Pear and chocolate cake of the kings

Method

1. 1

   Melt the chocolate with the butter in the microwave for about a minute at 650W, then let cool.

2. 2

   In a salad bowl, mix the almond powder, sugar, chocolate-melted butter mixture and whole eggs until a homogeneous preparation is obtained.

3. 3

   Peel the pears, remove the seeds and cut them into small dice.

4. 4

   Roll the two laminated pasta. On the first disc, spread the chocolate cream leaving about 1.5 cm of margin on the edges. Spread the pear dice over the cream, then slide the bean towards the edge.

5. 5

   Cover with the second paste disc. Lightly moisten the edges with a little water, then weld the two discs gently with the fingers.

6. 6

   With the back of a knife, shape the contour by pushing the dough about every centimeters to create a festive effect.

7. 7

   Draw decorative motifs on top of the cake (circle arches, rosaces, etc.) with the tip of a knife.

8. 8

   Drill the centre of the cake with the tip of a knife so that the steam can escape during cooking.

9. 9

   Beat the egg yolk with a little water, then generously brush the whole surface of the cake with this mixture.

10. 10

    Place the cake in the refrigerator for 45 minutes. This rest period will allow the dough to rise better when cooking.

11. 11

    Preheat your oven to 200°C (thermostat 6-7).

12. 12

    Bake for about 25 minutes by regularly monitoring. The cake must be golden and crispy. Let cool before tasting.

Nutrition

calories

380 kcal

fatContent

24 g

fiberContent

3 g

sugarContent

15 g

sodiumContent

270 mg

proteinContent

6 g

cholesterolContent

90 mg

carbohydrateContent

36 g

saturatedFatContent

13 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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