Pear cake with the most chocolatey chocolate-chocolate shock

Ingredients for 1 servings:

• 1 kg pear(s), aromatic, e.g. Williams-Christ
• 6 tbsp lemon juice
• 2 tbsp, levelled cane sugar, brown
• 100 g dark chocolate coating
• 180 g butter (do not use margarine or semi-skimmed butter)
• 2 pinches of salt
• 130 g sugar
• 2 packets of Bourbon vanilla sugar
• 3 eggs, size M
• 1 tbsp, heaped cocoa powder, unsweetened, for baking
• ½ pack of baking powder
• 300 g wheat flour
• 100 ml whipped cream
• 100 ml egg liqueur
• 4 tbsp apricot jam
• 100 g dark chocolate coating
• 100 g chocolate (Ritter Sport Nougat)
• 2 tbsp, pureed palm fat (e.g. palmine)
• some butter and flour for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

for chocolate lovers, with egg liqueur and lots and lots of chocolate

In a bowl, mix the lemon juice with the brown sugar. Quarter the pears, remove the cores, peel them, and add them to the lemon juice and sugar mixture. When adding new pears, carefully turn them over with a spoon so that all the pears are at the bottom. Cover and refrigerate. Gently melt 100g of dark chocolate in a double boiler or in the microwave at low temperature. It’s better to give the chocolate a little more time at low temperature than to overheat it! Stir occasionally until it is completely dissolved. In the meantime, cream the butter with the salt, sugar, and bourbon vanilla sugar until fluffy. The sugar must be completely dissolved. Then stir in the melted, not too warm chocolate. Gradually beat in the eggs. Mix the flour, baking powder, and the heaped tablespoon of cocoa powder and sift over the batter, then fold in briefly. Combine the whipped cream and advocaat and fold in as well. Remove the pear slices from the refrigerator and drain through a sieve, allowing them to drain well. Butter and flour a 26 cm springform pan. Pour in the batter and smooth it down. Arrange the pear quarters in a circle on the batter. Bake the cake in a preheated oven at 180 °C (top/bottom heat) for approx. 70-80 minutes, loosely covering with aluminum foil after approx. 40 minutes to prevent the top from burning. Do the skewer test to see if it’s cooked in the middle. If it’s not cooked yet (this also depends a bit on how juicy the pears are), simply leave it in the oven for a few minutes longer. Please use this time as a guideline; every oven bakes slightly differently. Bring the apricot jam to a boil in a saucepan, stirring constantly, and brush the apricots onto the top of the cake while it’s still hot. Then allow the cake to cool thoroughly in the springform pan. When the cake is completely cold, place the remaining 100g of dark chocolate coating, the Ritter Sport nougat chocolate, and the two level tablespoons of Palmin in a bowl and slowly melt either in a double boiler (careful that no water gets into the bowl) or in the microwave (in my microwave, use a 240-watt setting). Stir occasionally. It’s also important here: don’t set the temperature too high; it’s better to be patient and use a lower temperature; the mixture should melt very gently. Adding the Palmin makes the chocolate glaze easier to cut later. Cover the cake with the chocolate glaze on top and sides and let the glaze set. We also serve it with whipped cream. If children are eating with us, you can replace the advocaat by increasing the amount of whipped cream (instead of 100ml, use 200ml).