Pear And Dark Chocolate Cake Recipes

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.

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!