Pear Helene Cake

Ingredients for 1 servings:

• 125 g flour
• ½ pack of baking powder
• 50 g chocolate shavings
• 2 m.-sized eggs
• 125 g sugar
• 100 ml sunflower oil
• 1 can pear(s) (825 g)
• 2 packs of cake glaze, clear
• n. B. water
• 225 g dark chocolate
• 200 g whipped cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Pure chocolate enjoyment

Preheat the oven to 180°C (top/bottom heat). Drain the pears, reserving the pear juice. Mix the flour, baking powder, and chocolate shavings. In a mixing bowl, beat the eggs, sugar, and vanilla sugar for about 5 minutes until frothy. Pour in the sunflower oil and 100 ml of pear juice and mix well. Gradually add the flour mixture and mix well. Line a 26 cm springform pan with baking paper, pour in the batter, and bake for about 35-45 minutes (test with a skewer). Let the base cool, remove the baking paper, and place a cake ring around the base. Slice the pears and place them on the base. For the chocolate cream, top up the remaining pear juice with water to 500 ml. Prepare the cake glaze with the juice mixture according to the package instructions, but without the sugar. Add 200 g of dark chocolate in pieces and melt while stirring. Spread the cream evenly over the pears and then refrigerate the cake for 1 hour. Whip the cream with vanilla sugar until stiff and spread it over the chocolate cream. Melt the remaining dark chocolate and sprinkle it over the cake.