John Myers
Ingredients for 1 servings:
- 6 eggs
- 300 g sugar
- 300 g flour
- 7 tbsp water, warm
- 200 g chocolate (dark chocolate, not couverture!)
- 400 ml whipped cream, or for the light version Cremefine
- 2 packs of cream stiffener
- 2 cans of pear(s), sweetened
- some cocoa powder
- possibly chocolate glaze
- possibly chocolate decoration (mocha beans)
- possibly oil
- possibly powdered sugar
- possibly cocoa powder
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes
simple, quick and delicious
For the sponge cake, beat the eggs until frothy, then add the warm water and beat for another minute (best done in a food processor). Slowly add the sugar while stirring the batter, then beat for another 5 minutes in the food processor until the batter is nice and creamy. Finally, fold in the flour. Place the batter in the oven (175 degrees fan-assisted) for about 35 minutes until the sponge cake is nicely browned. Do the skewer test. In the meantime, prepare the filling. Melt the chocolate. Meanwhile, puree the pears. Once the chocolate has melted, remove from the heat and let cool slightly. Whip the cream/Cremefine with cream stiffener until stiff and stir into the chocolate. Add a little cocoa powder to taste. When the sponge cake is ready, let it cool slightly and cut into 2 equal slices. Place the first slice on a cake plate and place a cake ring around it. Place a layer of pear puree on the bottom layer of dough, then the chocolate cream, and another layer of pear puree. Place the second layer of dough on top. Refrigerate for about 2-3 hours until the filling is nice and firm. Then, if desired, drizzle with chocolate glaze or a little oil, powdered sugar, and cocoa powder, and decorate with mocha beans, for example.
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