Pear Chocolate Mousse Cake

For the pear chocolate mousse cake, first prepare the sponge cake base. Preheat the oven to 170 degrees (top/bottom heat) and butter a 26 cm springform pan (or smaller) and dust with flour.

Separate the eggs. Whip yolks with sugar to a thick cream. Beat egg whites with a pinch of salt until stiff. Mix flour and chocolate powder and carefully fold into yolk-sugar cream alternately by spoonfuls of flour-chocolate powder and beaten egg whites.

Pour batter into springform pan and bake for about 25 to 30 minutes (depending on oven). Remove cake from pan and let cool on a cooling rack.

In the meantime, prepare the mousse. For this, melt the chocolate in the oven at 70 degrees (alternatively in a water bath). Stir the Qimiq until smooth. Whip the cream until stiff. Mix the melted chocolate with the Qimiq and carefully fold in the whipped cream.

Cut the sponge cake base in half with a sharp knife, set one half aside. Secure a cake ring around one half of the base and drizzle this half with about 6 – 8 tablespoons of pear juice (from a can). Spread about half of the mousse cream over the base.

Spread the pear halves, cut side up, on top of the mousse so that the pears are surrounded by mousse everywhere. Place the second sponge on top and again drizzle with about 6 – 8 tablespoons of pear juice.

Pour the remaining mousse on top and smooth it out. Let the pear chocolate mousse cake set in the refrigerator overnight

Preparation Tip:

Of course, you can also use fresh pears, cooked beforehand, for the pear chocolate mousse cake.

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