it will harden too quickly. Chill, remove the cake ring and decorate with pear slices and, if desired, dollops of cream.
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