1
Finely chop 400 g of chocolate.
Chocolate cake
Walnuts, gorgonzola & pears
DessertsA distinctive mix of sweet and salty for an extraordinary dessert.
-
Medium
-
1 hour 45 minutes
-
60 minutes
-
8 persons
Ingredients
Ingredients for 8 people
-
Flour 00290 g
-
Dark chocolate560 g
-
Cane sugar550 g
-
Bitter cocoa100 g
-
Butter370 g
-
Fresh cream250 g
-
Sweet gorgonzola150 g
-
Mascarpone150 g
-
Granulated sugar50 g
-
Baking powder6 g
-
Walnut kernels50 g
-
Eggs8
-
White Williams pears3
-
Cinnamon stick1
-
Vanilla pod1
Preparation
Phase 1:
Preparation
2
Melt the chocolate with 320 g of butter over low heat.
3
In a bowl, beat the eggs with 300 g of sugar until foamy.
4
Add the unsweetened cocoa, flour, and baking powder and mix to combine.
5
Then add the melted chocolate and continue stirring until the mixture is smooth.
6
Pour the mixture onto a baking sheet lined with baking paper and bake in a static oven at 170°C for 20/25 minutes.
7
Bring 600 ml of water to the boil with 250 g of sugar.
8
Then add whole peeled pears to the mixture.
9
Season with vanilla and cinnamon to taste and cook for 20 minutes.
10
Turn off the heat and let the pears in the syrup cool.
11
Chop the walnuts and mix them with 50 g of type 00 flour, granulated sugar and 50 g of butter.
12
Chop the walnuts and mix them with 50 g of type 00 flour, granulated sugar and 50 g of butter.
13
Spread the crumbs evenly on a baking sheet lined with baking paper.
14
Bake at 170°C for 10/15 minutes.
15
In a bowl, mix the gorgonzola and mascarpone to obtain a smooth cream.
16
For the chocolate ganache, heat the cream in a pan, then add the chopped chocolate and stir until the chocolate melts and the ganache is smooth.
Phase 2:
Plating
1
Cut the pears into quarters.
2
Spread the ganache evenly over the bottom of the mold.
3
Place a piece of cake on a plate.
4
Put the crumbs on the cake.
5
Top the quenelle with the gorgonzola cream and add a pear segment.
6
Finish with a pinch of flaked salt and serve.
Discover more recipes
Broad bean fritters
broad beans & aromatic herbs
Appetizers
Delicious fava bean fritters, crunchy on the outside and soft on the inside, ideal as an appetizer or finger food for any occasion.
Difficulty
30 min
Pumpkin Lasagna with an Almond Crust
pumpkin and leek
First courses
Pumpkin, delicate leeks, and velvety béchamel, wrapped in a crunchy almond crust. A dish that surprises and captivates with the first bite.
Difficulty
135 min
Gusci di mare
anchovies & lemon
First courses
The flavours of the sea and the Mediterranean come together in a new and tasty dish, with an extraordinary aesthetic effect.
Difficulty
38 min
Special Stars
saffron, speck and walnuts
First courses
Traditional ingredients are combined in a tasty and appetising dish, ideal for impressing at first glance.
Difficulty
38 min
Monkfish
with spring vegetables
Second courses
A refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.
Difficulty
60 min
Caciocubi
cheese & black pepper
First courses
Pasta or finger food? It’s extraordinary not having to choose, thanks to this innovative and surprising take on a classic recipe.
Difficulty
38 min
Rack of lamb
Agretti & mustard
Second courses
Elegance and freshness in a dish that combines intense flavors and surprising textures, for an unforgettable gourmet experience.
Difficulty
75 min
Creamy polenta
porcini mushrooms & parmesan fondue
First courses
A warm and sophisticated dish: polenta with a velvety texture, intense mushrooms, and a rich fondue that harmonizes every flavor.
Difficulty
95 min
Roast Beef
Shallot, celery root & ginger
Second courses
Sophisticated and soothing flavors: roast beef flavored with ginger and fragrant additions.
Difficulty
50 min
