Chocolate cake with pear jelly, cream and truffles

If you want to treat yourself to a real French dessert, then you can safely make, offered today, a very tasty chocolate cake with pear jelly, chocolate cream and truffles. Everyone who enjoys a delicious piece of this chocolate truffle cake with caramel pears will never forget its taste. 🙂 The orange juice used to impregnate the cakes perfectly emphasizes the taste of chocolate and gives the dessert a unique flavor note. A step-by-step recipe with a photo demonstrates the preparation and decoration of this delicious biscuit cake at home. The most important stages of preparation are decorated with separate step-by-step recipes. You will get to them simply by clicking on the links in the ingredients.

We will need:

• 1 serving caramel pear ;
• 1 portion of chocolate biscuit on boiling water ;
• 10-12 pieces of chocolate truffles;
• shavings of white chocolate for decoration.

For chocolate cream we need:

• 220 grams of dark or bitter chocolate;
• 400 grams of 33% -35% cream;
• 40 grams of white sugar;
• 4 pieces of yolks (about 70 grams);
• 90 grams of orange juice (for soaking cakes).

How to make chocolate cake with pear jelly

According to the indicated recipe, we prepare a biscuit in boiling water and sour cream. We keep it in the film for several hours in the cold, and then cut it into cakes.

By the time you decide to assemble your chocolate cake, caramel pears in jelly should also have stood for the right time in the freezer.

Butter chocolate cream

Cream for the cake must be prepared immediately before assembly. Mix the sugar together with the yolks and beat them until light and fluffy throughout the mass. Then, pour in the cream, send it to the fire, constantly stirring the whole mass with a whisk. As soon as the temperature reaches 82 ° C, remove the saucepan from the heat. Now, pour in the pieces of dark / bitter chocolate. We wait three to four minutes for it to begin to melt and pierce everything with an immersion blender. We remove the chocolate cream in the cold for 3 hours. Then, beat it in a mixer until fluffy.

How to decorate a chocolate cake with pear jelly, cream and truffles

We begin to assemble a multilayer biscuit cake by placing one cake on a substrate and placing a molding ring with an acetate film on it. Dip in half of the orange juice.

We apply one fourth of the entire mass of the cream to the cake soaked in orange juice, put the frozen jelly layer of caramel pear.

Next, assemble as follows: close this layer with ¼ of the cream, put the second biscuit cake soaked in orange juice and cover with the remaining ¼ of the cream. We remove the collected dessert in the cold to stabilize the cream and soak the biscuits for 2 hours.

Then, remove the ring and film. We process the sides of the cake with the remaining cream.

Sprinkle the top of our homemade delicacy with white chocolate chips, and the sides can be decorated with any brown cookie / biscuit crumb.

We spread the truffles on top, decorate the middle with two heart cookies (or as you like) and remove the finished chocolate cake with a pear jelly layer for a while in a cold chamber, wait for your appearance on the festive table. 🙂

Such a truffle cake can be decorated depending on the event for which you decide to bake it. If you decorate it like me - with hearts, then you can give it for a birthday , wedding day or anniversary, or Valentine's Day (lover's holiday). But, if you replace the hearts with Christmas tree cookies or simply leave the middle of our biscuit cake empty (or pour the Christmas tree through a stencil, for example, with green coconut), then you can safely present the cake as New Year's . In a word, show your imagination and try to arrange it the way that suits you. 🙂