Pear Cake With Dark Chocolate Recipes

DARK CHOCOLATE PEAR CAKE

Steps:

• Preheat the oven to 350°F.
• Beat the butter with sugar until frothy and gradually stir in the eggs. Mix the flour with cocoa, baking powder, and a pinch of salt and stir into the butter mixture, alternating with the milk. Pour the batter into a greased springform pan and bake for 25-30 minutes. Check for doneness with a toothpick. Remove the cake and let cool completely on a wire rack.
• Mix the wine with spices and sugar in a pot and bring to a boil. Reduce heat and simmer for about 10 minutes. Peel the pears, cut in half, core, and place into the wine mixture and simmer for 5 minutes. Remove from the heat and allow to cool. Remove from the wine and drain. Pour the wine through a fine sieve, saving approximately 1 cup.
• Mix the glaze with the wine and bring to a boil. Alternatively, corn starch may be used to make the glaze. Arrange the pears with the bulge upwards and pour the glaze over the top. Chill until set.
• Meanwhile, chop the chocolate and melt over a hot (not boiling) water bath. Remove from the heat and let cool slightly. Mix the cream with the sugar and then stir in the chocolate. Beat the egg whites with a pinch of salt until stiff and fold into the cream mixture.
• Distribute the chocolate mixture on top of the pears, smooth, and place in the refrigerator for 2 hours. To serve, sprinkle the tart with chocolate shavings and cut into pieces.

DARK CHOCOLATE-PEAR CAKE

Steps:

• Preheat oven to 325°F. Line bottom of a 10-inch cast-iron skillet with parchment paper. Spray with baking spray.
• Place 2 cups of the chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, about 1½ minutes. Stir in oil until smooth.
• Beat eggs and sugar in a large bowl with an electric mixer on high speed until pale in color and slightly thickened, about 2 minutes. Stir in melted chocolate mixture. Fold in flour and cocoa until just combined. Fold in remaining 1 cup chopped chocolate until combined. Spoon into skillet; smooth with a spatula. Top with pear and almonds.
• Bake in preheated oven until edges are crisp but center is still slightly gooey, 45 to 50 minutes. Cool in skillet on a wire rack until room temperature, about 1 hour.

PEAR CAKE WITH DARK CHOCOLATE

Steps:

• Take the eggs and milk out of the refrigerator an hour before, they must be at room temperature. Butter and flour a rectangular baking dish of about 10x7 inch (25x19 cm) . Melt the butter and let it cool. Coarsely chop the dark chocolate and set aside.
• Sift the flour with the baking soda and pinch of salt and set aside. Beat the eggs with the electric whisk with the sugar and grated lemon zest until light and fluffy.
• Add the flour mix a little at a time, alternating with the milk and warmed butter and continue to whisk. Finally add the chopped chocolate and the peeled and chopped pears. Mix now with a spatula or wooden spoon.
• Bake in a preheated static oven at 190°C (370°F) for about 30-40 minutes. But always do the toothpick test: inserted in the center of the cake it should come out dry. If you have a ventilated oven , bake the bundt cake at 170°C (340°F) for about 30 minutes, testing the cooking with a toothpick. Cooking times for both types of oven are approximate. In fact, not all ovens cook in the same way so, adjust according to your oven.
• Once the cake is baked, let it cool completely in the mold before taking it out. You can serve the donut sprinkled with powdered sugar.

PEAR AND DARK CHOCOLATE CAKE

Steps:

• For the chocolate cake: Preheat the oven to 200°C (approximately 350°F). Separate the eggs. Whip the egg whites with 1 pinch of salt. Gradually add the sugar and beat until stiff and glossy. Fold the yolks into the whites. Mix the flour with the cocoa and fold into the egg mixture. Transfer the cake to a parchment-lined pan. Smooth the dough and bake for 15-20 minutes. Check to see if the cake is done with a toothpick. Remove the cake a let cool completely. Cut in half horizontally.
• For the filling: Drain the pear well and cut half into narrow slices. Cut the other half into 2-3 cm (approximately 1 - 1 1/4 inch) pieces. Soak the gelatin in cold water until soft, about 10 minutes. Melt the chocolate in a bowl over a pot of simmering water. Stir in the yogurt. Squeeze the excess water from the gelatin, warm the milk and dissolve the gelatin in the milk. Stir into the yogurt.Whip the cream until stiff and fold into the yogurt. Place the bottom layer of cake on a serving plate and surround with a cake ring. Spread the yogurt mousse about 1 cm (approximately 1/3 inch) high. Cover with have of the pear pieces and cover with about half of the remaining yogurt mousse. Place the top layer of cake and press lightly. Repeat with the yogurt mousse again, layering the pears in the middle of the remaining mousse. Chill for at least 3 hours. Remove the cake ring. To garnish: Spread the whipped cream on the sides of the cake and garnish with the chocolate shavings. Arrange the pear slices on top of the cake and pipe rosettes with the remaining whip cream as desired. Mound the remaining chocolate shavings in the middle of the cake. To serve: Chill the cake well and cut into pieces as desired.

DARK CHOCOLATE, PEAR, PISTACHIO CAKE

Steps:

• CAKE.
• Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper.
• Mix the flour, baking powder, and salt.
• Process the chocolate and pistachios in a food processor until coarse crumbs form.
• Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla.
• Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear.
• Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold.
• CHOCOLATE GANACHE.
• Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding.
• Add chocolate and stir until smooth.
• Remove from heat and set aside until slightly thickened (5-10 minutes).
• Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes).
• Enjoy!