Roasted Pear Pound Cake With Chocolate Sauce Food

SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE

Steps:

• Poach the pears:
• Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
• Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
• Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
• Bake the cake:
• Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
• Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
• Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
• Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
• Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
• Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
• Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
• Assemble the cake:
• Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
• Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
• Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
• Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
• Do Ahead
• Cake and pears can be made 2 days ahead; cover in separate containers and chill.

ROASTED-PEAR POUNDCAKE WITH CHOCOLATE SAUCE

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.

POACHED PEARS IN RED CURRANT SAUCE WITH CHOCOLATE DECADENCE CAKE

Steps:

• Sift together flour, baking soda, sugar, and cocoa powder. Place into mixing bowl.
• Put butter, oil, and water into a pot and melt over medium heat.
• When butter has melted, pour into dry ingredients and mix on low speed until incorporated.
• Then mix on medium speed while adding eggs, 1 at a time, and then sour cream. Continue to mix only until incorporated. Pour batter into greased and papered sheet pan (8 inch by 12 inch). Bake in a preheated 375-degree F oven until firm to touch and releases from sides of the pan. Cool. Then invert onto back of another pan or onto a pastry or cutting board.
• Take a round cutter, 1/2-inch-in-diameter larger than the base of the pear. Cut out cake circles. (Save rest of cake as snacks, cut into squares and dust with powdered sugar.)
• Place cream in pan, place over medium high heat. Bring just to a boil. Remove immediately from stove. Pour in chopped chocolate. Stir until all chocolate pieces are melted. Cool slightly. Place cake circles on cooling rack placed on top of a pan (to catch drippings). Pour glaze over cakes, being careful to fully cover top and sides.
• Place in refrigerator to harden. Once set, take spatula and carefully remove circles. Place on papered sheet pan. Roll out marzipan and cut it into a 3/4-inch wide strip. Cut a decorative design on 1 side (like waves or triangles). Wrap the strip, straight side on the bottom around the base of each glazed cake circle.
• Place cake circle in center of dessert plate. Pour reduced cool sauce around cake enough to coat plate nicely. Place Dipped Poached Pear in center on top of cake. If desired, take edible gold leaf and place in increments around cake on sauce.
• Mix together puree, liqueur, and sugar. Pour into saucepan. Set aside.
• Peel pears, core out from bottom of pear using melon baller. Careful not to break or split the sides of the pear. Slice bottom of pear, to enable pear to stand straight up. Place pears standing up in puree mixture. Bring to boil, reduce heat to a simmer. Cover with aluminum foil, poach until tender, approximately 8 to 10 minutes, depending on ripeness of pears.
• Remove pears from liquid and place on cooling rack. Remove poaching liquid from stove and cool.
• Once liquid is cold, place pears back into liquid and store, covered in refrigerator over night.
• Remove pears from liquid (reserve liquid for later use). Place on cooling rack to drain.
• Melt chocolate in bowl over a pan of simmering water. Once pears have drained, pat dry, and dip into the melted chocolate, approximately 1-inch up base of pear. Place on waxed paper to set chocolate.
• Place cooking liquid back into a saucepan, and bring to a boil, then reduce heat to a simmer. Continue to simmer, reducing liquid to sauce consistency. Remove from stove and cool.

PERKY PEAR POUND CAKE

Steps:

• Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F.
• In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired.
• Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

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.

PEAR POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

PEAR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

WHITE CHOCOLATE POUND CAKE WITH CHOCOLATE SAUCE

Steps:

• In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly., In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly. , Remove from the heat. Stir in the orange zest, orange juice, vanilla and remaining butter. Serve warm with cake.

PEAR BUNDT CAKE

Steps:

• Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PEAR CHOCOLATE CAKE

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.

BROWN SUGAR PEAR POUND CAKE

Steps:

• Butter a 10-inch fluted tube pan.
• Coat lightly with flour, shaking out excess; set pan aside.
• In a medium bowl stir together flour, baking powder, and salt; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
• Add eggs, 1 at a time, beating just until combined.
• Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
• Fold in pears and orange peel.
• Pour batter into prepared pan, spreading evenly.
• Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
• Cook and stir over medium heat until mixture just boils and sugar is dissolved.
• Remove cake from pan and place on wire rack.
• Place a piece of waxed paper under the wire rack.
• With a pastry brush, brush the warm glaze over the entire surface of the cake.
• Cool cake completely.
• Serve with Pear Sauce.
• To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
• Bring to boiling over medium heat; reduce heat.
• Simmer, covered, about 15 minutes or until pears are soft.
• If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
• Remove from heat.
• Cool slightly.
• Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
• Stir in vanilla.
• Taste sauce and adjust sugar if necessary.
• Cool and refrigerate in an airtight container for up to 72 hours.
• Makes about 2 cups.
• Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.

PEAR CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
• In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
• In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
• Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
• Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
• Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
• Spoon Caramel Glaze over cake.
• Caramel Glaze:.
• In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
• Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

ROASTED-PEAR POUND CAKE WITH CHOCOLATE SAUCE RECIPE

Steps:

• YIELD Eight to ten servings TIME 1 hour 25 minutes 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.