PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE
Provided by Food Network
Categories dessert
Time 16h15m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
- Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
- Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
- Once cooled, scatter the caramel pieces over the top and set aside
- For the flourless chocolate cake: Adjust the oven to 425 degrees F.
- Melt the chocolate and butter in a double boiler over medium heat.
- In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
- Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
- Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
- Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
- Allow the cake to cool overnight before unmolding.
- For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
- For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
- Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
- For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
- Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
- Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
- To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
- Serve with brandy-flavored sweetened whipped cream.
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Provided by Cory Schreiber
Categories Cake Mixer Chocolate Fruit Dessert Bake Thanksgiving Vegetarian Kid-Friendly Pear Fall Birthday Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12 to 15
Number Of Ingredients 17
Steps:
- Butter a 9-inch round baking pan.
- To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
- Preheat the oven to 350°F.
- To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
- Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
- Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.
CHOCOLATE & PEAR CAKE
A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 20
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a deep, 20cm loose-bottomed round cake tin. Mix the sugar, flours, ground almonds, baking powder and spices in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for decoration and stir the rest into the dry ingredients with the chopped chocolate or chips. Whisk together the melted butter, eggs and almond extract.
- Tip the butter mixture into the dry ingredients and stir thoroughly to combine, then fold in the diced pear. Scrape the mixture into the tin and bake for 45 mins, then cover with foil and bake for 20 mins more until a skewer poked in comes out clean. Cool in the tin overnight.
- For the icing, put the soured cream and chocolate chunks in a small pan. Heat very gently, stirring, until melted. Chill until spreadable (overnight is fine).
- Remove the cake from the tin, spread over the icing and scatter with the reserved nuts.
Nutrition Facts : Calories 806 calories, Fat 55 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
PEAR UPSIDE-DOWN CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 1 (9-inch) cake (6 to 8 servings)
Number Of Ingredients 19
Steps:
- For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center.
- For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
- Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition.
- While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
- To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cake:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
- Sift together flour, baking soda, baking powder, and salt into a bowl.
- Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
- Fold in pear pieces and chopped walnuts.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Walnut Praline Topping:.
- Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
ROASTED-PEAR POUNDCAKE WITH CHOCOLATE SAUCE
Provided by Molly O'Neill
Categories dessert
Time 1h25m
Yield Eight to ten servings
Number Of Ingredients 11
Steps:
- For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree.
- Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate.
- To make the sauce, place the chocolate in a double boiler over barely simmering water, stirring occasionally until melted. Whisk in the cream and brandy. If making the sauce in advance, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 12 grams, Carbohydrate 112 grams, Fat 35 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 382 milligrams, Sugar 67 grams, TransFat 1 gram
PEAR CHOCOLATE CAKE
Make and share this Pear Chocolate Cake recipe from Food.com.
Provided by Manuela
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Coat a 9-inch round pan with cooking spray.
- Beat butter or margarine in large bowl until creamy; add white sugar, and beat until fluffy.
- Beat in egg and vanilla.
- Whisk together flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
- Spread a little more than half of the batter in the prepared pan.
- Cover with pear slices and dust with chocolate, and add remaining batter by tablespoons covering well pears and chocolate.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, until toothpick test done.
- Remove pan to wire rack to cool.
- If you wish dust with confectioners' sugar.
Nutrition Facts : Calories 510.5, Fat 19.2, SaturatedFat 11.7, Cholesterol 75.4, Sodium 425.3, Carbohydrate 78.9, Fiber 2.1, Sugar 40.3, Protein 6.7
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- In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.
- In a large mixing bowl, beat butter, sugar, and molasses with an electric mixer on medium speed until combined. Beat in the eggs, one at a time, beating just until combined after each addition. Beat in the flour mixture alternately with the applesauce, starting and ending with flour mixture. Stir in orange peel.
- Spoon the batter into the prepared pan. Arrange pear slices in a layer on top of the batter. Sprinkle with chopped chocolate and nuts. Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes.
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