Black Insects In Stool

easy (and almost light!)

THE serving mandatory on each anniversary of my favorite Sis (good on the other hand I have one!), But also one of the desserts my daddy's favorite (but hey, this is far from a reference since almost all chocolate dessert in this category ...).
Finally, all that to say this is too good, not too heavy nor too disgusting. In addition it is far from complicated and it takes not hours to prepare, while Claire (that's my sister) you know what you have to do!

Otherwise, the recipe is from a page torn from a cooking magazine lying around since the 80 recipes in the drawer of my mother ... then for the exact references you pass. And as Mom said that this recipe for ten years and have more or less took over, Needless to say, the recipe I'll give you does not have much to do with the original ....

Charlotte chocolate-pear

Ingredients (for one large or 2 small charlotte or 6-8 people)

- 36 to 48 cookies spoon / boudoir, I like to use "Savoiardi"
- 1 can of pears in syrup (if you have time you can do it yourself ...)
- 250 g dark chocolate dessert
- 2 packets of vanilla sugar
- 400 g cottage cheese (for 0% for me, but you can put 20 or 40% if you prefer)
- 4 eggs

Melt chocolate in double boiler or in microwave (in this case put the chocolate in a resistant container in the microwave and heat on medium power (350 watts), stirring every minute). Cool a few moments.

Separate whites and yolks. Reserve the whites.
Stir the yolks to the melted chocolate, whisking briskly.
Add the cream cheese and vanilla sugar.

Beat the egg whites with a pinch of salt then fold gently into chocolate mixture. Add the pears, cut into pieces (reserve syrup). Dip cookies

Spoon pears in syrup (about 1 second per side) and line bottom and sides of a charlotte mold (or missed).
Pour in chocolate-pear, cut pieces of biscuits in excess leaving about 1 cm and cover with cookie spoons too soaked with syrup.

Refrigerate for 4 hours at least, knowing that one night is better.

NB: we are not very "sweet" at home, so nothing prevents you from preparing tea before pouring into the mold and possibly adding a little sugar.