Chocolate and Pear Cake

Preparation

1. STEP 1 OF 14

   Make a shortcrust pastry with the flour, 100 g of butter, 1/2 glass of water, a pinch of salt, and a teaspoon of sugar

2. STEP 2 OF 14

   Let it rest for an hour

3. STEP 3 OF 14

   Meanwhile, cut the pears in half, remove the core, peel them, sprinkle with sugar, spray with Grand Marnier, and let them marinate

4. STEP 4 OF 14

   Roll out the dough into a disc half a centimeter thick

5. STEP 5 OF 14

   Place it in a cake mold, cover with a sheet of aluminum foil, sprinkle with dry beans, and bake for 10 minutes in a preheated oven at 180 degrees

6. STEP 6 OF 14

   Remove, discard the paper and beans

7. STEP 7 OF 14

   Arrange the pear halves on the pastry

8. STEP 8 OF 14

   Continue baking at 180 degrees until the pastry turns golden

9. STEP 9 OF 14

   Remove and let cool

10. STEP 10 OF 14

    Meanwhile, break the chocolate into pieces, place it in a small pan, add a tablespoon of water, and melt over low heat

11. STEP 11 OF 14

    Once melted, add 50 g of butter and stir until you get a very smooth cream

12. STEP 12 OF 14

    Remove and let cool

13. STEP 13 OF 14

    Whip the cream and fold it into the chocolate cream

14. STEP 14 OF 14

    Pour over the cake

Suggestions

• Cake mold

• Bowl

• Spoon

• Whisk

General Information

Analysis

Macronutrients (100 gr)