Pear and soft chocolate cake: One of the most successful and delicious sweet combinations of chocolate and pears. The Kaiser pears that with their crunchiness and light acidity manage to balance the sweetness and mellowness of dark chocolate, the cake is soft and rich, an intense flavor of chocolate broken by the inserts of pear slices. On the surface the extra touch is given by the sprinkling of cocoa and cinnamon – for those who love this spice.
Ingredients for a 22-24 cm cake pan
- 180 gr of granulated sugar
- 150 gr of eggs (about 3 medium)
- 1 sachet of vanillin
- a pinch of salt
- 180 gr of softened butter
- 16 gr of baking powder
- 40 grams of unsweetened cocoa powder
- 260 grams of flour 00
- 3 Kaiser pears
- 120 ml of whole milk at room temperature
- 50 gr of dark chocolate chips
- powdered sugar to decorate (or cocoa powder and cinnamon)
Watch the video recipe Pear and soft chocolate cake
How to make the pear and soft chocolate cake
Combine flour, vanillin, baking powder and cocoa in a bowl, sift and keep this mix aside.
Put the eggs, sugar and a pinch of salt in a bowl and whisk with a whisk for a few minutes until the mixture is light and fluffy (you need 150 grams of eggs about 3 medium eggs, weigh them if the weight is higher then beat the eggs and remove a few teaspoons until you reach the desired weight).
Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.
We also incorporate the softened butter (just melted in a bain-marie or in the microwave, without overheating it!) And continue to mix. Finally, add the dark chocolate chips or chocolate chips and mix one last time.
Pour the mixture into the buttered and floured pan (preferably with a zip closure), the size of the pan can range from 22 cm like the one used in this recipe, for a high cake, or 24 cm in diameter to obtain a lower cake, yes it also reduces the cooking time by a few minutes. We arrange the slices of freshly cut pear (so it is not necessary to add lemon to prevent them from blackening) in a radial pattern, and add a few drops of dark chocolate.
We bake at 180 degrees for 40-45 minutes. When we take out the oven, sprinkle with powdered sugar, or with a mix of cocoa powder and cinnamon (half a teaspoon of cinnamon if you like). Let it cool and open the hinged mold
WINE PAIRING: a good match is with the rare Aleatico di Puglia and Barolo Chinato; or with Rum, Cognac or a Spanish brandy.
In this blog for wine pairings I consulted the site: www.vinacciolo.it
Pear and soft chocolate cake
Enjoy your meal!