- 200 g Chocolate
- 150 g Butter
- 3 Pc. Eggs
- 175 g Cane sugar
- 100 g Flour
- 1 tsp Baking powder
- 100 g Powdered sugar
- 100 g Port white
- 200 ml Water
- 1 Pc. Cinnamon stick
- 3 Capsules Cardamom
- 3 Pc. Cloves
- 600 g Pears
- 1 Pc. Lemon (juice)
- 150 ml Water
- 225 g Sugar
- 15 g Ginger root
- 50 ml Freshly squeezed lemon juice
- 50 g Butter
- 125 g Sugar
- 2 Pc. Eggs
- Melt the butter and chocolate, then beat the eggs and sugar until frothy. Mix the egg and chocolate masses and fold in the flour and cocoa.
- Now put in a greased and floured form and bake in the oven at 175 ° C for about 25 minutes. The dough should still be bulky, but well baked.
- Let the icing sugar caramelize, pour on water and wine, then add the spices and let the pear balls simmer gently in the stock for about 1 hour.
- Then pour everything into a glass and let it steep for another 3-4 hours.
- For the pear sorbet, first bring the sugar and water to the boil. Remove from heat and let cool down.
- In the meantime, peel, core and dice the pears. Puree together with the cooled sugar water and lemon juice.
- Pre-freeze in the freezer. Then place in the ice cream maker and freeze the pear sorbet for about 20-30 minutes, depending on the device.
- Peel and finely chop or grate the ginger. Heat the lime juice with butter until the butter melts. Add sugar and ginger and heat while stirring until the sugar dissolves.
- Whisk the eggs, slowly pour in the hot sugar-butter mixture and stir well. Then put the mixture back into the pot.
- Heat over low to medium heat while stirring until the curd thickens, it should not boil.
- Pour the curd through a sieve into clean, hot-rinsed glasses. Close the jars and let them cool down. The curd can be kept for 1-2 weeks if well chilled.
Serving: 100gCalories: 265kcalCarbohydrates: 40.2gProtein: 1.5gFat: 10.4g