Dark Chocolate Pear Cake 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.

CHOCOLATE PEAR CAKE | TORTA CIOCCOLATO E PERE

Steps:

• Beat the eggs with the sugar for about 2-3 minutes, until the mixture becomes frothy and light. While you keep whisking, add the vegetable oil and set aside.
• In a large bowl, combine the powders (flour, cocoa and baking powder) and sift them together. add the powders a little at a time to the eggs, sugar and oil mixture. Mix everything together very well. Finally, add the yogurt and stir.
• Add only 80 g (8 tablespoons) of dark chocolate chips, mix and set aside. Keep 2 tablespoons aside for decoration.
• Peel the pears and cut them into thin slices. Line a springform pan with baking paper and pour in the mixture. Now arrange the pear slices all around, covering the entire top of the cake. Finally, spread the remaining chocolate chips on top as decoration.
• Bake at 180°C (350°F) for 40-45 minutes. NEVER open the oven for the first 30 minutes. Chocolate pear cake is ready when it's risen almost twice as much and if you stick a toothpick in, it comes out clean and dry. Remove from the oven and let cool at least 10 minutes before serving.

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!