Chocolate-Pear Cake

• 2 Bosc or Bartlett pears
• 1/2 cup (100g) sugar
• Coarse salt
• 2 tablespoons (37g) praline paste (see page 276)
• 1/2 ounce (18g) bittersweet chocolate (preferably Valrhona Caraibe 66% cacao), chopped
• 2 1/2 ounces (75g) chocolate pearls (Valrhona Les Perles Croquantes)
• Spiced Chocolate Sponge Cake (page 190)
• Chocolate Mousse (page 262)
• Pear Mousse (page 255)
• Pear Gelee (page 254)
• Chocolate Sauce (page 268)
• Chocolate Decor swirl (see page 265; optional)

1. Peel and core the pears.
2. Cut them into medium dice.
3. Put the sugar and a pinch of salt into a heavy skillet and drizzle with a teaspoon or two of water.
4. Turn the heat to high.
5. Leave the pan alone until the sugar starts to color, then pick up the pan and roll the sugar in it so it colors evenly.
6. Cook until the sugar is dark amber.
7. Add the pears and cook until the caramel has softened and the pears are slightly tender.
8. Scrape the pears into a strainer immediately and drain.
9. Transfer to a bowl and toss with the praline paste and chocolate, then toss in the chocolate pearls.
10. Line a baking sheet with parchment.
11. Use ten 2 x 2-inch ring molds to cut disks out of the spiced chocolate sponge cake, leaving the cake in the bottom of the molds.
12. Set on the baking sheet.
13. Make the chocolate mousse.
14. Pipe some mousse into each of the molds, filling them about half full.
15. Use the back of a spoon or a small offset spatula to bring the mousse up the sides of the mold, all the way to the top, making a well.
16. Refrigerate until the mousse has set, about 1 hour.
17. Put a spoonful of the crunchy pears into each mold, filling about two-thirds full.
18. Refrigerate while you make the pear mousse.
19. Pipe the pear mousse into the molds, mounding it slightly.
20. Refrigerate until the mousse has set, about 1 hour.
21. Rub the molds between your palms to release the mousse; push out the cakes.
22. Set them on dessert plates.
23. Cut the gelee up with a whisk to make irregular shapes and add a pile to each plate, along with a spoonful of the sauce.
24. Lean a chocolate swirl against the cake if desired.
25. For the photograph, I cut a special stencil, raked the sauce with a chocolate comb, and let the sauce set before removing the stencil.

bartlett, sugar, salt, praline, bittersweet chocolate, chocolate pearls, chocolate, chocolate, mousse, gelee, chocolate sauce, chocolate decor

Taken from www.epicurious.com/recipes/food/views/chocolate-pear-cake-376800 (may not work)