Chocolate Pear Tart

For the chocolate pear tart, beat the yolks and sugar until frothy. Slowly add the milk. Mix flour with cornflour and cocoa. Beat the 3 egg whites until stiff and fold in.

Pour the batter into a springform pan and bake at 180 °C for about 30 minutes.

For the chocolate cream, boil milk, chocolate and sugar until the chocolate has melted. Dissolve the gelatine in a little milk and stir into the mixture.

Whip the cream until firm and fold in when the chocolate mixture has cooled. Spread the bottom of the cake with apricot jam and place the drained pears on top.

Place a cake ring around the cake and then spread the chocolate cream on top. Chill for about 3 hours.

Preparation Tip:

Of course, fresh pears can also be used for the chocolate pear tart, but they still need to be peeled and boiled until soft.

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