Chocolate cake with jackfruit and pears

Ingredients for 1 servings:

• 1.2 kg pear(s)
• 300 ml orange juice
• 2 tbsp lemon juice
• 4 tbsp sugar
• 500 g jackfruit
• 50 g cashew nuts, coarsely chopped
• 50 g almonds for decoration
• 200 g milk chocolate
• 100 g flour
• 70 g powdered sugar
• 100 g butter or margarine
• 25 g cocoa powder
• 4 m.-sized eggs
• 2 tbsp baking powder
• 1 pinch of salt
• 1 pinch of citric acid
• 30 g powdered sugar
• 2 m.-sized eggs
• 30 g flour
• 1 pinch of salt
• 1 pinch of citric acid
• 1 tbsp baking powder
• n. B. Leaves and flowers for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

24cm springform pan

Peel the pears, halve them, and core them. Cut them crosswise into 6mm thick slices. Dissolve the sugar, lime juice, and citric acid in the orange juice. Pour the juice into a large pan. Place the pear slices in a single layer in the orange juice, cover, and simmer for 10 minutes. Drain and set aside. Deseed the jackfruit, if necessary, and cut into thumbnail-sized pieces. Drain thoroughly. Dust with 50g of the flour. Prepare the baking tray by moistening it and lining it with baking paper. Separate the eggs into egg whites and yolks. Ensure there is no yolk in the egg whites. Bring the yolks to room temperature. Beat the egg whites while they are still cold, if possible. Place the egg whites in a mixing bowl, add the salt, citric acid, and about half of the powdered sugar. Using a food processor fitted with a whisk, beat the egg whites until stiff peaks form. Chill. Using a stand mixer fitted with a whisk, beat the rest of the sugar with the spreadable butter/margarine until fluffy. Slowly add the egg yolks. Beat on full speed until fluffy. Reduce the speed and add the cocoa powder. Gradually increase the speed back to full speed. Beat on full speed for one minute until fluffy. From now on, only work by hand! Fold about a third of the egg white mixture into the chocolate mixture and carefully mix. Mix the flour well with the baking powder and sift about 50g onto the chocolate mixture. Carefully fold in again. Continue until all the egg whites are used up. Pour a little more than half of the chocolate mixture into the springform pan and spread evenly with a spatula. Sprinkle the flour-dusted jackfruit evenly on top. Spread the rest of the chocolate mixture over the jackfruit and smooth it down. Place half of the pears on top of the chocolate mixture in a shingle pattern. Preheat the oven to 200°C. For the chocolate coating, beat the eggs with the powdered sugar, salt, and citric acid until frothy. Mix the flour and baking powder well. Sift this mixture onto the egg mixture and carefully fold it in by hand (!) to smooth it out. Spread half of this sponge mixture over the pears. Place the rest of the pears back on top of the sponge mixture in a shingle pattern. Sprinkle with the cashew nuts and spread the remaining sponge mixture evenly over the top. Place the baking tray in the oven on a medium heat. After 10 minutes, reduce the heat to 170 degrees Celsius and bake for 60 minutes. Remove from the oven and let cool. Melt the chocolate for the coating in a water bath and spread it evenly on and over the cake. Arrange the almonds decoratively on the cake. Let the cake mature in the refrigerator for about an hour. Garnish with blossoms and serve cold, then… just enjoy! Tip: The cake is best cut with a bread knife.