A great classic of pastry, particularly suitable for cold and grey autumn days, to reinvigorate the spirit ... and the palate!
Greedy, chocolaty, soft but at the same time crunchy thanks to the slices of pear set here and there: a real pleasure suitable for any moment of the day.
Let's fasten the apron and let's get started!
INGREDIENTS for a round cake pan with a diameter of 22 centimeters:
5 pretty hard pears (I used pears type "coscia")
150 g white sugar
3 whole medium eggs
100 g butter
250 g flour 00
30 g unsweetened cocoa powder
100 g 50% dark chocolate
60 g semi-skimmed milk
16 g (1 sachet) of baking powder for cakes
PROCEEDINGS
First, let's melt the butter in a pan:
With the help of a planetary mixer (but of course, the classic electric whisks are also sufficient), whip the sugar and the whole eggs for about ten minutes, until a frothy mixture is obtained:
Add the melted butter and whisk again at maximum speed:
Add the flour and baking powder by sieving them with a narrow-mesh strainer and mix gently with a spatula, from bottom to top, to mix the ingredients without disassembling them:
Break up the chocolate and melt it in a bain-marie:
Pour the chocolaty pour into the dough and mix again with the spatulala:
Finally, combine the cocoa powder, sieving it with the strainer used before for the other powders, and give a final mix (remember to be delicate, please!):
Prepare a round cake pan with a diameter of 22 centimeters by covering the base with a sheet of parchment paper and brushing the edges with the cake remover (do you remember? Otherwise, click HERE):
Pour the super chocolaty dough into the freshly prepared cake pan, trying to level it as best as possible:
Peel the pears removing the seeds and cut them into fairly thin wedges:
Insert the wedges into the compound inside the cake pan, following a geometric order, a particular design, or the most total randomness, according to how you like best:
Bake in a preheated STATIC OVEN at 175 ° C for 50 - 55 minutes, using the central shelf; check the cooking with the toothpick test, pricking the cake in the center to check that it comes out dry.
Let it cool off in the oven with the door ajar just long enough to remove the cake from the mold without causing damage and then ...
Have a good taste!
You can keep the Chocolate and Pears Cake for up to two days, as long as you keep it in the fridge, tightly closed in a cake holder.
If you want to download the card of this recipe, click on the link below:
Comments