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This homemade Bavarian chocolate mousse cake with pears taste delicious and melts in the mouth. It is impossible to take only one bite. It is best to prepare the day before serving it but that way it has many hours to get a wonderful texture.
Ingredient List for 8 servings:
Biscuit layer
100
gr
Almond powder
80
gr
Sugar
4
Egg whites
2
Egg yellos
Chocolate layer
150
gr
Dark chocolate
50
ml
Heavy cream
2
Egg yellows
150
gr
Natural yoghurt
Pear mousse layer
1
Kilo
Ripe pears
200
ml
Heavy cream
1
Star anise flower
1
Cinnamon stick
8
gr
Gelatin counterpart
Chocolate powder
Oven temperature:
180 degrees Celsius
Instructions:
Start to prepare the biscuit layer by mixing the egg whites to a stiff foam with an electrical mixer
Add the sugar, egg yellows and the almond powder gently in the egg whites.
Put baking paper in a baking form with removable edges, pour in the batter and place in the middle of the oven for 20 minutes.
Take out the cake layer and let it cool down.
Time to prepare the chocolate layer by starting with melting the chocolate and the heavy cream in a casserole on very low heat.
Beat the egg yellows together with the yoghurt and mix with the chocolate.
Pour the chocolate on top of the biscuit layer, and at the same time tap the mold. Let the chocolate cool down.
Time to do the pear layer by starting with peeling and cutting the pears.
Put the pear in water in a casserole together with the cinnamon stick and the star anise flower. Let it simmer in the water for 15 minutes. Let the pears cool down.
Drain the pears and save the water for later and mix the pears together.
Melt the gelatin counterpart with a little of the heavy cream.
Add the pears, and when the liquid is starting to boil set aside and let it cool down.
Whip the rest of the heavy cream to a firm foam and mix together with the chocolate.
Pour it over the cake and let it rest overnight in the fridge.
Take away the cake from the form and decorate with chocolate powder.
Serve it together with the pear liquid.
A selection of recipes from the same country.
This recipe is from
Germany
, Bavaria.
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