Chocolate curd pie with pears

Category: Confectionery
Chocolate curd pie with pears

Ingredients

Dough:
Yolks 3 pcs.
Sugar 120 g
Butter 180 g
Flour 250 g
Baking powder 1 tsp
Dark rum (optional) 1 tbsp. l.
Vanilla 1 sachet
Filling:
1 egg and 3 squirrels
Sugar 50 g
Corn starch 70 g
"Philadelphia" chocolate 175 g
Pears 3 pcs.

Cooking method

  • 1. Beat the yolks with sugar until creamy, add softened butter, vanilla, rum and beat for another three minutes. Add flour mixed with baking powder and knead until smooth. Distribute the dough over the mold (using a mold with a diameter of 24 cm), molding the sides to about half the height.
  • 2. Combine egg and whites, add sugar and beat until frothy. Without stopping whipping, add starch in several steps. Mix the resulting mixture with creamy chocolate cheese and beat well.
  • 3. Peel and cut the pears into wedges. Lay out two thirds of the slices on a dough base and pour over the chocolate mixture. Spread the remaining slices over the surface. Sprinkle with nuts if desired and place in the oven. Bake at 160 degrees for about an hour (until dry).
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Time for preparing:

about 2 hours

Cooking program:

oven

Note

The pie turns out to be unusually tender and delicious. Highly recommend

Anka_DL
Twist, Marina I thank you and report
I didn't have a "Philadelphia" chocolate, but I really wanted a chocolate-curd pie. And even more so with pears, which we do not have time to eat, and our conscience does not allow them to disappear. And your recipe is sitting in the bookmarks for an unreasonably long untested. So I broke 100 grams. bitter chocolate and put it in a water bath, added sugar there (though increased it to 100 grams) and natural yogurt without additives (94 grams - all that was, but asked for more). As the chocolate melted, set it aside to cool. In a separate bowl, I ground 1 egg, a pack of low-fat cottage cheese (the packaging claims that there is 230 grams, my scales believe that the maximum is 214 grams) and starch (although I have potato). Whipped the whites into a strong foam with a pinch of salt. I mixed the curd mass with a chocolate immersion blender, carefully added the whipped proteins. And everything else is prescription.
Alas, an hour at 160 ° C was not enough for my oven. But the cake looked so beautiful that she didn't even check it for her stupidity. And the middle fell out of me. I cut off a piece, made sure that the filling in the center did not hold its shape perfectly and put it back in the oven))) (although it could well have left it that way). I don't know if there was any sense in my actions, but I definitely ruined the foundation for myself. Tolley by the fact that it was baked again, or by the fact that it was not immediately transferred to the dish later…. As a result, during the transfer, the dough broke in places. Fortunately, this did not affect the taste at all. Well, we really liked the cake! Thanks for the recipe.
Chocolate-curd pie with pears Chocolate curd pie with pears
Twist
Anka_DL, Anya, such a tall and beautiful pie turned out !!!
And such a creative approach !!! Almost a new author's recipe!

Anya, the cracks in the base are due to the fact that they were not immediately removed from the mold. It is better to transfer pies with a base of this dough to a dish right away, while the base is hot and pliable. As soon as it cools slightly, it becomes brittle.
Sorry for the delay in answering - I was away

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