For the chocolate fondant.
- 400 g chocolate.
- 160 g flour.
- 8 eggs.
- 300 g butter.
- 6 tablespoons of chestnut cream.
- 300 g sugar.
For the mousse with pear.
- 4 ripe pears.
- 360 g chipmunks 0.38% fat.
- 2 egg whites.
- 50 g sugar.
- 4 sheets of gelatin.
- a large pot of cream.
- 75 g sugar.
Preheat oven to 180 ° C (thermostat 6)
Melt chocolate and butter in a double boiler
In a bowl, break the eggs then add sugar, flour and chestnut purée .
Add chocolate and butter and whisk until a smooth paste ..
3 Butter the molds of 21 cm for the greatest, for the average 16 cm and 11 cm for the smallest .
Cook for 25 minutes at 180 ° C
. In order to foam pear (for insert) :
Wash and peel the pears, core and cut into cubes .
Mixer pears with 4 tablespoons of water
Pour pureed pears into a small saucepan and heat fire very low and add the gelatin.
Stir until dissolved gelatin. A boil, continue cooking 30 seconds .
Book off the heat en .
stirring regularly. In a bowl, beat the Swiss breakfast with sugar, add the cooled mashed pears and mix .
Beat the egg whites until stiff very firm and incorporate them in the preparation .
Chill for at least 4 hours .
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whipped cream (for glazing)..
Beat the cream with an electric mixer for 8 to 10 minutes .
. . Add sugar .
(Do not beat the cream too long otherwise it turns butter)
Once they are cold goods, unmold the cakes. Using a tablespoon dig two biggest and insert some foam pear in the recessed portion. Keeping part of the cake and kidnapped and keep in fridge .
Using an icing spatula, icing cakes with whipped cream. With the cake cool booked, make petites balls and arrange them nicely on the cake.
Overlap the three cakes.