Dark Chocolate Cake With Marsala Pears Food

CHOCOLATE PEAR CAKE

Steps:

• Preheat the oven to 350°F.
• Grease a 9×9 inch square pan or 9 inch round springform pan. If using a springform pan, line the bottom of the springform pan with a round piece of parchment paper.
• In a medium bowl, combine flour, cocoa powder, baking soda, and salt - mix to combine.
• Melt the butter and dark chocolate in a small bowl, using a microwave, or on a stove top in a small pan over low heat. Stir well.
• Transfer melted chocolate mixture to a large mixing bowl, add granulated sugar, and, using electric mixer, beat on medium-high speed for a couple of minutes until the mixture is light in color. Add eggs and vanilla and continue beating to combine. Add flour mixture and milk, alternating between the two in two additions, into the chocolate mixture.
• Pour the cake batter into the baking pan and place chopped pears on top of the cake batter. Alternatively, you can fold in chopped pears into the cake batter before adding the cake batter into the baking pan.
• Bake for about 45 minutes or until the toothpick inserted in the center of the cake comes out reasonably clean and the cake bounces when touched.
• Cool on a wire rack for 15-30 minutes. If using springform pan, release the cake when completely cooled.
• Dust with powdered sugar before serving: it will make this tasty cake look really pretty!

DARK CHOCOLATE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
• In large mixer bowl, stir together dry ingredients.
• Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
• Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
• Pour into prepared pan.
• Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
• Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
• Cool 10 minutes; remove from pan to wire racks.
• Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

CHOCOLATE AND PEAR CAKE

Steps:

• Preheat your oven to 160 deg C using the fan force option. Grease and line a 20cm springform baking tin and set aside.
• Using the double boiler method melt the chocolate and butter until well incorporated. Add the vanilla, stir and set aside.
• In a spare bowl combine the egg yolks and sugar and whisk until thick, pale and creamy. Set aside.
• In another bowl, beat the egg whites until stiff and set aside.
• To make the cake batter add the creamed sugar mixture, almond meal and sea salt to the melted chocolate combination and stir until combined. Finally, fold through the egg whites very gently, making sure they are well incorporated.
• Pour the batter into the baking tin and cook for 5 mins. Remove the cake and arrange the pears cut side down and bake for a further 40-45 mins or until a skewer inserted comes out clean. Allow to cool for 10 mins before removing the cake and allowing to cool completely. Dust with icing sugar and serve with double cream, creme fraiche or yoghurt.

CHOCOLATE MARSALA CAKE

Steps:

• Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
• Preheat oven to 180 C / 350°F.
• Place all ingredients into bowl of electric mixer.
• Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
• Pour into tin.
• Bake for 40 minutes or until a skewer inserted comes out clean.

SUNKEN DRUNKEN CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
• Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
• Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
• Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

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.

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!

CHOCOLATE PEAR CAKE

Steps:

• Pre-heat oven to 350 F (180 C). Grease and flour a 9 inch cake pan.
• In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
• In a small bowl mix together the yogurt and milk until combined, set aside.
• Peel, core and slice the pears.
• In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes. Then slowly add the vegetable oil and beat to combine.
• Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.
• Pour into the prepared pan, top with pear slices (sliced side down). Sprinkle with mini chocolate chips. Bake for approximately 45 minutes or until toothpick comes out clean. Let cool then dust with powdered / icing sugar before serving. Enjoy!

DARK CHOCOLATE CAKE WITH MARSALA PEARS

Steps:

• Preheat the oven to 180°C. Clean, peal and core the pears with a corer tool, put them in a sauce pan in vertical position and cook them with the apple juice and drizzle with the Marsala. Cook until soft. Keep one of them with the stalk. In a large bowl over some simmering water, melt the chocolate and than add 80g of butter mix until smooth and the chili. Meanwhile, in a bowl whisk the 4 eggs white with a table spoon of the sugar until stiff. In an another bowl mix together, the 4 egg yolks and the left butter and sugar until smooth. Let the chocolate cool down a little than add to the egg´s yolk mix. Whisk until the chocolate will be well incorporate. Now add the flour, the baking powder, the salt, and whisk it. Add the eggs white and stir gently. Cut in a half 3 of the 4 pears. Cover the surface of a springform pan (25cm diameter) with butter. Put all the final mix into the pan, place the pears in circle and the whole pear with the stalk in the middle. Sprinkle the surface with the hazelnuts. Cover the pear in the middle with the aluminum foil and bake the cake for 40 minutes.