A decadent cake of poached pears smothered in a dark chocolate. Something different to bring out after your dinner from GialloZafferano; Italy’s number one food website.
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Welcome GialloZafferano viewers and welcome to the kitchen. I’m Sonia and today we’ll be preparing a dessert for true connoisseurs: Pear and Chocolate cake. Let’s look at the ingredients:
• ½ cup of sugar
• 3 and ½ ounces of amaretto biscuits
• 7 oz of chocolate
• 4 eggs
• 2 tsp baking powder • 1 2/3 cups of flour
• 1 and ½ pounds of very ripe pears
• 1 and ¼ cups of muscat wine
• 1 and ½ sticks of butter
Let’s see how to make it:
First peel the pears, quarter them and remove the core. Place them into a pot and then cover them with the muscat wine. Now, simmer it over a medium heat until the wine is completely cooked off.
In the meantime, chop the chocolate and melt it in a bain marie or an oven-safe bowl resting over a pot of simmering water. Once it’s melted, add the butter in small pieces and when that’s melted in, let the mix rest and cool.
In this bowl, I’ve beat the eggs together with half of the sugar and 5 tbsp of reserved butter. Now add to this the warm chocolate and butter mixture, after which add the crushed amaretto biscuits and the flour which should be sifted before adding.
Now, sift the baking powder into the mixture and fold it in. You’ll then add this to a mixture of the leftover egg whites and remaining sugar which you should beat into stiff peaks. After this you can put the mixture into a cake pan.
In a 16 inches diameter cake pan that has been buttered and floured, place half of your cake batter. Now, lay the cooked pears in the pan in a circle, and once they’re in, cover them with the remaining batter and bake the cake for 40 minutes at 350 degrees F.
When the cake is baked remove it from the pan and leave it to cook. Then you can finish it with a sprinkling of powdered sugar and serve. Bye from GialloZafferano and see you next time!