Ingredients

  • 250 g of cocoa shortcrust pastry
  • 375 g of cream
  • 250 g of Emilia Zaini extra dark chocolate
  • 125 g of egg whites
  • 125 g of sugar
  • 80 g of yolk
  • 35 g of Emilia Zaini bitter cocoa
  • 4 pears in syrup
  • To decorate:
  • Emilia Zaini bitter cocoa

CHOCOLATE AND PEAR CAKE

Difficulty: medium
Preparation: 70 min
Pers.: 8
9    

Directions

The pear and chocolate cake is an exquisite dessert that best offers a classic pastry pairing. With a velvety appearance and a soft heart, it is a real treasure chest, perfect for concluding a special lunch with the family or a dinner with friends.

1

To make the pear and chocolate tart, you need to prepare the cocoa shortcrust pastry and let it rest in the refrigerator for at least an hour. After the necessary time, roll out the pastry with the help of a rolling pin, up to a thickness of 2-3 millimeters, and arrange it in a pan or in an 18-20 cm diameter mold, creating a border of about 2- 3 cm. Bake in a convection oven at 170 ° C for about 20-30 minutes.

2

Meanwhile, prepare the layer of flour-free biscuit dough: in a planetary mixer, beat the egg whites with the sugar until you get the right consistency. The typical tip suspended on the whip will form. Add the egg yolks and work until the mixture is homogeneous. Finally add the previously sifted cocoa, mixing with a spatula and being careful not to disassemble the whole. Roll out the biscuit dough on a baking sheet lined with parchment paper and bake at 170 ° C for 10 minutes. Remove from the oven, let it cool and coppate the pasta biscuit with a 16 cm diameter ring.

3

Prepare the ganache: bring the cream to a boil and melt the chopped dark chocolate in it. If necessary, blend for a few seconds with an immersion blender. Mix and transfer to a pastry bag.

4

Whip the cake: unmold the cocoa shortcrust pastry shell and pour in a little chocolate ganache, still hot. Place the disc of biscuit dough on top, cover with another thin layer of ganache.

5

Arrange the pears cut in half and previously drained in a radial pattern. Pour over all the ganache so that they are completely covered and only a slight 'curve' can be seen on the surface of the cake. Let it rest in the fridge overnight. Before serving, sprinkle with cocoa. TO PREPARE THE COCOA SHORTBREAD 220 g flour 15 g bitter cocoa 150 g butter 100 g icing sugar 40 g eggs In a planetary mixer, mix the butter (at a temperature of 13-15 °) and sugar. Work well and add the eggs at the same temperature as the butter (or in any case at room temperature). Work and add the flour and cocoa. You will need to obtain a uniform compound, not too compact and elastic. Wrap it with cling film and place it in the fridge for about 10 hours.

Protip

With the leftover biscuit dough you can make pastries, using them as a base and completing them with custard and berries.
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