Pear and chocolate charlotte cake

1. Melt 200 g of chocolate with 4 tablespoons of water. Separate the yolks and the whites of 6 eggs. Mix the yolks and the melted chocolate vigorously.

2. Beat the whites into stiff peaks with 1 pinch of salt, fold into the chocolate batter. Refrigerate for 3 hours.

3. Open 1 can of pears in syrup. Dip 30 lady finger biscuits in the syrup and place them in the charlotte mould.

4. Alternate the layer with the pears, the chocolate mousse and the soaked biscuits. Place in the fridge for 3 hours.

Photo credit : Shutterstock