FROSTED PEAR AND CHOCOLATE

Ingredients for the “pan di spagna”:
- 6 organic eggs
- 300 g organic flour
- 300 g sugar
-24 g yeast
-100 ml fresh milk
-150 g unsweetened cocoa powder

Ingredients for the pie filling:
Chocolate ganache:
-250 ml organic fresh cream
- 250 g black chocolate without gluten
- 30 g organic  butter without preservatives
- 2 spoons of “Ameretto di Saronno” liqueur

Ingredients for candied pears:
-3 middle-size pears
- 100 g sugar
-50 g organic brown sugar
- the juice of ½ lemon
- cinnamon to taste

Ingredients for the chocolate frosting:
-500 g black chocolate without gluten
-50 g organic butter without preservatives

PREPARATION:

FOR “PAN DI SPAGNA (Sponge cake)":

Break the eggs into a bowl, add sugar, and mix well. Add slowly the flour and baking powder previously passed through a sieve. At the end add the milk and the cocoa powder  also sieved. When the mixture is smooth, bake at 180° C for at least 35-40 minutes.

For Chocolate Ganache:

Melt the chocolate bain-marie with butter, when the mixture is liquid and homogeneous pour it gently into the whipped cream very softly and previously sweetened.

Continue to whip, add the Amaretto Di Saronno. When the cream is liquid, continue to mount for a few moments and then put in the refrigerator to let  it thicken. The Ganache will be ready in few minutes, when it has  the appearance of  mousse.

For Caramelized pears:

Peel the pears, cut into quarters and then into slices of 3-4 mm. In a pan put the sugar, brown sugar, lemon juice and start to cook on medium heat. Add the pears and cook for 10-15 minutes, so that they become crisp, add cinnamon to taste and then remove from heat and let chill for a few minutes.

Chocolate Icing:

Melt the chocolate and butter in a double boiler until it becomes smooth.

COMPOSITION

Once the sponge cake has chilled, cut into 2-3 slices. Take the first slice, place it on the tray, get the slice wet with milk then lie slices of caramelized pear top with the Ganache. Repeat this step for the other layer of pie filling.

At the end cover the whole cake with chocolate frosting, place in the refrigerator for 20-30 minutes and when the frosting will be hard, sprinkle with some dusting of sugar and serve.