Urmeli's tipsy pear and chocolate cake

Ingredients for 1 servings:

• 160 g flour
• 30 g dark chocolate pudding powder
• 3 tsp baking powder
• 190 g butter, soft
• 180 g sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• 3 large eggs
• 70 ml Baileys Irish Cream
• 30 ml milk
• 1 large can/pear(s)
• 1 pack of cream pudding powder
• 2 tbsp sugar
• 3 tbsp pear brandy
• 100 g cream
• 400 g cream
• 500 ml milk
• 1 pack of dark chocolate pudding powder
• 65 g sugar
• 11 g gelatin powder
• ½ packet of vanilla sugar
• 2 tbsp pear brandy
• Pear spirit
• cream

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Chocolate base with aromatic pears and chocolate cream

Preheat the oven to 180°C. Line the bottom of a springform pan with baking paper. Butter and flour the pan. Mix the flour with the pudding powder and baking powder. Cream together the butter with the sugar and vanilla sugar. Add the eggs one at a time and beat until creamy. Quickly stir in the flour mixture, alternating with Bailey’s and milk. Pour the batter into the pan and smooth the surface. Bake on the middle shelf for about 30 minutes. Remove from the pan and let cool on a wire rack. Cut the base in half horizontally once. Slice the top half slightly thinner and level. Reuse any leftovers for another purpose. Place the bottom layer on a cake plate and form a high rim around it. Lightly oil it with a brush. Drizzle with about 3-4 teaspoons of pear brandy. For the pear filling, drain the pears and dice all but two halves. Make a pudding from pudding powder, pear juice, pear brandy, and sugar according to the instructions. Remove from the heat, pour into a bowl, and fold in the diced pears thoroughly. Spread over the base and chill for about 30 minutes. Whip the cream until stiff peaks and spread a thin layer over the pears. Place the second layer on top and drizzle with 3-4 teaspoons of pear brandy. For the chocolate cream, whip the cream until stiff peaks and chill. Make a pudding from pudding powder, milk, and sugar according to the instructions. Pour into a bowl and let it cool slightly while stirring. Prepare the gelatine according to the instructions. Mix the pudding thoroughly with a mixer. Dissolve the gelatine with the pear brandy in the microwave. Mix with 2 tablespoons of pudding mixture, stir into the remaining pudding, and fold in the cream. Spread the cream over the base and chill for at least 3 hours. Remove the cake ring and garnish the cake with cream, pear pieces, and, for example, almond flakes.