Flourless Chocolate Cake With Poached Pears And Chocolate Ganache

• For the pears:
• 3 firm ripe pears
• 2 c. dry white wine
• 2 c. water
• 1 1/2 c. sugar
• 2 lemons, zested and juiced
• peel from 1 orange in strips, pith removed
• 2 Tbs. vanilla
• For cake:
• 12 oz. bittersweet or semisweet chocolate, chopped
• 3/4 c. unsalted butter
• 6 large eggs, separated
• 12 Tbs. sugar
• 2 tsps. vanilla
• For ganache:
• 8 oz. bittersweet chocolate, chopped
• 3/4 c. whipping cream
• 2 Tbs. unsalted butter
• 1 Tb. Poire Williams or Grand Marnier

1. To poach pears:
2. Bring the white, water, and sugar to a simmer in a saucepan. Add lemon zest and orange rind strips, along with the strained lemon juice and vanilla. Remove from heat and swirl pan to dissolve sugar. Peel the pears, halve and core them. If not using immediately, store pears in acidulated water to prevent browning.
3. To poach, bring poaching liquid just below the simmer and cook pears until knife-tender, 10-15 mins. Remove the pears from the liquid, chill them both, then return pears to syrup until ready to use. Pears can be made 1-2 days ahead.
4. To make cake:
5. Preheat oven to 350. Butter 1 9" springform pan, line with parchment, and butter parchment. Wrap pan in foil.
6. Melt chocolate and butter together in heavy saucepan or double boiler until chocolate is smooth. Cool to lukewarm, stirring often. Using a mixer, beat together egg yolks and 6 Tbs. sugar in a large bowl until thick and pale. Fold in chocolate mixture, then vanilla. Using clean, dry beaters, beat egg whites to soft peaks. Fold whites into chocolate mixture in three additions, then pour batter into pan.
7. Bake until top of cake is puffed and cracked and tester comes out with moist crumbs attached. Cool on rack, cake will fall. Gently press down on top to make even thickness. Using a small knife, cut around pan to loosen cake, then remove pan sides. Place 9" cardboard round or tart bottom on top of cake and invert. Remove parchment paper.
8. To make glaze:
9. Stir ingredients in small heavy saucepan over med-low heat until smooth. Keep warm until ready to use.
10. To assemble:
11. Remove pears from poaching liquid, dry well with paper towels, and cut into thick slices. Lay pear slices over cake, then spread warm ganache over top. Refrigerate until ready to use. Can be made one day ahead. Let stand at room temp. 30 mins. before serving.

white wine, water, sugar, lemons, orange, vanilla, cake, bittersweet, unsalted butter, eggs, sugar, vanilla, ganache, bittersweet chocolate, whipping cream, butter, grand marnier

Taken from www.epicurious.com/recipes/member/views/flourless-chocolate-cake-with-poached-pears-and-chocolate-ganache-50014138 (may not work)