CHOCOLATE PEAR CAKE
Pears and chocolate cake work really well together in this easy-to-prepare, everyday cake. Perfect breakfast or dessert recipe.
Provided by Julia
Categories Dessert
Time 1h
Number Of Ingredients 11
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!
Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 111 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
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.
CHOCOLATE PEAR CAKE | TORTA CIOCCOLATO E PERE
Chocolate pear cake is a classic Italian dessert with a unique sweetness. It's a delicious recipe, very easy to make and ready in minutes. Chocolate and Pear cake has a soft and choco-licious texture that melts in your mouth. As you eat it, feel the contrast of the dark chocolate with the sweetness of the pears that make it a great recipe. Chocolate pear cake is the perfect treat for all occasions: you can serve it as a dessert or at breakfast or as a delicious and nutritious mid-afternoon snack.
Provided by Recipes from Italy
Categories dessert recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Beat the eggs with the sugar for about 2-3 minutes, until the mixture becomes frothy and light. While you keep whisking, add the vegetable oil and set aside.
- In a large bowl, combine the powders (flour, cocoa and baking powder) and sift them together. add the powders a little at a time to the eggs, sugar and oil mixture. Mix everything together very well. Finally, add the yogurt and stir.
- Add only 80 g (8 tablespoons) of dark chocolate chips, mix and set aside. Keep 2 tablespoons aside for decoration.
- Peel the pears and cut them into thin slices. Line a springform pan with baking paper and pour in the mixture. Now arrange the pear slices all around, covering the entire top of the cake. Finally, spread the remaining chocolate chips on top as decoration.
- Bake at 180°C (350°F) for 40-45 minutes. NEVER open the oven for the first 30 minutes. Chocolate pear cake is ready when it's risen almost twice as much and if you stick a toothpick in, it comes out clean and dry. Remove from the oven and let cool at least 10 minutes before serving.
Nutrition Facts : ServingSize 100 g, Calories 387 cal
PEAR UPSIDE-DOWN CHOCOLATE CAKE
Steps:
- 1. 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 the pears, cut side down in a spoke-like pattern in the pan. Cut the reserved pear and use to fill the center.
- 2. 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 one at a time, beating well after each addition.
- 3. 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 the pattern. 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.
- 4. 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.
Nutrition Facts : Calories 330.5, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 279 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 5 grams
PEAR, HAZELNUT & CHOCOLATE CAKE
Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Treat
Time 1h30m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
- Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Nutrition Facts : Calories 470 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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
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.
PEAR, HAZELNUT & CHOCOLATE CAKE
This cake is so delicious. It stays moist for ages and is best served warm so you get the most of the gooey chocolate chunks and the sticky apricot Jam on top. It's great with a cup of tea on a lazy Sunday afternoon.
Provided by chillichick
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
- Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Nutrition Facts : Calories 551.9, Fat 35.4, SaturatedFat 16.9, Cholesterol 99.6, Sodium 435.9, Carbohydrate 59.3, Fiber 7.1, Sugar 29.7, Protein 8.4
FLOURLESS CHOCOLATE & PEAR CAKE
A light, but luscious cake made with hazelnuts - serve a slice for dessert with a dollop of crème fraîche
Provided by Barney Desmazery
Time 1h
Number Of Ingredients 8
Steps:
- Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
- Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
- In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.
Nutrition Facts : Calories 334 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Protein 5 grams protein, Sodium 0.28 milligram of sodium
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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