Chocolate, Pear and Ricotta Cake

Fo the filling:
Cut pears into very small pieces and place in a saucepan with 1 tablespoon sugar, cornstarch and lemon juice. Cook until pears are soft. Remove from heat and leave to cool at room temperature.

Beat the cream with cream and ricotta. Add remaining sugar and beat until stiff. Add pear mixture and place in the refrigerator to cool.

FOR THE CAKE:
Separate 3 egg whites from yolks. Add salt and 1 tablespoon sugar, beat until stiff.

Beat yolks with 1 egg white and remaining sugar. Beat until creamy. Sprinkle in cocoa powder and almond flour. Pour in melted butter and fold gently with the help of a wooden spoon.

Fold in stiff egg whites gently. Once mixture is properly mixed, place in two greased pans. Place in preheated oven. Bake at 180ºC (355ºF) for 20 minutes.

Take out of the oven and let cool. Once cool, place one cake on a plate top with the pear and ricotta filling, cover with the other layer. Sprinkle with icing sugar and decorate with sliced pears. Refrigerate before serving.