Pear Chocolate Mousse Torte

First this-year-pear-recipe on the blog is with chocolate combination. I made my peace with the fact that majority of fruits at my home will be wasted since it is like all fruits conspired against me and ripen at the same time. One just doesn´t have any chance to use it all up. I read current food magazines and it seems like they can´t understand this year crazy harvest either, because they contain plum and blackberry recipes, whose season, I think, is (almost) over and there are only a few of them in my garden. We just can´t use it all. So if you´re looking for a recipe using pears, here comes Pear Chocolate Mousse Torte. It feels like I haven´t had chocolate in years so I needed to compensate it. Of course, the best seasonal combination will be with pears.

Cake is even gluten-free, from hazelnut flour and only egg whites, no egg yolks. Then, put some caramelized pears which I made in Pear Chocolate Tart so I thought they would perfectly fit in here. On top of that mousse from dark chocolate and heavy cream without eggs and, finally, pear mousse from pear puree and heavy cream as well. I admit that this cake takes a bit longer to make, but its creaminess is worth it. Only the title, mousse, speaks for itself. Since it is mousse, it doesn´t hold its shape very good in hot weather so don´t keep it at room temperature for a long time. Cooled creamy and fluffy cakey/torte with hazelnuts, chocolate and pears is a great refreshment during hot summer days.

Print

Pear Chocolate Mousse Torte

Prep Time

1 hrs 30 mins

Cook Time

40 mins

Total Time

2 hr 10 mins

 

Combination of chocolate and pear mousse, caramelized pears and gluten-free cake made with egg whites and hazelnut flour, all made in a round baking pan

Ingredients

• Cake:
• 100 g hazelnuts
• 100 g icing sugar
• 5 egg whites
• A pinch of salt
• 15 g crystal sugar
• Caramelized pears:
• 4 – 5 small peeled and grated pears (430 g)
• 70 ml water
• 120 g sugar
• 35 g butter
• Chocolate mousse:
• 150 g dark chocolate
• 1 ½ gelatin sheets
• 100 ml milk
• 200 ml heavy cream
• Pear mousse:
• 300 g pears
• 2 tsp lemon juice
• 100 g crystal sugar
• 3 ½ gelatin sheets
• 250 ml heavy cream

Instructions

1. Cake:
2. Put hazelnuts in a baking pan covered with baking paper. Put them in an oven and bake them for 10 – 15 minutes on 160 degrees. Take them out and let them cool. Then, using a kitchen towel or hands, remove their skins. Blend them into flour.
3. Mix this hazelnut flour with icing sugar.
4. In the second bowl, whip egg whites with a pinch of salt using a mixer.
5. When whipped egg whites form slightly firm mousse, add crystal sugar and whip until you get really firm mousse.
6. Incorporate hazelnut mixture into firm egg white mousse using a spatula and carefully mix it, until you get batter.
7. Pour batter in a baking pan covered with baking paper and bake for 20 – 25 minutes on 180 degrees, do not open an oven during baking.
8. Let it cool after taking out from the oven.
9. Filling:
10. Heat water and sugar until sugar melts and you get a syrup-like consistency.
11. Add butter and let it melt.
12. Add grated pears.
13. Cook for about 35 minutes while stirring occasionally until there is no water left in pears and you get mass of pears.
14. Set it aside. Put pear mixture on the cooled cake and let it cool.
15. Chocolate mousse:
16. Melt chocolate in water bath.
17. Meanwhile, soak gelatin sheets in cold water for about 5 minutes.
18. Pour milk in a saucepan, let it simmer and set it aside.
19. Take gelatin sheets from water, squeeze them in order to remove excessive water from them and put them in milk.
20. Let them melt while stirring occasionally, then pour this mixture in melted chocolate. Let this chocolate gelatin mixture cool.
21. Whip cold heavy cream in the next bowl.
22. Chocolate mixture and whipped heavy cream should have approximately same temperature, if they do, pour chocolate mixture in whipped heavy cream.
23. Pour chocolate mousse on caramelized pears and let it get firm for at least 3hours in a fridge.
24. Pear mousse:
25. Peel, chop and blend pears into puree.
26. Add lemon juice, stir.
27. Mix pear mixture with sugar, heat it and stir them until they start to simmer.
28. Meanwhile, soak gelatin sheets in cold water for about 5 minutes.
29. Take gelatin sheets from water, squeeze them in order to remove excessive water from them and put them in pear mixture. Stir well, let them melt and let the mixture cool.
30. Whip cold heavy cream in the next bowl.
31. Pear mixture and whipped heavy cream should have approximately same temperature, if they do, pour pear mixture in whipped heavy cream.
32. Pour pear mousse on chocolate mousse and let it get firm in a fridge for at least 3hours.
33. Torte can be decorated with chocolate and fresh pears before serving.

Recipe Notes

• Baking pan - 23 cm

• Recipe adapted from Le Journal des Femmes

Share

Related posts:

Flourless Chocolate Apple Cake Hazelnut Chocolate Mousse Tart Chocolate Cherry Bars Chocolate Coconut Mousse Charlotte