Pear Chocolate Biscuit

Ingredients for pear chocolate biscuit

* For the cake house - egg: 4
* Sugar: 100 g
* Flour: 100 g
* Butter: 50 g
* For the chocolate mousse - chocolate baking: 200g
* Butter: 50 g
* Water: 2 tbsp soup
* Egg: 3
* Pears in syrup: 1 can 4 / 4
* For the glaze - toffee pudding: 210 g

Wine Agreement
for pear chocolate biscuit
- A Buzet (Red, South West)
- A Cotes de Giens (Red, Val de Loire)
- A Margaux (Red Bordeaux)
- A Touraine (Red, Val de Loire)
Preparation
for pear chocolate biscuit

The day before:

Prepare the chocolate mousse: Melt chocolate in double boiler with butter and water. Separate the whites and yolks. Beat the egg whites until stiff. Add the yolks to the melted chocolate. Gently stir the egg whites to the previous preparation. Place the mousse in the refrigerator overnight.

Next day:

Prepare the cake:

Preheat oven Th 7 (220 ° C).

Melt the butter gently. Separate the whites and yolks. In a large bowl, work energetically yolks and sugar until frothy and doubled in volume. Beat the egg whites until stiff. Gently add the sugar mixture / yellow, 1 / 3 of the flour, melted butter and then cooled 1 / 3 of egg whites. Finish by adding alternately flour and white.

PS: there are ready-made preparations of sponge cake, there's more to add eggs and cook.

Pour the dough on a baking sheet and bake about 12 minutes.

Turn out the cake and roll it in a damp cloth.

Drain pears, reserve 3 tablespoons syrup.

When the cake is cooked, cut into 3 strips of equal width. Moisten them with a dollop of pear syrup.

Keep half a pear for garnish and cut the other into small cubes. Mix the cubes of chocolate mousse. Coat with 2 strips of biscuit with a spoonful of caramel and cover them with chocolate mousse.

On cake rack, stack these 2 bands, and cover with the third. Drizzle top of cake with remaining caramel and garnish with the pear half pre-cut into thin strips.

Place the cake in the refrigerator at least 3 hours.