Cake "Black widow"

Description

Simply divine dessert, though troublesome as it might seem at first glance. But, bite a bite, just forget all the hassle, and unmatched taste that will be appreciated by gourmets, takes to the top of bliss... For the contest "Gorenje: Christmas song".

Ingredients

Butter

190 g
Flour

150 g
Sugar
Almonds

75 g
Chicken egg

1 piece
Dry white wine

1 tsp
Condensed milk

3 Tbsp
Dark chocolate

175 g
Cream

150 g
Pear

1 piece
Cognac

2 Tbsp
Water

25 g
Coconut shavings

4 Tbsp

Cooking

First you need to buy a pear of medium size, not too large. Foil cut off a piece, folded in 3-4 layers, forming a square whose size is larger than a pear. Then lay the pears on the foil, smooth the foil as tightly as possible to the pear, to "describe" its relief, and then carefully take out the pear. Wrap each square in foil only half of the pear. Then take another square of foil bag turn over the other side, and repeat the procedure. Ponytail with pears it is better to pull out and put aside - it is still useful to us. Quantities of the ingredients specified in the recipe, it turns out three pieces of cakes, so you need to prepare six squares of foil, separately on each half. I admit it was my invention to make molds using foil. It may be too troublesome and not very convenient, but I liked the process. Honestly (a little brag), this cake is entirely a figment of my imagination.

Then you can "adjust" the resulting casts of the halves of the pear to attach them to each other and see if the likeness of a pear. In order for baked pear he looked like a real, it is important to apply foil to make the molds strictly with the same two sides of the pear, and turn it as you want, each time taking a mold of different size. It may not be clear explained, then again: take a pear, put it on the foil, remove the mold. Then turn the bag 180 degrees and remove the mold from the second half. Thus, you should get three identical halves that come together to fit to each other. Although, the resulting flaws, if any, can be masked with cream and ganache.

Now prepare the dough: mix the flour, sugar and almonds. Then add chilled butter and chop it all with a knife (or in a food processor) until crumbs.

From the received chips form a well in the center of which produced the egg and wine (or cold water) and quickly knead the dough.

Dough long knead not worth it, otherwise after baking, it will be hard. Once stuck together in a ball - ready.

Divide the dough into 6 pieces and put each in a mold of aluminum foil, gently spreading the dough with your hands. We remove our billet in the fridge for 1 hour.

Now for the filling: pear (do not remove peel) finely and finely chop.

In a pan melt the butter, add the vanilla and pear and simmer on low heat for 2 minutes.

Then add sugar and simmer on medium heat until the liquid evaporates.

When a pear becomes transparent, pour in the cognac and flamborough (ignite the pear in the pan). Then remove from the heat and let cool.

Take our billet out of the fridge and bake in the heated to 200 degrees oven for 15-20 minutes.

Carefully remove the foil, because the dough is very soft, and allow to cool baked halves.

When the halves are cool, neat, better than a sharp knife, remove the middle of them, i.e. doing the sort of box. Much the thin walls do not need to leave the dough soft and baked half can break.

Prepare the cream for gluing halves: whisk the soft butter white-hot, and then gradually add the condensed milk, continuing to whisk.

To the cooled pear add the ground almonds, the grated chocolate and the chopped dough from the middle of the halves.

Then, in the filling add the cream and gently mix everything together.

Fill halves with stuffing. The filling will not be fully utilized, a small number will remain, but the rest will go to the cause.

Then carefully join the halves with each other, we remove them in the refrigerator to harden cream.

Now do the leaves for the pears. For such purposes, I harvested the leaves from the trees in the summer, they are stored in my freezer. But if living leaves no (of course, now is not the season), then you can do without them, or make them out of chocolate. Now, melt a small amount of chocolate, dip it in the leaves, lay them on an uneven surface (for more natural) and refrigerate to harden chocolate. Then carefully remove the leaves from the hardened chocolate and get chocolate and completely edible leaves.

Now make the ganache: heat cream on the stove to boil (but not boil), fill them broken into pieces chocolate. Intensively stirring, you get a thick and glossy emulsion which will remove in the refrigerator for a few minutes. As soon as the ganache will thicken so that it will not drip, and lazily sliding off the spoon - ready, you can proceed to the next stage.

Now remove the pears from the refrigerator on all sides generously with the ganache and spread on a paper or plate. This process is rather inconvenient to carry, so the "pears" it is better to put in a pan with the ganache, then roll in it, pour over the top, and carefully supporting the bottom, take out and put on a plate. Now gently stick in the baked pears tails from real pears and chocolate leaves. The remnants of the filling put the remaining ganache (some amount of it will remain), stir, forming small balls that coat in coconut flakes. Then remove pears and balls in the fridge.

Now prepare the caramel: pour the sugar water (3:1)- 75 g sugar and 25 g of water and put everything on a strong fire. To intensively stir the mixture to a boil, but as soon as it boils - not need to interfere.

While cooking the caramel, prepare a sheet of parchment, lightly priciples his coconut. As soon as the caramel has acquired a Golden color, remove it from heat.

With a spoon pour the caramel in a thin stream on the parchment, trying to give it the shape of icicles. Leave to harden and then gently remove from the paper.

Now collect our cake: the plate sprinkle with powder sugar and coconut flakes - like snow and frost. In the center of the plate, gently move the bag. Around put some candy balls sprinkled with coconut is the snow. Marbles gently inject "icicles" made of caramel.