Chocolate cake with stew pears

Additional requirements: food processor, spring form (Ø 24 or 26 cm), greased baking paper, hand mixer with garden.

Preheat the oven to 175 ° C.

Grind the hazelnuts in the food processor and roast them golden brown in a dry frying pan.

Let them cool on a plate.

Line the bottom of the spring mold with baking paper and grease it.

Sift the flour and cocoa with a pinch of salt.

Beat in a bowl the eggs with the sugar in eight to ten minutes until a pale frothy mass.

Fold the flour mixture through until it is completely absorbed.

Spatula also the hazelnut through it.

Pour the batter into the spring form and slide a ridge in the middle of the oven.

Fry the cake until golden brown and cooked for about forty minutes.

The cake is cooked when the top feels resilient.

Allow the cake to cool for twenty minutes in the opened oven.

Remove the spring form and allow the cake to cool down on a rack.

Peel, while the cake is in the oven, the cooking pears, cut them into pieces and remove the cores.

Melt the butter in a frying pan.

Put the pear and the cinnamon stick through and pour the wine.

Stew the pears covered in thirty minutes until tender.

Add the sugar and let the pears simmer for another two minutes without a lid.

Remove the pears from the moisture and allow them to cool.

Also allow the moisture to cool.

Spoon the seeds from the pomegranate, put them in a bowl and remove the white membranes.

Cut the carambola into thin stars.

Halve the physalis.

In a bowl, beat the whipped cream with the mascarpone and the vanilla sugar with the hand mixer stiff.

Cut the cake base into two equal layers: carve the cake in the middle around, place a wire in the notch and cross the ends of the wire crosswise through the cake.

Sprinkle the cutting edges with some pear moist moisture.

Place the bottom of the cake on a dish and spread out the mascarpone mixture.

Divide three quarters of the pears here.

Place the top of the cake with the cutting edge downwards and garnish with a mountain of stewed pears, carambola asterisks, physalis and pomegranate seeds.

Dust the whole just before serving with icing sugar.