Chocolate Marquise with pears-flambe

Description

Dessert for all chocoholics:)

Ingredients

Flour

175 g
Cocoa powder

2 Tbsp
Cinnamon

0.5 tsp
Leavening agent

1 tsp
Sugar

150 g
Chicken egg

3 piece
Butter

30 g
Dark chocolate

300 g
Butter

175 g
Chicken egg

3 piece
Sugar

75 g
Salt
Pear

1 piece
Butter

30 g
Sugar

1 Tbsp
Cognac

30 ml

Cooking

In a bowl mix well all the dry ingredients for the cake:175g of flour,2 tbsp cacao,1/2 tsp cinnamon,1 tsp of baking powder.

Melt the butter and cool.

Beat eggs with sugar until fluffy foam. Beat about 5 minutes, what would the mass was increased at least three times and brightened.

In three stages, add the sifted dry ingredients, stirring well each time.

Add melted butter and again mix well.

The resulting dough is poured onto the baking tray lined with baking paper, flatten. Bake at 180 degrees for 15-20 minutes. Focus, please, on your oven. The finished cake should spring when pressed on top of him. This amount of dough was used to form 20х11,5x6, see If you form more, increase the quantity of ingredients used.

Ready cake remove from oven, remove from baking sheet and allow to cool.

Then cut into pieces for the walls and bottom of the form.

Narrow shape cake pan, cover with cling film so that would have left any loose ends.

Put the biscuit on the bottom of the form.

Then to spread the walls.

Melt in a water bath chocolate with butter.

Separate the yolks from the whites. Beat the yolks with sugar until then, until the sugar is dissolved and mixture turns white.

Add the egg yolks pounded with sugar, to the melted chocolate and mix well.

Beat the whites with the pinch of salt until stable peak.

Add the beaten egg whites to the chocolate mass.

Gently mix everything.

Chocolate pour into the mold with the biscuit.

Top close a piece of biscuit.

Tighten everything from the top with cling film and store overnight in the refrigerator. I have a form of silicone, I additionally pulled all the rubber bands, that would not be broken up.