CHOCOLATE & PEAR CAKE
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
- Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
- For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
- Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.
Nutrition Facts : Calories 806 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
FLOURLESS CHOCOLATE & PEAR CAKE
A light, but luscious cake made with hazelnuts - serve a slice for dessert with a dollop of crème fraîche
Provided by Barney Desmazery
Time 1h
Number Of Ingredients 8
Steps:
- Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
- Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
- In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.
Nutrition Facts : Calories 334 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Protein 5 grams protein, Sodium 0.28 milligram of sodium
PEAR CHOCOLATE CAKE
Make and share this Pear Chocolate Cake recipe from Food.com.
Provided by Manuela
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Coat a 9-inch round pan with cooking spray.
- Beat butter or margarine in large bowl until creamy; add white sugar, and beat until fluffy.
- Beat in egg and vanilla.
- Whisk together flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread a little more than half of the batter in the prepared pan.
- Cover with pear slices and dust with chocolate, and add remaining batter by tablespoons covering well pears and chocolate.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, until toothpick test done.
- Remove pan to wire rack to cool.
- If you wish dust with confectioners' sugar.
Nutrition Facts : Calories 510.5, Fat 19.2, SaturatedFat 11.7, Cholesterol 75.4, Sodium 425.3, Carbohydrate 78.9, Fiber 2.1, Sugar 40.3, Protein 6.7
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