Caramel Pear Chocolate Cake
Recipe by Chef Sylvain - Long live pastry!
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.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
2h 51m
Prep
1h 5m
Cook
28m
Cleanup
4h 24m
Total
Cost Breakdown
Total cost:$9.85
Per serving:$1.23
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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