Chocolate Mousse Pear Cake
Ингредиенты
- 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
Инструкция
- 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.
