Pear and chocolate cake with almond meringue

Name: Pear and chocolate cake with almond meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Dark chocolate; 100 g Butter; 2 Pears (approx. 250 g each); 5 Eggs (size M); 250 g demerara sugar; 150 g Flour; 1 TABLESPOON Cocoa powder; 100 g Sugar; 25 g crushed almonds; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Dark chocolate
100 g Butter
2 Pears (approx. 250 g each)
5 Eggs (size M)
250 g demerara sugar
150 g Flour
1 TABLESPOON Cocoa powder
100 g Sugar
25 g crushed almonds
7-10 Tbsp Fat and flour

Directions

1
Roughly chop 150 g chocolate. Melt chocolate and butter over a warm water bath. Peel and quarter the pears and remove the core. Separate 2 eggs, chill egg white. Beat 3 eggs, egg yolks and brown sugar with the whisk of the hand mixer until creamy.
2
Stir in the chocolate-butter mixture. Mix flour and cocoa and stir in. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread pear quarters on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) Bake for 55-60 minutes.
4
Melt 50 g chocolate. Beat egg whites until stiff, slowly add sugar and continue beating for 2-3 minutes. Stir in almonds. After about 30 minutes baking time, remove the cake from the oven briefly.
5
Spread the meringue mixture over it and use a spoon to make light tips. Spread melted chocolate over it. Use a fork to draw patterns into the chocolate to create the marble effect. Put the cake back in the oven and bake it.
6
Remove from the oven and let it cool down.