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
Chicken Roll
parmesan cream, chestnuts & roasted pumpkin
Second courses
An elegant and comforting main course where the delicacy of chicken meets the warm flavors of autumn.
Difficulty
70 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
Roast Beef
Shallot, celery root & ginger
Second courses
Sophisticated and soothing flavors: roast beef flavored with ginger and fragrant additions.
Difficulty
50 min
Crispy chickpeas
chickpeas & spices
Appetizers
A light and irresistible snack, perfect for satisfying hunger pangs. Easy to prepare, they're ideal as an aperitif or a healthy snack.
Difficulty
60 min
Gratinated conchiglioni
spiced pumpkin & ricotta cheese
First courses
Warm, comforting, irresistible: conchiglioni pasta bakes filled with pumpkin and ricotta cheese, covered with a golden crust. Perfect for surprising your guests with taste and simplicity.
Difficulty
105 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
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
Crispy bread
goat cheese & anchovies
Appetizers
A perfect balance between the bold flavor of anchovies and the creaminess of goat cheese on toasted bread: ideal for whetting the appetite.
Difficulty
20 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
