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Pears: Put in a pot the wine, water, half a cup of sugar, lemon and orange juices. Mix until all the ingredients are incorporated. Reserve. Peel the pears and cut in halves, place in the previous mixture. Heat in the wine mixture approximately 30 - 40 minutes, turning constantly. Let rest.
Filling: Place the whipping cream in a pot. Melt the semi-bitter chocolate and bitter chocolate in a bain-marie. Mix with the T-Fal® balloon whisk until everything has been incorporated. Place eggs, ¼ cup of sugar and vanilla extract in a bowl. Beat for a minute. Add the previous mixture and mix until perfectly incorporated. With the soft T-Fal® spatula, clean all sides of the bowl and mix. Put the filling on the cake.
Place the cake in the oven previously heated to 170º F.
Leave to bake 45 minutes.
Once out of the oven let cool.
Decorate with the pears in wine, you should cut the slices.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Dilia Vazquez Santamaria
11/06/2014 12:39:06
:)
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