Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 35 minutes
Ingredients (serves 4):
Method: 1 - Preheat the oven to 180°C (gas mark 6)
10g cocoa powder
100g caster sugar
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
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.