... after the apple pie, the chocolate and pear one is another classic of the "grandmother's cakes" which in their simplicity give unique aromas and flavors ... those of the past.
The version that I propose today is very simple and quick to make, the soft layer of delicate cocoa cake wraps tasty and succulent slices of pear. It is an excellent dessert not only for breakfast but also for a snack, which with its delicacy manages to bring together young and old.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 1
28 cm mold
Ingredients
3 medium eggs
2 yolks
150 g of granulated sugar
30 gr of honey
250 g flour "00" for sweets
50 g of bitter cocoa
10 g of chemical yeast for sweets
150 g of seed oil
50 g of fresh cream
half a kilo of sweet but not ripe pears
2 g salt
1 teaspoon of vanilla extract or ½ berry seeds
3 spoons of rum
zest of ½ orange does not treat
60 g of good quality dark chocolate
For the finish
icing sugar
Procedure for making the soft chocolate and pear cake
Wash the pears, remove the peel and cut them into many coarse wedges, add the rum, mix, cover and leave to flavor. Cut the chocolate into more or less coarse pieces. Sift the flours and yeast. In a mixing bowl, mix the oil and cream. In the bowl of the planetary mixer or in any bowl, add the eggs, sugar and honey, mix the ingredients, place the bowl on a pot with simmering water (the water should not be too hot) for about 40 seconds, turning continuously with a whisk, bring the eggs to 45 ° C. Then transfer everything into the planetary mixer (or with a hand or electric mixer) whipped at maximum speed for at least 3 or 4 minutes or until the mixture triples in volume and becomes almost white.
As soon as the mixture of eggs and sugar is well whipped, add 1/3 of it to the powders (flour, cocoa and yeast and salt) half of the oil and cream, using a spatula to mix well but gently from the bottom up, add the second part of eggs, herbs and oil, when everything is well blended, add the third part of eggs with the chopped chocolate, always with delicate movements, being careful not to dismantle the mass.
Pour the mixture into a greased and floured mold and arrange the pears on top as desired. Bake at 170 ° C for about 45 minutes or until cooked, always do the toothpick test.
Let it cool, turn it out of the mold and sprinkle with icing sugar to taste.
The recipe was made by Strube Efrat.
Footnotes: you can replace pears with apples or peaches.
The cake can be kept covered with cling film in a cool place for two days or in the fridge for 5 days.
based on 3 Review (s)
