Now, I am mean. Remember that.
And this is irresistable.
A good ole, semibitter chocolate cake a simple and delicious pear mousse. Refinement at his finest.
It is all simple, but all has to be combined and done so to come out at the same moment.
I'll start with the chocolate cake, that you can make ahead of time, leave it in the fridge, uncooked for a couple of days, or even better, frozen up to 6 months. In this case though, you should let them thaw for one hour before baking it.
Chocolate cake ingredients, this makes 5 4 or 5 oz single servings:
on a small pan (in the microwave if you wish, but I don't have a microwaveand I don't trust them), melt the butter and bring it to a boil, pour it over the chopped chocolate in a bowl, and whisk well until you have a smooth, shiny chocolate ganache. Put it aside.
On a food processor, or even with hand held elecrtic whisks, beat very well the eggs and the sugar, until well mounted, until they become whitish and fluffy, add the flour and keep mounting. When done fold in the chocolate ganache. Put in well buttered singular alluminum ramekins. I don't advice using ceramic ones af they will keep the heat steady and will keep cooking the cakes. When ready to bake, put them on a oven tray, put them in the hot oven at 200°Celsius (or 392F). For 10 minutes. take them out and leave them in their molds for few minutes, overthrow them directly on the plate you'll be serving them on.
A few hours ahead of baking the cakes, you can pouch the pear and make the pear mousse.
Peel the pears and put them in the pan in which all the other ingredents are boiling.
Let simmer for 30/45 min, until done. Pull one of the pears out and put the other in the fridge. Let the remaining wine, simmer until reduced to a syrupy consistency, pay attention now, if you overboil it, it will become caramel and won't work.
Take the hot pear, process it until pureed with a blender, ad the tip of a teaspoon of gelatin to it, and let cool off. Beat the cream adding if you want, half a teaspoon of confectioner's sugar, until very firm. Fold it with the pear puree until perfectly combined. Leave it in the fridge until you need it.
While the cake bakes, slice the pear transversally, and put it on the plate, position the cake. With a pastry bag add a good amount of pear mousse (but a tablespoon will do), and drip some of the wine reduction on the plate. As an additional touch, a tiny grated nutmed on the mousse is fantastic.
Now stick on your diet if you can. I am mean, remember that.
MUAH MUAH MUAH...