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Chocolate-pear Cake

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Chocolate-pear Cake

The perfect chocolate-pear cake recipe with a picture and simple step-by-step instructions.

for the cake base

  • 150 g Cantuccini
  • 90 g Butter

for the chocolate cream

  • 65 g Butter
  • 100 g Dark chocolate 70% cocoa
  • 100 g Dark chocolate mocha 70%
  • 250 g Qimiq Whip Chocolate

for the fruit garnish

  • 2 Pears

for pollinating

  • 2 tablespoon Cocoa powder

for the ground

  1. Melt the butter for the cake base in the lukewarm oven – finely grate the cantuccini in the moulinex – as soon as the butter has melted, mix the cantuccini crumbs with the butter – then spread this mixture into a springform pan (18 cm diameter) lined with baking paper and press down evenly – for at least 1 hour refrigerate

for the chocolate cream

  1. Put the butter for the cream in a bowl – break the chocolate into small pieces and add – gently melt both in the lukewarm oven – when everything has become nicely liquid, stir together vigorously
  2. Beat the QimiQ Chocolate Whip for about 5 minutes on the highest setting (ATTENTION_ this is not normal QimiQ but QimiQ Whip for cream desserts! If you don’t have this available, use cream and gelatine … the QimiQ Whip must always be whole be stirred cold!) – then add the melted chocolate / butter mixture to the whipped QimiQ mixture and mix everything well

for the pear filling

  1. 2 pears (pickled yourself – you can of course also buy them in a can) cut into small wedges and drain on paper towels

back to the cake

  1. get the cantucini base out of the cooler – now the edge of the springform pan is also lined with baking paper (I put a few dabs of the chocolate cream between the paper and the mold … it’s quick and holds perfectly) – then the first half of the chocolate / Pour the QimiQ creme over the cantucini base into the springform pan and spread it evenly
  2. Now distribute the pear wedges all around in the cream and press in a little – then pass the 2nd half of the chocolate / QimiQ cream over it and spread it evenly again – lastly, “pull out” the surface with the spatula – cover the cake tin and refrigerate overnight

completion

  1. open the edge of the springform pan and remove it – peel the baking paper off the cake – put cocoa powder in a fine sieve and dust the cake with it all around
Dinner
European
chocolate-pear cake

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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