Pear and chocolate cake

For 5 to 6 people

Hazelnut biscuit
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔19 g butter
✔15 g flour
✔15g caster sugar
✔2 egg whites

Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into a rectangle of 20X10cm.

Chocolate and praline crisp
✔100g chocolate praline
✔10g butter
✔25g of crêpes dentelles

Melt the chocolate and butter (you can use praline chocolate or make half and half (50g and 50g) with milk chocolate and home-made praline). Add the crêpes dentelles. Mix gently. Spread on the hazelnut biscuit and put in the freezer.

Chocolate mousse
✔2 sheets of gelatine
✔130g cream
✔1 yolk
✔15g sugar
✔60ml milk
✔100g milk chocolate

Soften the gelatine sheets in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Pour over the praline crumble (about 265g) and place in the freezer.

Pear mousse
✔2 sheets of gelatine
✔140g pear purée
✔150g cold liquid cream
✔15g icing sugar

Soften the gelatine sheets in a bowl of cold water. Heat the pear purée in a saucepan. Remove from the heat and add the wrung-out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear puree and pour over the chocolate mousse (about 265g). Put back in the freezer overnight.

Pear jelly
✔125g pear purée
✔25g caster sugar (only if the pears are unsweetened)
✔3g gelatine
✔+ a little water (if necessary, only if too thick)

Soften the gelatine sheets in a bowl of cold water. In a saucepan, pour the water, pear puree and sugar and heat without boiling. Remove from the heat and add the gelatine. Allow to cool and then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake so that the layers are well defined. Cut out individual slices, decorate and then leave to thaw in the fridge for at least 3 hours.