Pear And Chocolate Sponge Recipes

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!

CHOCOLATE PEAR PUDDING

Steps:

• Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter.
• Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency.
• Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce.

POACHED PEARS WITH CHOCOLATE SAUCE

Steps:

• Core pears from bottom, leaving stems intact. Peel pears. Cut 1/4 in. from bottom to level if necessary. Place in a large saucepan; add the water, vanilla, cinnamon stick and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender., Meanwhile, in a small saucepan, combine the sugar, cocoa, cornstarch and cinnamon. Gradually whisk in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened and bubbly. Cool. , Drain pears; place on dessert plates. Drizzle with chocolate sauce.

PEAR AND CHOCOLATE SPONGE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line two 8 inch round cake pans with parchment paper.
• In a large bowl, cream together 3/4 cup butter and sugar until smooth. Beat in the eggs one at a time, mixing well after each. Sift the flour into the bowl, and fold it in with a spoon. Divide the mixture evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, until the center of the cakes spring back when lightly touched.
• To make the frosting, mix together the confectioners' sugar and 1 cup butter until light and fluffy, at least 5 minutes. Mix the cocoa powder with just enough boiling water to dissolve, and blend it into the sugar mixture along with the vanilla.
• To assemble: Split each cake layer into halves horizontally and lay the halves out side by side. Use half of the buttercream, and spread it over 3 of the layers. Sandwich them together with the unfrosted one on the top. Place the cake on a serving plate, and frost the sides and top with the remaining frosting. Press chopped nuts onto the sides of the cake. Arrange pear halves on the top, and decorate with swirls of buttercream and walnut halves.

SQUIDGY CHOCOLATE PEAR PUDDING

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined.
• Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined.
• Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage.
• Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.