Chocolate Cream Pear Cake
Chocolate cream pear cake is a recipe with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 125 g cold butter
- 1 pinch salt
- 2 tbsp sugar
- 1 egg
- 2 tbsp grated chocolate
- 1 layer sponge base (about 2 cm thick)
- 400 ml double cream
- 300 g milk chocolate
- 30 ml orange liqueur
- 1 can pears (800 g)
- Chocolate shavings (for garnish)
Instructions
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1.
Sift the flour onto a work surface, mix with sugar and salt, then create a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg, about 2-3 tablespoons of lukewarm water, and use a knife to incorporate all ingredients until small dough crumbs form, then quickly knead by hand into a dough. Roll out on lightly floured surface to about 4 mm thickness and place in a greased springform pan. Sprinkle with chocolate shavings and bake at 180°C for about 10-12 minutes. Remove from oven and let cool.
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2.
Carefully cut the sponge base across, placing one layer onto the shortcrust dough.
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3.
Heat the chocolate with double cream and liqueur gently in a bain‑marie, melt, then cool, beat, and refrigerate for 3 hours.
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4.
Drain the pears, pat dry, slice half into thin rounds and arrange on the sponge. Spread about three‑quarters of the custard, smooth, place remaining sponge layer, spread rest of custard. Cut remaining pears into wedges and decorate the cake. Sprinkle with chocolate shavings before serving.
