Chocolate pear Bavarian

    1 hour

    A delicious chocolate biscuit base is topped with a light and airy pear cream for a make ahead dessert that's a stunning end to a meal.


    Gloucestershire, England, UK
    8 people made this

    Serves: 8 

    • For the biscuit base
    • 100g butter
    • 150g dark chocolate
    • 3 eggs
    • 60g caster sugar
    • 50g plain flour
    • 2 tablespoons ground almonds
    • 1 pinch salt
    • 1/2 teaspoon baking powder
    • For the pear cream
    • 4 gelatine sheets (2g)
    • 350ml double cream
    • 500g mashed pears
    • 60g caster sugar

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a round 23cm springform cake tin.
    2. In a bowl placed over a pan of gently simmering water, add the butter and chocolate. Allow to melt and remove from heat.
    3. Beat the eggs with the sugar and stir into the chocolate mixture, with the flour, ground almonds, baking powder and salt. Tip into the prepared tin.
    4. Bake in the oven for 15 to 20 minutes. Remove from oven and allow to cool.
    5. Meanwhile, prepare the pear cream: In a bowl, combine gelatine with a cupful of cold water; let stand for 5 to 10 minutes, or till softened.
    6. Add double cream to a bowl placed in a large bowl of iced water, and whisk until soft peaks form. Add the sugar and continue whipping until stiff peaks. Set aside.
    7. Drain the gelatine, add to a small saucepan and place over low heat and stir till gelatine is melted. Gradually stir the gelatine into the mashed pears, then mix into the cream.
    8. Pour the pear cream over the biscuit base. Decorate it and refrigerate for at least 4 hours before slicing.

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    Reviews in English (1)


    Great recipe, went down a treat at easter sunday lunch!  -  01 Apr 2013