Cake "Pear and chocolate crustillian"

Category: Confectionery
Pear-chocolate crustillian cake

Ingredients

For a biscuit:
dark chocolate 60 g
eggs 3 pcs
corn starch 1 tsp
For a crustillian:
dark chocolate 100 g
almond 60 g
cashew nuts 60 g
cornflakes 60 g
For filling:
pears 600-800 g
butter 30 g
White wine 2-3 tbsp
lemon juice 1 tsp
For the chocolate mousse:
dark chocolate 220 g
egg whites 6 pcs

Cooking method

  • 1. Prepare a biscuit: Divide 2 eggs into whites and yolks; beat the whites into a strong foam; Grind the yolks with starch. Melt the chocolate in a water bath, add the whole egg, then the yolks with starch. Combine the resulting mass with proteins, pour into a dish covered with baking paper and bake in an oven preheated to 160 degrees for 10-12 minutes. Remove the finished biscuit from the mold and cool completely. In a mold with a diameter of 20 cm, it turns out to be about 2 cm thick.
  • Pear-chocolate crustillian cake
  • Pear and chocolate crustillian cake
  • Pear-chocolate crustillian cake
  • Pear and chocolate crustillian cake
  • 2. Prepare the crustillan: crush nuts and flakes into a fairly large crumb (I pre-fried the nuts). Melt the chocolate in a water bath and combine with the nut mixture.
  • Return the cooled biscuit to the mold, put the crustillan on it and refrigerate.
  • Pear-chocolate crustillian cake
  • 3. Prepare the filling: peel and cut pears into small cubes; Put half in a saucepan, add wine and lemon juice, heat over medium heat until all the liquid has evaporated. Simmer the other half of the chopped pears with butter for 6 minutes. Put everything together and cool completely. Then place on the crustillian and refrigerate for at least 30 minutes.
  • 3. Prepare the mousse: Beat the whites into a strong foam and combine in several steps with the chocolate melted in a water bath.
  • 4. Place the mousse on the pear filling and refrigerate for at least 4 hours to harden
  • Pear and chocolate crustillian cake.

The dish is designed for

8-10 servings

Cooking program:

oven

Note

A very chocolate dessert - with a delicate biscuit, a crunchy layer and filling that sets off the rich chocolate taste.
Cook with love and bon appetit!
The recipe is taken from the magazine "SAVEURS". I slightly changed the technology for preparing pear filling and did not use chocolate waffles in the recipe. A split form with a diameter of 20 cm is used.

Omela
Marish, stunned how beautiful !!!! I suspect it's delicious !!!!
Oh, well, just the same text !!! You can be stunned as you want to pull off a piece !!!
Twist
Ksyusha, thanks for such a rating!
I suspect it's delicious !!!!
And delicious and very chocolatey.
_Milana_
Twist, is the mousse made without sugar? Don't you need to fix proteins with sugar?
Twist
_Milana_, The mousse is prepared without sugar. The recipe said to cool for at least 4 hours, but I already grabbed it well through the mousse.
Alexandra
Twist-Marinochka, awesome!
Vilapo
Marisha is another delicious recipe, but there is no flour in the recipe? Or missed
Twist
Alexandra, thank you very much!!! : girl_curtsey: I am very glad that I liked the recipe!

Lenochka, There is no flour in the recipe. Only cornstarch. The primary source generally indicates 0.5 teaspoon of starch. I insured myself and doubled it.
MariS
Gorgeous dessert, Marishka!
As always very nicely decorated - well done !!!
Arka
Marina! I already want to eat the name! And even as you look into his eyes, your head is spinning!
Twist
Marisha, Thanks, sunshine!!!
I saw this recipe and could not resist. I wanted to make the design like in a magazine, but then I decided to change the top - instead of waffle crumbs, I made almond chips, and left everything else as in their photo.
MariS
... And I did the right thing by decorating with chips - very original !!!
Twist
I already want to eat the name!
Thank you!!!
My husband and I yesterday evening, first a piece, then one more Yes with a glass of wine. And in the morning he issued a resume - an indispensable dessert for a romantic candlelight dinner.
Try it on occasion, you won't regret it!
Arka
Quote: Twist

Try it on occasion, you won't regret it!
Necessarily! Already bookmarked!
micshelma
Don't you need sugar at all? Will it not be bitter?
Twist
micshelma, there is no sugar in the recipe at all, there is no flour there either. If you are not too fond of dark chocolate, then the mousse can, I think, be done 50:50 - take half the milk chocolate.
AJlEHA
Chocolate dessert with pears ...
Yes, it's just mockery delicious food incredible!
Marina, thanks for the delicious recipe)
Twist
Alyona, to your health! The dessert is really very chocolatey. : yes: Thank you very much for your kind words !!!
Ilona
Quote: Twist

Thank you!!!
My husband and I yesterday evening, first a piece, then one more Yes with a glass of wine. And in the morning he issued a resume - an indispensable dessert for a romantic candlelight dinner.
Try it on occasion, you won't regret it!
This means that anyone who does not have one is prohibited from using it! I cross it out. If I find a husband, I'll bookmark the recipe. And then with herself by candlelight somehow not comme il faut!
* joking! Why won't I cross out such delicious food!
Twist
* joking! Why won't I cross out such delicious food!
Ilona, thank you for your attention and trust! I really hope that the dessert will not disappoint you!
Ilona
Quote: Twist

Ilona, thank you for your attention and trust! I really hope that the dessert will not disappoint you!
Nataly_rz
In the fall, the craftswomen obviously indulged us with recipes for chocolate desserts, most of course are in the plans, but they managed to bring something to life
What happened surpassed all my expectations. First of all, I could not imagine that it was possible to make a cream from chocolate and whipped proteins - it turns out very gently, you can also use it as a separate dessert. Secondly, a simple pear was so transformed in this recipe that for some reason everyone took it for a pineapple. Well, and a layer of nuts and flakes in chocolate, something that I have long wanted to try. And outwardly it looked like this:
Pear-chocolate crustillian cake
The only mistake I made was decorating with powdered sugar. The photo is still beautiful, but by the time the cake was taken out, it turned out to be pristine, all the decoration melted
Yes, and I almost forgot the most important thing: there is not a drop of flour or a gram of sugar in this cake, so I ate my piece with a clear conscience
Marina, thank you very much for this recipe
Twist
Nataly_rz, a great cake turned out, so tall! And, most importantly, I liked it!
And it's really better to decorate it just before serving. In the original photo, sprinkled with coarse waffle chips on top. For the first time, I also made such a sprinkling - after a few hours it became wet and spoiled the taste of the mousse. So I started to do it with almond chips and spread it before serving to keep it crispy.

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