Yogurt Cake With Pear And Dark Chocolate Food

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 YOGURT CAKE

Steps:

• 1. Preheat oven to 350'F. Grease a 8.5x3.5 loaf pan.
• 2. In a large bowl, sift in flour, cocoa powder and baking powder. Add in salt, sugar. Stir to mix well.
• 3. Then, add in all the wet ingredients: yogurt, eggs, coffee and oil. Use a whisk and whisk everything together until blended.
• 4. Pour into the prepared loaf pan and bake for 50 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

CHOCOLATE & PEAR CAKE

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.

PEAR AND DARK CHOCOLATE CAKE

Steps:

• For the chocolate cake: Preheat the oven to 200°C (approximately 350°F). Separate the eggs. Whip the egg whites with 1 pinch of salt. Gradually add the sugar and beat until stiff and glossy. Fold the yolks into the whites. Mix the flour with the cocoa and fold into the egg mixture. Transfer the cake to a parchment-lined pan. Smooth the dough and bake for 15-20 minutes. Check to see if the cake is done with a toothpick. Remove the cake a let cool completely. Cut in half horizontally.
• For the filling: Drain the pear well and cut half into narrow slices. Cut the other half into 2-3 cm (approximately 1 - 1 1/4 inch) pieces. Soak the gelatin in cold water until soft, about 10 minutes. Melt the chocolate in a bowl over a pot of simmering water. Stir in the yogurt. Squeeze the excess water from the gelatin, warm the milk and dissolve the gelatin in the milk. Stir into the yogurt.Whip the cream until stiff and fold into the yogurt. Place the bottom layer of cake on a serving plate and surround with a cake ring. Spread the yogurt mousse about 1 cm (approximately 1/3 inch) high. Cover with have of the pear pieces and cover with about half of the remaining yogurt mousse. Place the top layer of cake and press lightly. Repeat with the yogurt mousse again, layering the pears in the middle of the remaining mousse. Chill for at least 3 hours. Remove the cake ring. To garnish: Spread the whipped cream on the sides of the cake and garnish with the chocolate shavings. Arrange the pear slices on top of the cake and pipe rosettes with the remaining whip cream as desired. Mound the remaining chocolate shavings in the middle of the cake. To serve: Chill the cake well and cut into pieces as desired.

LEMON BERRY YOGURT CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
• Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
• Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don't be alarmed if it takes longer in your oven.
• Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CHOCOLATE PEAR CAKE | TORTA CIOCCOLATO E PERE

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.

YOGURT CAKE WITH PEAR AND DARK CHOCOLATE

Steps:

• Preheat your oven to 350F and grease an 8 inch loaf pan with butter. In a small bowl combine all the dry ingredients (flour through salt). In medium bowl, whisk together the sugar, eggs and vanilla until smooth. Whisk in the yogurt. Then, stir in the dry ingredients, a bit at a time, until well blended. Finally, use a rubber scraper to fold the oil into the batter until it is fully incorporated. Pour about one-third of the batter into the greased loaf pan. Sprinkle 2/3 of the pear pieces and the chocolate chunks all over the batter. Then, scrape the rest of the batter on top of this and gently spread it smooth. Sprinkle the rest of the pear and chocolate over the top of the loaf and gently press all the pieces down into the batter to partially submerge them. Bake in the middle of the oven until a toothpick inserted into the cake comes out clean - 55-60 minutes or so. Then, take the cake out of the oven and let it sit for about 5 minutes. Run a knife around the edge of the pan to loosen the cake. Carefully turn the cake out of the pan, and then put it upright on a cooling rack to cool the rest of the way. Serve slightly warm or at room temperature.