Chocolate cake with preserved winter pears

Chocolate cake with preserved winter pears

Based on 7 ratings

Difficulty

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

Ingredients

Servings:-12+
400 g bittersweet chocolate
400 g butter
eggs
420 g sugar (divided)
280 g all-purpose flour
20 g cocoa powder
15 g baking powder
¼ tsp salt
pears
200 ml port wine
250 ml pear juice
star anise
cloves
confectioner’s sugar to garnish
Metric
Imperial

Utensils

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

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
  • ¼ tsp 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.