Crispy Delight Chocolate Pear Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 eggs
02 -
60g dark chocolate
03 -
1 packet of vanilla sugar
04 -
1 tablespoon cornstarch
→ Crunchy Layer
05 -
18 lace crepes
06 -
70g hazelnuts (or 50g praline)
07 -
100g praline chocolate
08 -
100g dark chocolate
09 -
30g hazelnut spread
→ Pear Filling
10 -
600g pears
11 -
1 packet of vanilla sugar
12 -
30g butter
→ Chocolate Mousse
13 -
200g 70% dark chocolate
14 -
6 egg whites
15 -
1 tablespoon sugar
→ Topping
16 -
3 lace crepes
# Instructions:
01 -
Turn the oven on to 180°C to preheat. Melt the chocolate, then mix in the cornstarch and vanilla sugar. Crack in a whole egg and just the yolk of another. Beat the leftover egg white until stiff and gently fold it in. Pour the batter into a 22cm pan and bake for 10 minutes.
02 -
Toast the hazelnuts and chop them up. Crush the lace crepes. Melt both varieties of chocolate, stir in the mashed crepes, hazelnuts, and hazelnut spread. Spread this mixture over the cooled cookie base, then chill it in the fridge.
03 -
Chop the pears into cubes. Sauté them in butter with the vanilla sugar until they’re soft. Let them sit in a strainer to drain, cool them completely, then layer them on top of the crunchy base. Put the whole thing back in the fridge.
04 -
Melt the chocolate. Beat the egg whites until they form stiff peaks, gradually adding the sugar as you go. Gently fold these whipped egg whites into the melted chocolate. Spread this mousse over the pears, smooth the surface, and chill for at least 4 hours.
05 -
Pop the cake out of its pan, then crumble the lace crepes over the top as decoration.
# Notes:
01 -
You can keep the cake in the fridge for up to 2-3 days.
02 -
For easier removal, quickly run the pan under warm water.