Chocolate Pear Cake
This Chocolate Pear Cake has a brownie consistency, is studded with pear and dusted with confectioner's sugar and cocoa powder. Simple and elegant.
Pin Recipe
Facebook
Servings: 6 inch
Ingredients
- 2.6 ounces dark chocolate
- 1/4 teaspoon espresso coffee powder
- 5 tablespoons butter
- 3/4 cup confectioner's sugar
- 2 eggs
- 1 egg yolk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 8 ounces pear ripe and firm
Decoration
- confectioner's sugar
- cocoa powder
Instructions
- Preheat oven to 350 degrees F.
- Separate the eggs (1 egg white will not be used). Peel and cut the pear in 1/4-1/2 inch cubes. Butter 6-inch pie pan and sprinkle with breadcrumbs. Shake excess crumbs out of cake pan.
- Chop the chocolate in small pieces and melt in together with the espresso coffee powder au-bain-marie or in the microwave. Cool just a little.
- Beat the butter with a mixer until soft and add the confectioner's sugar, little by little. Then add the 3 egg yolks, cinnamon, salt and melted chocolate.
- Whisk 2 egg whites stiff.
- Fold egg whites and flour alternately into the butter-chocolate mixture. Don't overdo it, but make sure your end-result is well-mixed.
- Mix in the pear pieces.
- Transfer batter into the cake pan and level as much as you can.
- Bake cake approx. 50 minutes. Test with a toothpick; the inside of the cake should be dry.
- Remove from oven, take out of cake pan and cool complete on wire rack.
- Dust with confectioner's sugar and then with cocoa powder.
Notes
- Butter and eggs need to be at room temperature.
- 2.6 oz. chocolate is 2 bars (most brands). I used 70% dark chocolate
Nutrition
Calories: 343kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Sodium: 206mg | Fiber: 3g | Sugar: 21g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram