Small pear and chocolate cake

Ingredients for 1 servings:

• 3 eggs, size M
• 60 g sugar
• 100 g flour
• 1 tsp, leveled baking powder
• 20 g butter, melted
• 6 half pear(s), cooked
• ½ pack of cake glaze
• 4 tbsp jam (pear jam)
• 75 g dark chocolate or couverture
• 250 g whipped cream for the chocolate cream
• 150 g whipped cream for garnishing
• 1 tsp sugar
• Cocoa powder

Instructions

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

Small but nice!

Make the base and chocolate cream the day before. Line the bottom (not the sides) of a small springform pan (18 cm) with baking paper. Preheat the oven to 190°C. Melt the butter in the heat (do not heat). For the base, beat the eggs with the sugar for about 5-10 minutes until a thick, fluffy cream forms. Sift the flour and baking powder over the mixture and add the melted butter. Carefully fold everything in until the mixture is smooth. Pour into the baking pan and bake in the lower middle of the oven for 25-30 minutes. Let cool. For the chocolate cream, place the broken dark chocolate and 250 g of whipping cream in a metal bowl and heat it over a pan of hot water. Stir continuously until the chocolate dissolves or melts in the cream. Chill. Loosen the base from the sides with a knife and remove from the pan. Cut into 3 layers. Spread pear jam on the bottom layer and the underside of the top layer. Then arrange the slices of 5 pear halves on the bottom layer. Prepare a cake glaze from 125 ml of juice according to the package instructions and spread it on the pears. Let cool. First, in a bowl, whip 150 g of cream with the sugar. Then whip the cooled chocolate cream. Spread half on the pears. Place the second layer on top and spread the second half. Then place the lid, which has been spread on the underside, on top. Spread with the whipped cream and decorate if desired. Dust with cocoa (sieve) and cover with the remaining pear slices.