1 can of pear filling (480 g)
For the cream
1/2 cup of sugar (90 g)
2 tablespoons of cornstarch
1 tablespoon of all-purpose flour
2 cups of milk (480 ml)
2 egg yolks
2 tablespoons of butter
1 tablespoon of vanilla extract
For the topping
1 1/2 cups of crushed Maria biscuits (225 g)
1/4 cup of chocolate chips (20 g)
1/4 cup of sugar (45 g)
1/2 cup of melted butter (100 g)
For the sauce
100 g of dark chocolate, broken into pieces
2 tablespoons of heavy cream
1/4 cup of strong brewed coffee (60 ml)
2 tablespoons of cold unsalted butter, cut into small pieces
1 can of pear filling (480 g)
For the cream
1/2 cup of sugar (90 g)
2 tablespoons of cornstarch
1 tablespoon of all-purpose flour
2 cups of milk (480 ml)
2 egg yolks
2 tablespoons of butter
1 tablespoon of vanilla extract
For the topping
1 1/2 cups of crushed Maria biscuits (225 g)
1/4 cup of chocolate chips (20 g)
1/4 cup of sugar (45 g)
1/2 cup of melted butter (100 g)
For the sauce
100 g of dark chocolate, broken into pieces
2 tablespoons of heavy cream
1/4 cup of strong brewed coffee (60 ml)
2 tablespoons of cold unsalted butter, cut into small pieces
Drain the pear filling and line a 20 cm diameter cake ring with it, with the cut side facing down
Cover and refrigerate
Prepare the cream: in a medium saucepan, mix all the ingredients together and cook over medium heat, stirring until thickened (about 10 minutes)
Reduce the heat and cook for another 5 minutes
Remove from the heat, transfer to a bowl, and let cool covered with plastic wrap pressed onto the cream to prevent a skin from forming
Prepare the topping: in a bowl, mix well with a wooden spoon the processed biscuits, chocolate chips, and sugar
Add the melted butter and mix until a homogeneous mixture is formed
Place the topping over the pear filling in the cake ring, pressing gently with a spatula
Spread the cream and cover with plastic wrap
Refrigerate for at least 1 day or 6 hours, minimum
Prepare the sauce: in a heatproof bowl set over a pot of simmering water (do not let it boil), mix together the chocolate, heavy cream, and coffee, stirring gently until the chocolate is melted and the mixture is smooth
Add the butter and, with the back of a wooden spoon, mix until it's fully incorporated
Remove from the heat and reserve
Unmold the cake and serve with the warm sauce on the side
Cals: 391 per slice
Obs.: If necessary, reheat the sauce in a bain-marie.
