Gateau Fondant Aux Poires Moist Pear Cake Recipes
FONDANT AUX POIRES ET AU GINGEMBRE (CHOC GINGER PEAR FUDGE CAKE)
From FamousFrenchDesserts.com, "An exquisite experience. Elegant, rich & it really melts in your mouth!" Posted for ZWT 5 & I made it for the first time after the event. The original recipe did not specify what size or shape baking dish to use so I have made changes below according to what I did when I tested it. It feels strange to leave a review on my own recipe (I don't usually post a recipe without having tried it first) but I want to be honest about this cake not really knocking our socks off. The actual making of the cake was very easy. I chose to use a 10 inch round springform pan hoping that it would be the best option for arranging the pears. I used 2 anjou pears & one from New Zealand, sliced into 3/4 inch slices, fresh ginger & it all baked up in 32 minutes. I thought the batter was thick & difficult to spread over the pear "star" without disturbing the arrangement so either double the batter or a smaller pan, maybe a pie plate (using less pears) would allow for a thicker cake instead of "a little cake with my pears". I really loved the combination of chocolate & ginger but felt the pears were overwhelming and not quite as sweet as we would normally like. We ate it both warm & cold but we still weren't sold on the pears. I may try a raspberry version with the cake & if I do I'll post it. If you try this recipe, please feel free to offer any constructive criticism & if you find a baking dish or technique that works I'm open to editing this again (giving credit where credit is due, of course). Thanks! *Tink
Provided by Tinkerbell
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Butter baking dish (I used a 10-inch springform pan).
- Peel pears. Cut into thick slices. Place slices, going from center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
- Combine the flour, yeast, ginger & cocoa powder. Stir.
- In another bowl, mix the butter & sugar until smooth.
- Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine.
- Pour batter into baking dish over pears.
- Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
- Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
- Sprinkle with powdered sugar & serve slightly warm or cold.
Nutrition Facts : Calories 342.4, Fat 17.7, SaturatedFat 10.5, Cholesterol 111.1, Sodium 135, Carbohydrate 44, Fiber 4.3, Sugar 25, Protein 5.5
GATEAU FONDANT AUX POIRES : (MOIST PEAR CAKE)
Another French recipe from my mother-in-law that I translated and converted. This cake is one of my favorites! Enjoy!
Provided by Kelley Maillard
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk.
- Add the flour and baking powder, and then thin out the batter with the milk and oil.
- Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
- Pour half of the batter into the pan.
- Peel the pears and remove the seeds, then cut into strips.
- Place the pear strips on the batter.
- Then pour the remaining batter over the pears.
- Bake 30 minutes.
- Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
- Beat the egg and sugar in a bowl until well mixed.
- Add the metled butter.
- After 30 minutes, take the cake from the oven.
- Pour the topping over the cake, and then continue baking another 20 minutes.
- Sprinkle with slivered almonds, if desired.
- Let cool before removing from pan.
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