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Pear and chocolate gateau

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients (serves 4):

    100g chocolate
    10g cocoa powder
    90g butter
    100g caster sugar
    3 eggs
    50g fresh chestnuts, shelled and chopped.
    Extra cocoa powder for dusting.

    3 firm conference pears, peeled, halved and cored
    50g caramelised pear jelly (or substitue pear preserve)
    3 iced chestnuts, chopped (available from delicatessens)
    1 vanilla pod
    100ml single cream
    200ml whole milk
    The juice of 1/2 a lemon
    140g dark chocolate, broken into pieces


1 - Preheat the oven to 180°C (gas mark 6)
2 - Melt the chocolate in a bain-marie, beat in the cocoa powder and 75g butter, allow to cool.
3 - Separate the eggs.
4 - Beat the yolks with 50g sugar until pale, Add the chocolate mixture and chopped chestnuts, combine.
5 - Whisk the egg whites into stiff peaks, and stabilise with the remaining sugar. Fold into the yolk mixture.
6 - Butter your 20cm round mould, pour in the mixture and bake for 20 minutes.
7 - Allow to cool slightly before turning out onto a wire rack.

1 - Pour the cream and milk into a saucepan and gently bring to the boil.
2 - Remove from the heat and add the chocolate. Stir until completely melted.
3 - Allow the sauce to cool sufficiently before icing the cake. Once set, dust with cocoa powder.

1 - Slice the vanilla pod in half lengthways and scrape out the seeds.
2 - Into a saucepan add 30cl water, the sugar, lemon juice and vanilla seeds. Bring to the boil anbd simmer gently until the sugar dissolves and a syrup is formed.
3 - Add the pears, cover and cook gently for 10 minutes (the pears need to be soft, but not mushy). Allow to cool.
4 - Slice the pears (lengthways) and fan them out on top of the cake. Sprinkle with the chopped marrons glacés.
Advice: For this recipe you will need a cake tin, 20cm in diameter (spring-form tins are the easiest to use).

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another free recipe every day

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