INGREDIENTS
Serves 8
2 eggs
215 g sugar 80g for the base, 120g for the cream, 15g for the syrup
430 ml milk 80ml for the base, 350ml for the cream
40 g sunflower seed oil
120 g flour
8 g baking powder half a sachet
30 g corn starch
20 g bitter cocoa two tablespoons
100 g dark chocolate
250 ml fresh cream
6 g gelatin sheets
3 pears or 4
200 ml water
1 lemon juice
Preparation:
1-Let’s start by preparing the chocolate cream. Heat the milk in a saucepan. Separately, in another saucepan, mix the cocoa, sugar and corn starch. When the milk is boiling, add it to the powders, stirring with a whisk to blend it perfectly. Then we bring it to the heat and let it thicken while continuing to stir.
2-Turn off the heat and add the dark chocolate cubes, stir until it melts completely. Cover the saucepan with cling film and set it aside until it has completely cooled.
3-Prepare the sponge cake: in a bowl mix the eggs, sugar, milk, sunflower oil and yeast. Add the flour a little at a time. Pour the mixture into a 24 cm springform pan and bake in the oven for 20 minutes at 180 °C if we use a static oven, or for 20 minutes at 170 °C if we use a fan oven. Once cooked, let it cool.
4-Peel the pears and cut them into pieces, cook them in a pan mixing them with a spoonful of sugar and lemon juice. When the pears are wilted, turn off the heat.
5-Soak the gelatine in cold water.
