Spiced Chocolate Cake
18cm cake pan
Cover the bottom and the side of a cake pan
with baking paper.
Sift the flour and cocoa powder together.
Put the cream in a saucepan and bring to a boil.
Remove from the heat and add the cardamom.
Let steep for a few minute. Strain into a fine
strainer over a bowl and add butter.
:biscuit au chocolat:
Place the eggs and sugar in a bowl. Heat over simmering water
to about 40C, whipping continuously.
Remove from the heat and whip at high speed until the mixture
has cooled and is light and fluffy.
Add the flour,cinnamon powder and cocoa powder.Fold gently.
Add the melted butter, cream and cardamom pod,
Divide the batter into the cake pan.
Bake until a wooden pick inserted in center comes out clean.
Cut the skin from the top of a sponge cake and cut 2 layers
of the sponge cakes.
Whip the half of the cream to stiff peaks over the iced water bath.
Brush the cake with the sugar syrup and spread the cream
evenly over the first sponge.
Place the sliced pear over the cream and spread the cream
over the pears.
Whip the remaining cream to soft peaks over the iced water bath.
Place the second sponge layers on the cream and press down
lightly to even the tops.
Brush again with the sugar syrup and spread cream evenly over
the second sponge.
Spread the remaining cream on the side of the cake.
Place the cake in the fridge, covered, until the cream is firm.
Sprinkle sugar over the pear. Using a blow torch,blown the pear.
Cut the cake into 8 pieces.Decorate with the pears and mint.