Chocolate mousse cake with juicy pears

Ingredients for 12 servings:

• 3 eggs
• 1 pinch of salt
• 80 g powdered sugar
• 50 g flour
• 50 g cornstarch
• 1 pinch of baking powder
• 300 g pear(s) (Williams Christ pears), (can)
• 1 pack of cake glaze, clear
• 2 sachets of rum flavoring (rum-back)
• 250 g semi-sweet chocolate coating
• 4 eggs
• 60 g powdered sugar
• 200 g cream
• Chocolate shavings, whole milk
• Chocolate flakes, dark chocolate

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 200°C. Grease a 26 cm springform pan. Separate the eggs. Beat the egg whites with salt until stiff peaks. Beat the egg yolks with 2-3 tablespoons of hot water until creamy, then fold in the powdered sugar a spoonful at a time. Pour the egg whites onto the egg yolk mixture. Fold in the flour, starch, and baking powder. Spread the batter into the pan. Bake the sponge cake for approx. 25 minutes. Turn out onto a wire rack to cool. Drain the pears, reserving the juice. Slice the fruit and arrange in a fan shape on the sponge cake base. Make up to 250 ml of pear juice with water. Mix this mixture into the cake glaze, refine it with 1 sachet of rum-back. Drizzle over the pears and let it set. Melt the chocolate coating in a hot water bath. Separate the eggs. Beat the egg whites until stiff peaks. Beat the egg yolks and sugar until creamy. Gradually fold in the cooled, melted chocolate coating. Whip the cream until stiff peaks, then fold in the beaten egg whites. Spread chocolate cream over the pears and smooth the top. Spread the cream over the edges as well. Decorate the cake with chocolate leaves and grated chocolate. Refrigerate until ready to serve.