Chocolate and pear with sponge cake

Ingredients for 1 servings:

• 400 g whipped cream
• 300 g dark chocolate, chopped or broken
• 2 sponge cake bases, light
• 6 tbsp rum (optional)
• 1 can/n pear(s), (approx. 820 g) approx. 6x half fruit
• 1 pack of pudding powder for cooking, vanilla flavor
• 400 ml milk (e.g. 3.5%)
• 6 tbsp milk (e.g. 3.5%)
• 3 tbsp sugar
• 50 g almond flakes
• 3 tbsp powdered sugar (alternatively: cocoa powder)

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

“Pear Helene” cake

Break or chop the chocolate. Heat the whipping cream and melt the chocolate in it. Chill the chocolate mixture for at least 3 hours (or overnight). Drain the pears, let them drain well, and then cut them into small cubes. Mix the vanilla pudding powder with the sugar and 6 tablespoons of milk until smooth (in a shaker!). Bring the milk to a boil. Stir in the pudding powder and, while still boiling, add the diced pears to the mixture. Mix everything together and remove from the heat. Drizzle the sponge cakes with rum (optional). Place the bottom layer on a cake plate and enclose it with a cake ring. Spread the pudding-pear cream on top and place the second cake layer on top. Chill the cake for at least 1 hour. Toast the sliced ​​almonds without fat or oil until golden brown and let cool. Whip the cold chocolate cream and spread it over the top and all around the cake. Refrigerate again for about 1 hour. Decorate the cake with toasted almond flakes and powdered sugar (or cocoa powder!).