Milk Chocolate Cake with Pears and Caramel
Description
A fantastic dessert with a delicious combination of textures.
Ingredients
At a glance
Difficulty
Challenging
Course
Desserts
Serves
8
The pears with caramel:
The pastry:
The cream:
- 200g pears in syrup
- 80ml cream
- 80g sugar
The pastry:
- 6 eggs+2 yolks
- 160g sugar
- 45g cocoa
- A twist of lemon
The cream:
- 250ml milk
- 25g cornflour
- 3 egg yolks
- 2tbsp sugar
- 4g gelatin, dissolved in cold water
- 200g milk chocolate, grated
- 250ml cream
- 100g dark chocolate
- 100ml cream
Methods/steps
The pears with caramel:
Cut pears in cubes. Heat the sugar to make a caramel (pale). Add the cream and then the pears.
The pastry:
Preheat the oven on 220°C.
Add the lemon juice and sugar to the 6 egg whites and beat till stiff. Add the yolks. (Gently) sift the cocoa into the mixture.
Bake 8-10 minutes on the baking tray.
The cream:
Bring milk to the boil. In a bowl, mix cornflour with sugar. Add the yolks and whisk. Gently pour the milk in the yolks. Return to the (low) heat and stir constantly till thickening. Remove from heat. Add the gelatin and then the chocolate. Whip the cream, add it.
Gently add the pear cubes in caramel. Put in the fridge.
Divide the pastry into 2 or 3 parts. Spread 1 part in the bottom of a cake pan, then layers of chocolate cream and pastry.
Put in the fridge for 3-4 hours.
Turn the cake out of the pan.
The topping:
Heat the cream, add the dark chocolate in small pieces.
Cover the cake with melted chocolate.
Cut pears in cubes. Heat the sugar to make a caramel (pale). Add the cream and then the pears.
The pastry:
Preheat the oven on 220°C.
Add the lemon juice and sugar to the 6 egg whites and beat till stiff. Add the yolks. (Gently) sift the cocoa into the mixture.
Bake 8-10 minutes on the baking tray.
The cream:
Bring milk to the boil. In a bowl, mix cornflour with sugar. Add the yolks and whisk. Gently pour the milk in the yolks. Return to the (low) heat and stir constantly till thickening. Remove from heat. Add the gelatin and then the chocolate. Whip the cream, add it.
Gently add the pear cubes in caramel. Put in the fridge.
Divide the pastry into 2 or 3 parts. Spread 1 part in the bottom of a cake pan, then layers of chocolate cream and pastry.
Put in the fridge for 3-4 hours.
Turn the cake out of the pan.
The topping:
Heat the cream, add the dark chocolate in small pieces.
Cover the cake with melted chocolate.
Reviews
Additional Tips
A bit of work... but you won't regret it !