Name: Chocolate Mousse Pear Cake
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: ½ cup (70 g) unbleached all-purpose flour; 2 tbsp cocoa powder; 2 eggs; ½ cup (105 g) sugar; 1 can (28 oz/796 ml) pear halves in syrup, pears and syrup separated; 2 tbsp (30 ml) pear liqueur (Poire Williams or Belle de Brillet); 3 ½ oz (100 g) 70% dark chocolate, chopped; 1 ¼ cups (310 ml) 35% whipping cream; 1 tbsp sugar; ½ oz (15 g) small dark chocolate curls, shaved with a vegetable peeler

Preparation

Cake
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) springform pan with parchment paper. Do not butter.
- In a bowl, combine the flour and cocoa powder. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.
- Sift the dry ingredients over the egg mixture and gently fold in with a spatula or whisk. Spoon the batter into the prepared pan.
- Bake for about 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely in the pan. Do not unmould the cake.
Topping
- In a small bowl, combine ¼ cup (60 ml) of the pear syrup with the pear liqueur. Drizzle over the entire surface of the cake. Overlap the pear pieces on top of the cake to form a circular pattern. Set aside.
- In a saucepan over medium heat, warm the chocolate and ½ cup (125 ml) of the cream until smooth. Let cool, stirring occasionally.
- In another bowl, whip the remaining cream (¾ cup/180 ml) and the sugar with an electric mixer until soft peaks form. With a spatula, gently fold in the cooled chocolate mixture. Spoon over the pears. Refrigerate for 4 hours or until the chocolate mousse has set.
- Run the blade of a knife between the cake and the pan and unmould. Place on a serving dish. Top with the chocolate curls.

Chocolate Mousse Pear Cake

Categories

Ingredients

Cake

Topping

Preparation

Cake

Topping

Personal Note