Fondant Aux Poires Et Au Gingembre Choc Ginger Pear Fudge Cake Food

GINGER PEAR CAKE

Steps:

• Heat oven to 325°F Grease and sugar a 10 cup bundt pan.
• Cut pear halves in half. Decoratively place each pear piece, rounded side down, in pan flutes.
• In small bowl, stir together the brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle brown sugar and butter mixture over the pears.
• In a large mixing bowl, combine all cake ingredients; mix on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Spoon cake mixture into prepared pan until 3/4 full.
• Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool for 10 minutes exactly, then remove from pan and cool completely on a rack.
• While the cake is cooling mix the glaze.
• Once the cake is completely cool move it to a platter and add the glaze.

CHOC RIPPLE CAKE

Steps:

• Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
• Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
• Cover the log/ring thickly and entirely with the remaining cream. Place in refrigerator for at least 6 hours to set.
• Before serving, decorate with crushed pepermint crisp.
• When serving, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice.

GINGER PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
• To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
• To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
• Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
• Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
• Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.

GATEAU FONDANT AUX POIRES : (MOIST PEAR CAKE)

Steps:

• In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk.
• Add the flour and baking powder, and then thin out the batter with the milk and oil.
• Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
• Pour half of the batter into the pan.
• Peel the pears and remove the seeds, then cut into strips.
• Place the pear strips on the batter.
• Then pour the remaining batter over the pears.
• Bake 30 minutes.
• Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
• Beat the egg and sugar in a bowl until well mixed.
• Add the metled butter.
• After 30 minutes, take the cake from the oven.
• Pour the topping over the cake, and then continue baking another 20 minutes.
• Sprinkle with slivered almonds, if desired.
• Let cool before removing from pan.