Here's an elegant version of a chocolate cake that is intensified by the flavor of pear-soaked rum and oranges.
After softening the butter in a bowl, add the sugar and some orange zest, then add one egg yolk at a time. Combine the sifted flour with the starch and mix with the butter and egg mixture. Beat the egg whites until stiff with a pinch of salt and add to the batter. Divide the mixture into 6 aluminum tins (6cm wide and 5cm deep) that have been greased and floured. Bake in a 180° preheated oven for 30 minutes. Remove from oven and let cool. Melt the chocolate in a double boiler with 20g of butter and the fresh cream. Ice the cakes, spreading the icing with a professional cake spatula.
For the pear preserves: peel the pears and cook them in a saucepan with the lemon juice until soft, blend using an immersion blender and add the rum.
Serving: serve the cakes on a white plate, with the pear preserves and candied orange zest.