Description
Don't even know that it is possible to write in the description. I think the name speaks for itself. For lovers of dark chocolate, nepritorny sweets and, of course, pears.
Ingredients
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Dark chocolate
200 g
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Cream
410 g
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Flavor
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Milk
160 g
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Water
50 g
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Cocoa powder
5 g
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Flour
30 g
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Chicken egg
1 piece
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Sugar
80 g
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Gelatin
7 g
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Fruit puree
310 g
Cooking
First, make pear jelly. Make it better 2 days before serving the cake. To do this, soak the gelatine in cold water for swelling. Take 250 g of chopped pears (I have canned), roughly half to be heated by the fire in a saucepan.
Warm mashed potatoes add the squeezed out gelatine prepared and thoroughly stir.
Add the remaining pear puree and flavoring. Stir.
The bottom of the form 18 cm in diameter vistream with cling film, put into it the prepared mass and put in the fridge to full hardening. Better at night. Don't try to make more jelly, because the cake will sink.
For the biscuit bases thoroughly whisk the egg with 30 g of sugar.
Turn off the mixer and slowly add the sifted with cocoa flour, stirring with a spatula.
Pour the mass in a diameter of 20 cm, even out and bake at 170 degrees for about 12 minutes, until tender. For the syrup, combine 50 g of sugar with 50 g of water and flavoring. Boil 1 minute, let cool.
Whisk for mousse 230 g cream until soft peaks form.
Heated 160 g of milk and combine it with 220 g of bitter chocolate. Leave for a few minutes to let the chocolate melt, and stir until smooth.
Carefully, in small portions enter the cream into the chocolate mass.
It turns out to be mousse.
In the form, wetted with syrup biscuit base, pour half of mousse.
On top lay liberated from form, pear jelly and slightly pritupova it to Moussa.
Finish with the remaining mousse, level it and put the cake in the fridge to full hardening.
The next day, peel the cake from the mold with a hair dryer. For the heated coating 180 g cream. We connect them with 200 g of chocolate 50% -55% of cocoa content. Mix until a homogeneous mass. The resulting mass is connected to the blender with 60 g pear puree. Strongly do not beat, to avoid a large number of bubbles.
The resulting mass covered cake. Decorate.
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