Chocolate Candy Pear Tart

For the Chocolate Pear Cake, preheat the oven to 180 °C and line a baking pan with baking paper.

Separate the eggs, beat the egg whites with the sugar until stiff, then carefully stir in the egg yolks. Finally, gently fold the flour into the egg mixture together with the cocoa and spread into the prepared baking pan.

Bake for about 10 to 12 minutes (test with chopsticks, because every oven ticks differently). Remove from the oven and let cool slightly.

In the meantime, chop the cooled chocolate candy into small pieces (either using a chopper or a knife). Whisk the Qimiq Classic until smooth and whip the whipped cream with the sugar. Mix whipped cream carefully but with feeling with Qimiq, then fold in Monte and chocobons and mix thoroughly.

Chill the cream in the meantime.

For the pear cream, puree 1 large can of pears (drained) with a blender. Cut the 2nd can into thin slices.

Whisk the Qimiq Classic until smooth and whip the whipped cream with the sugar. Carefully but gently blend the whipped cream with Qimiq, then fold in the pureed pears and mix thoroughly. In the meantime, chill this cream as well.

Carefully spread the overcooled base with the pear jam. Then spread the chocolate bons cream on top. Then spread the pear slices on the chocolate bons cream and top with the pear cream (carefully so that pear slices are still lying everywhere).

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