CHOCOLATE PEAR CAKE
Steps:
- Pre-heat oven to 350 F (180 C). Grease and flour a 9 inch cake pan.
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
- In a small bowl mix together the yogurt and milk until combined, set aside.
- Peel, core and slice the pears.
- In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes. Then slowly add the vegetable oil and beat to combine.
- Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.
- Pour into the prepared pan, top with pear slices (sliced side down). Sprinkle with mini chocolate chips. Bake for approximately 45 minutes or until toothpick comes out clean. Let cool then dust with powdered / icing sugar before serving. Enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 38 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 47 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CHOCOLATE CAKE WITH PRICKLY PEAR JAM
How do you make prickly pear jam? Very carefully! But it's worth it when you discover how awesome it is in this chocolate layer cake.
Provided by My Food and Family
Categories Home
Time 38m
Yield 16 servings
Number Of Ingredients 11
Steps:
- To Make Jam:
- Wearing rubber gloves, cut a 1/2-inch slice off both ends of each pear and carefully peel off rind and discard. Chop prickly pear and place in food processor and blend until smooth. Strain, extracting as much puree and liquid by pushing down pulp with a rubber spatula.
- Place 1 cup prickly pear puree plus sugar in a saucepan over medium-high heat, for 10 minutes, stirring frequently until purée is reduced 1/2 cup. Remove from heat, transfer to a bowl and cool completely. Once cool stir in lime and orange juice.
- To Make Cake:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round pans. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
- Beat pudding mix and milk in large bowl with whisk 2 min. (Pudding will be thick.) Gently stir in whipped topping.
- Place 1 cake layer on plate; spread with jam. Top with layers of half each of the pudding mixture and prickly pears; cover with remaining cake layer. Top with remaining pudding mixture.
- Refrigerate 1 hour. Top with chocolate shavings and prickly pear slices just before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
PRICKLY PEAR JAM
After reading that prickly pears are covered with barely visible spines I was a bit shaky. I put on a pair of work gloves and rubbed the spines from the fruit and then rinsed them under running water. The texture reminds me of a kiwi, and I added a bit of amaretto to kick it up a notch. This small batch yields 1 quart and 1 pint.
Provided by Sandra Garth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 80
Number Of Ingredients 6
Steps:
- Inspect 1 quart jar and 1 pint jar for cracks and rings for rust, discarding any that are defective. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wear protective gloves to rub and rinse the prickly pears under running water to make sure all spines are removed. Cut each pear in half and scoop pulp and seeds into the bowl of a food processor. Pulse for 30 to 40 seconds. Transfer mixture to a strainer lined with cheesecloth set over a bowl. Gather cheesecloth into a pouch and squeeze out juice. Remove any remaining pulp from the seeds and add to the bowl with the juice.
- Combine prickly pear juice, pectin, and lemon juice in a medium saucepan over medium heat. Bring to a rolling boil that can't be stirred down. Add sugar and amaretto and stir until completely dissolved. Return mixture to a rolling boil, stirring constantly. Cook until jam is reduced by half, 5 to 7 minutes.
- Remove jam from heat and skim off and discard any froth that may have formed. Dip a metal spoon into the jam to test for desired thickness. Add another 1/2 teaspoon of pectin and boil for 1 minute more if a thicker jam is desired.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 6.3 g
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Provided by Cory Schreiber
Categories Cake Mixer Chocolate Fruit Dessert Bake Thanksgiving Vegetarian Kid-Friendly Pear Fall Birthday Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12 to 15
Number Of Ingredients 17
Steps:
- Butter a 9-inch round baking pan.
- To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
- Preheat the oven to 350°F.
- To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
- Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
- Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.
WARM CHOCOLATE & PEAR CAKE
Warm, gooey chocolate pear cake - wonderful with cream or ice cream.
Provided by laurabethmcn
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Grease and line a 21cm spring-form cake tin with greaseproof paper and pre-heat the oven 190 D.
- Break the chocolate into a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Set aside.
- Mix the almonds, eggs, butter and sugar together until smooth. Pour in the chocolate and mix until smooth.
- Pour the batter into the tin, press the pear halves/quarters around the tin and bake for 40-45 minutes. The cake should be very squidgy in the middle but not liquid. Remove from the oven and cool in the tin for 10 minutes.
- Remove from the tin and serve with thick cream or vanilla ice cream.
PEAR AND CHOCOLATE JAM
Simply amazing. I thought having a jam texture with chocolate would be weird, but it definitely isn't! The blend of pear and chocolate taste amazing! I can't wait to share this with my family for christmas! I found this recipe on Grouprecipes.com and had to share when I saw there was nothing on here like this. Thanks Aurore!
Provided by Mhauck
Categories Fruit
Time 50m
Yield 6-8 pints
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer for later use.
- Peel and core pears. Dice them or use a food processor.
- Mix the pears and lemon juice in a large sauce pan.
- Add sugar and bring to boil. Lower heat and simmer for 20-30 minutes. Stir occasionally.
- Chop chocolate and put aside.
- Once you hit 20 minutes, take the plate out of the freezer and put a small amount of jam on it to test for gelling. Wait for a few seconds and then see if jam runs. If it does and you want a thick jam, cook for a few more minutes and repeat process.
- Stir chocolate into jam, stir and wait for a simmer. Turn off heat.
- Package jam in freezer dishes or can for 12 minutes.
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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