Prep time 15 minutes
Ingredients for the base
170g melted dark chocolate 180g flour 00
8g baking powder
60g unsweetened coca powder 180g sugar
180g butter at room temp
Ingredients for the caramelized pear
100g sugar 200ml water 100ml white wine 1 cinnamon stick 3 cloves
Ingredients for the garnish
250g Whipped cream 150g
Hazelnut cream Pomegranate Chopped Hazelnuts
For the chocolate base mix all the ingredients in a bowl and stir.
Pour the mixture into a 24 cm baking tray and add the pears cut into cubes.
Cook in a preheated oven at 160° for 1 hour.
For the caramelized pears let them cook in a pan with all the ingredients for 15 minutes. Remove the pears and reduce the caramel for another 10 minutes.
When the cake is cold, garnish it with the whipped cream mixed with the hazelnut cream, the pomegranate and the chopped hazelnuts.
Finish by putting the caramelized pears on top with a prinkle of icing sugar.