Pear cake

Ingredients for 1 servings:

• 3 eggs
• 60 g sugar
• 100 g wheat flour
• ½ tsp baking powder
• 75 g dark chocolate
• 6 ½ g coconut oil
• 1 can of pear(s)
• 3 tbsp sugar
• 1 pack of pudding powder, vanilla flavor
• 7 sheets of gelatin
• ½ liter of milk
• 400 ml cream
• 100 g dark chocolate
• 100 g chocolate, whole milk
• 100 ml cream
• 200 ml cream
• 12 half pears, small pears or pear pieces

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

Preheat oven to 190°C (top/bottom heat) and grease a 26cm cake tin. Cake base: Beat eggs and sugar for about 7 minutes until frothy. Sift flour and baking powder together, then fold into the egg custard. Pour batter into the tin and bake for 10-12 minutes. Let the cake base cool. Melt 75g of chocolate with the coconut oil in a double boiler and spread it over the top of the base. Filling: Soak gelatin in water for 10 minutes. Make a pudding from the milk, sugar, and vanilla pudding and stir in the gelatin. Let the pudding cool, stirring frequently to prevent a skin from forming. Whip the cream until stiff peaks form and fold into the finely beaten pudding mixture. Place pear halves on the cooled sponge cake. Place a cake ring around it. Pour the pudding mixture into the ring and chill for 3 hours. Glaze: Melt the chocolate in a double boiler, stir in 100 ml of lukewarm cream (do not whip). Pour the chocolate glaze over the cake and let it cool in the ring. Garnish: Whip the cream until stiff, then use a piping bag to decorate the surface of the cake, all around the edges. Before doing this, pipe a dollop of cream onto each cake slice and place a pear slice on top.