Chocolate pear cake

I have such trouble with chocolate cakes. They either dry out so they are like eating loose pumice, or, given a little less time in the oven, they are raw and sloppy.

I think I’ve cracked it with this recipe. It’s an adaption of a brownie recipe laid over some of my bottled pears, in a classic ‘belle-Helene’ flavour combination.

Moist chocolate pear cake

Mmmm! Chocolatey goodness. Chocolate and pear are such a great combination.

100g good quality dark chocolate
100g butter
2 eggs
210g sugar
30g cocoa powder
90g plain flour
tin of pears, or fresh pears that have been quartered and poached in syrup for 20 minutes

  1. Melt the chocolate and butter together, and allow to cool slightly, to blood heat.
  2. Grease an 8″ cake tin, and arrange drained pears on the bottom.
  3. Beat eggs and sugar together until pale, creamy and doubled in size. This could take up to 10 minutes, but don’t stint on this bit because I think it’s the key to the texture of the finished cake.
  4. Add chocolate and butter to eggs and sugar. Careful now! Fold it in very, very gently.
  5. Sift in the flour and cocoa powder, and again, fold very gently. You’ve worked hard to get that air in – don’t knock it out!
  6. Pour over the pears and bake in a moderate oven (160°), for 45 minutes. You can tell it’s done if you give the tin a small knock and it doesn’t wobble in the middle.
  7. Allow to cool in the tin, then turn out onto a plate, upside down so that the mastery of your pear arrangement can be admired.

I’ve only managed to serve it very rustically so far (see pic), accompanied with a squodge of clotted cream. One day I hope to make it super posh by cutting an elegant thin slice with a sharp knife and assembling it on a plate with a little cage of lacy chocolate, and a quenelle of chocolate ganache, plus a swift ‘pouf!’ of cocoa powder. One day…

A slice of chocolate pear cake

A little rustic, perhaps, but damned tasty!

One response to “Chocolate pear cake

  1. Pingback: Fishstock! « High & tight in Brixham

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