Chocolate cake with preserved winter pears

Chocolate cake with preserved winter pears

6 ratings

Marie, passionate baker


„I love the combination of the luscious cake and the soft pears. It makes a lovely dessert for those cold days.“

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
400 g
bittersweet chocolate
400 g
butter
8
eggs
420 g
sugar (divided)
280 g
all-purpose flour
20 g
cocoa powder
15 g
baking powder
1 pinch
salt
3
pears
200 ml
port wine
250 ml
pear juice
4
star anise
8
cloves
confectioner’s sugar to garnish
Metric
Imperial
  • 400 g bittersweet chocolate
  • 400 g butter
  • 8  eggs
  • 420 g sugar (divided)
  • 280 g all-purpose flour
  • 20 g cocoa powder
  • 15 g baking powder
  • 1 pinch salt
  • 3  pears
  • 200 ml port wine
  • 250 ml pear juice
  • 4  star anise
  • 8  cloves
  • confectioner’s sugar to garnish

Utensils

  • large saucepan
  • standing mixer or hand mixer with beaters
  • oven
  • muffin tin
  • sieve
  • large bowl
  • small saucepan
  • cutting board
  • knife
  • spatula

Enjoy with

Banyuls, France
This red dessert wine from the south of France is an ideal partner for chocolate; the complex flavors of the wine are similar to those found in the chocolate. It also blends well with the spices in the preserved pears.

Nutrition per serving

Cal
754
Protein
11g
Fat
43g
Carb
77g

Step 1/6

Preheat oven to 180°C/350°F. Heat a little water in a large saucepan and bring it to a boil at medium-high heat. Reduce heat and place a large bowl on top as a double boiler. Add butter and chocolate to bowl and stir until melted.
  • 400 bittersweet chocolate
  • 400 butter
  • large saucepan
  • oven
  • large bowl
  • spatula

Preheat oven to 180°C/350°F. Heat a little water in a large saucepan and bring it to a boil at medium-high heat. Reduce heat and place a large bowl on top as a double boiler. Add butter and chocolate to bowl and stir until melted.

Step 2/6

Add eggs and part of the sugar to a stand mixer. Beat until well combined. Pour into molten chocolate and stir thoroughly.
  • 8 eggs
  • 320 sugar
  • standing mixer or hand beater with beaters

Add eggs and part of the sugar to a stand mixer. Beat until well combined. Pour into molten chocolate and stir thoroughly.

Step 3/6

Sift flour, cocoa powder, baking powder, and salt into the dough. Stir to combine.
  • 280 all-purpose flour
  • 20 cocoa powder
  • 15 baking powder
  • 1 pinch salt
  • sieve

Sift flour, cocoa powder, baking powder, and salt into the dough. Stir to combine.

Step 4/6

Distribute dough evenly in a muffin tin. Bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.
  • oven
  • muffin tin

Distribute dough evenly in a muffin tin. Bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.

Step 5/6

Meanwhile, peel, quarter and core pears. Caramelize remaining sugar in a small saucepan. Deglaze with port wine. Add pear juice, star anise, and cloves.
  • 3 pears
  • 100 sugar
  • 200 ml port wine
  • 250 ml pear juice
  • 4 star anise
  • 8 cloves
  • small saucepan
  • cutting board
  • knife

Meanwhile, peel, quarter and core pears. Caramelize remaining sugar in a small saucepan. Deglaze with port wine. Add pear juice, star anise, and cloves.

Step 6/6

Add pears to saucepan and simmer for approx. 15 – 20 min. Enjoy the chocolate cakes with warm spiced pears and garnish with some confectioner’s sugar.
  • confectioner’s sugar to garnish

Add pears to saucepan and simmer for approx. 15 – 20 min. Enjoy the chocolate cakes with warm spiced pears and garnish with some confectioner’s sugar.