Pear And Chocolate Swiss Roll Recipe

Name: Pear And Chocolate Swiss Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None butter, for greasing; 4 large pears, peeled, cored and roughly chopped; 3/4 cup sugar; 2 tsp vanilla extract; 1 None cinnamon stick; 1 None lemon (juice and zest); 1 tbsp cornstarch, mixed with 2-3 tbsp water to make a paste; 2/3 cup hazelnuts; 4 1/2 oz dark chocolate, cut into pieces; 6 medium eggs, separated; 1 tsp powdered gelatin, dissolved according to package instructions; 1 1/2 cups heavy cream; None None powdered sugar, for dusting

Servings: persons

None None butter, for greasing
4 large pears, peeled, cored and roughly chopped
3/4 cup sugar
2 tsp vanilla extract
1 None cinnamon stick
1 None lemon (juice and zest)
1 tbsp cornstarch, mixed with 2-3 tbsp water to make a paste
2/3 cup hazelnuts
4 1/2 oz dark chocolate, cut into pieces
6 medium eggs, separated
1 tsp powdered gelatin, dissolved according to package instructions
1 1/2 cups heavy cream
None None powdered sugar, for dusting

1
Grease and line a 13 x 16 inch baking sheet. Place the pears in a saucepan with 2/3 cup water, 1/4 cup of the sugar, 1 tsp of the vanilla extract, the cinnamon stick, lemon juice and zest. Bring to a boil, reduce the heat, cover and simmer for 8 mins until the pears are soft. Drain the pears through a sieve and discard the cinnamon stick and lemon zest. Reserve the liquid and pour back into the pan.
2
Bring the liquid to a boil and stir in the cornstarch. Simmer, stirring, for 1 min until thickened. Remove from the heat and allow to cool. Preheat the oven to 425u00b0F. Heat a dry frying pan, add the hazelnuts and toast for 1-2 mins, stirring and tossing. Cool and chop finely. Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool slightly.
3
Meanwhile, whisk the egg whites until stiff. Gradually add 2 tbsp of the sugar while continuing to whisk. In a separate bowl whisk the egg yolks, the remaining sugar and the remaining vanilla extract. Stir in the nuts and melted chocolate, then fold in the egg whites. Spoon the mixture into the lined baking sheet and smooth the surface. Bake for 7-8 mins. Place a damp, clean dish towel on a work surface and sprinkle with 1-2 tbsp of sugar. Invert the cake onto the towel. Cover with a second damp towel and allow to cool. Whip the cream until stiff peaks form, then stir in the pear syrup and pears. Warm the gelatin on the stove, then stir into the cream and pear mixture. Spread over the chocolate cake, leaving a 1 inch border along the long sides and a 1/2 inch border along the short sides.
4
Roll, using the dish towel to help. Transfer to a serving plate seam-side down. Chill for at least 4 hours or overnight. Dust with powdered sugar to serve.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: None None butter, for greasing, 4 large pears, peeled, cored and roughly chopped, 3/4 cup sugar, 2 tsp vanilla extract, and more.

Yes, Pear And Chocolate Swiss Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pear And Chocolate Swiss Roll

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