Summary

Ingredients

• 1 kg pear (s), aromatic, e.g. Williams-Christ
• 6 tablespoon lemon juice
• 2 tablespoon, leveled sugar, brown cane sugar
• 100 g couverture, dark chocolate
• 180 g butter, (do not use mararine or semi-fat butter)
• 2 pinches salt
• 130 grams sugar
• 2 packs vanilla sugar, bourbon
• 3 egg (s), size M
• 1 tablespoon cocoa powder, heaped , unsweetened, for baking
• 0.5 ½ pack baking powder
• 300 g wheat flour
• 100 ml whipped cream
• 100 ml egg liqueur
• 4 tablespoon apricot jam
• 100 g couverture, dark chocolate
• 100 g chocolate, Ritter Sport nouat
• 2 tablespoon, leveled fat, hardened (palmin)
• Flour, for the mold
• some butter for the pan

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Instructions

1. Mix the lemon juice with the brown sugar in a bowl.
2. Quarter the pears, remove the core, peel and add to the lemon juice-sugar mixture. When new pears are added, carefully turn with a spoon so that all the pears come to the bottom, cover and place in the refrigerator.
3. Melt 100 g dark chocolate in a water bath or microwave at a low temperature very gently. Better to give the couverture a little more time at a low temperature than overheating it! Stir every now and then until it is completely dissolved.
4. In the meantime, stir the butter with the salt, sugar and bourbon vanilla sugar until frothy. The sugar must have completely dissolved.
5. Then stir in the dissolved, not too warm couverture. Gradually embezzle the eggs.
6. Mix the flour, baking powder and the heaped tablespoons of cocoa and sift over the dough, briefly fold in.
7. Mix the whipped cream and egg liqueur and fold in as well.
8. Take the pear wedges out of the refrigerator and drain through a sieve, drain well
9. Butter a springform pan with a diameter of 26 cm and dust with flour.
10. Pour in the dough and smooth it off. Place the pear quarters in a circle on the dough
11. Bake the cake in a preheated oven at 180 ° C top / bottom heat for approx. 70 - 80 minutes, after approx. 40 minutes cover loosely with aluminum foil so that the cake does not burn on top.
12. Do a stick test to see if it is cooked in the middle. If it`s not done yet (that also depends a little on how juicy the pears are) just leave it in the oven for a few minutes longer.
13. Please take this time as a guideline, every oven bakes a little differently.
14. In a saucepan, bring the apricot jam to the boil, stirring, and apricot the hot cake on top with a pastry brush. Then let the cake cool well in the springform pan.
15. When the cake is completely cold, put the remaining 100 g dark couverture, the Ritter Sport nougat chocolate, the two level tablespoons of Palmin in a bowl and either in a double boiler (make sure that no water gets into the bowl) or in the microwave Dissolve slowly (with my microwave 240 watt setting). Stir every now and then. It is also important here: do not set the temperature too high, rather a little patience and lower temperature, the mass should melt very gently. By adding the Palmin, the chocolate icing can be cut better later.
16. Cover the cake with the chocolate icing on top and on the sides and let the icing set.
17. We also have whipped cream.
18. If children are also eating, you can replace the egg liqueur by increasing the amount of whipped cream (instead of 100 ml, then 200 ml).