Here's an elegant version of a chocolate cake that is intensified by the flavor of pear-soaked rum and oranges.
1After softening the butter in a bowl, add the sugar and some orange zest, then add one egg yolk at a time. Combine the sifted flour with the starch and mix with the butter and egg mixture. Beat the egg whites until stiff with a pinch of salt and add to the batter. Divide the mixture into 6 aluminum tins (6cm wide and 5cm deep) that have been greased and floured.
Bake in a 180° preheated oven for 30 minutes. Remove from oven and let cool.
Melt the chocolate in a double boiler with 20g of butter and the fresh cream. Ice the cakes, spreading the icing with a professional cake spatula.
2For the pear preserves: peel the pears and cook them in a saucepan with the lemon juice until soft, blend using an immersion blender and add the rum.
3Serving: serve the cakes on a white plate, with the pear preserves and candied orange zest.
Bake in a convection oven, reducing the baking time by 20 minutes. Let the cake cool before icing it or the icing will be difficult to work with. Place it in the refrigerator for a few minutes to be sure.
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