Chocolate cake and pears

Make a Pate brisée dough with flour, 100 g of butter, 1/2 glass of water, a pinch of salt and a teaspoon of sugar.

Let it rest for an hour.

Meanwhile, cut in half the pears, remove the core, Peel, strew sugar, sprinkle with Grand Marnier and let macerate.

Roll out the pastry to a thickness of half a centimetre.

Place them in a mold to pie, modellatevi over an aluminum foil, sprinkle of dried beans and cook for 10 minutes in preheated oven at 180 degrees.

Withdrawn, remove paper and beans.

Spread the dough half pears.

Continue baking at 180 degrees until the dough becomes golden brown.

Withdrawn, let cool.

Meanwhile chop the chocolate, reach into or in a pan, add a tablespoon of water and melt over low heat.

Just add 50 g liquefied butter and mix until you obtain a smooth cream.

Set aside and let cool.

Whip the cream and add the chocolate cream.

Pour over cake, sprinkle with almonds and serve.

Accompanying wines: the ideal combination is with wines made from dried grapes or wines: Recioto Della Valpolicella "Liquoroso" DOC, Aleatico Di Gradoli "Liquoroso" DOC, Moscato Passito Di Pantelleria Liquoroso Extras "DOC.