Pear And Dark Chocolate Cake Food

UPSIDE-DOWN PEAR CHOCOLATE CAKE

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.

PEAR CAKE WITH DARK CHOCOLATE

Steps:

• Take the eggs and milk out of the refrigerator an hour before, they must be at room temperature. Butter and flour a rectangular baking dish of about 10x7 inch (25x19 cm) . Melt the butter and let it cool. Coarsely chop the dark chocolate and set aside.
• Sift the flour with the baking soda and pinch of salt and set aside. Beat the eggs with the electric whisk with the sugar and grated lemon zest until light and fluffy.
• Add the flour mix a little at a time, alternating with the milk and warmed butter and continue to whisk. Finally add the chopped chocolate and the peeled and chopped pears. Mix now with a spatula or wooden spoon.
• Bake in a preheated static oven at 190°C (370°F) for about 30-40 minutes. But always do the toothpick test: inserted in the center of the cake it should come out dry. If you have a ventilated oven , bake the bundt cake at 170°C (340°F) for about 30 minutes, testing the cooking with a toothpick. Cooking times for both types of oven are approximate. In fact, not all ovens cook in the same way so, adjust according to your oven.
• Once the cake is baked, let it cool completely in the mold before taking it out. You can serve the donut sprinkled with powdered sugar.

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!