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Caramel Pear Chocolate Cake
A moist cake with caramel, pear syrup, milk chocolate and dark chocolate ganache, covered with a shiny opera glaze. Ideal for fans of French pastry with a touch of originality.
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Cost Breakdown
Critical Success Points
- • Make dry caramel without burning the sugar
- • Temper the opera glaze to 32°C
- • Allow the cake to cool completely before applying the ganache
Safety Warnings
- • The caramel is very hot and can splatter; wear kitchen gloves.
- • Handle the oven with oven mitts to avoid burns.
- • Melted chocolate must be monitored to avoid overheating and burning.
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