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Chocolate cake with preserved winter pears
Ingredients
Utensils
large saucepan, oven, large bowl, spatula, standing mixer or hand beater with beaters, sieve, muffin tin, small saucepan, cutting board, knife
How-To Videos
See allHow to thicken a sauce
How to cut a pear
How to chop chocolate
How to preserve pears
Nutrition per serving
Step 1/ 6
- 66⅔ g bittersweet chocolate
- 66⅔ g 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
- 1⅓ eggs
- 53⅓ g 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
- 46⅔ g all-purpose flour
- 3⅓ g cocoa powder
- 2½ g baking powder
- ⅛ tsp salt
- sieve
Sift flour, cocoa powder, baking powder, and salt into the dough. Stir to combine.
Step 4/ 6
- 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
- ½ pears
- 16⅔ g sugar
- 33⅓ ml port wine
- 41⅔ ml pear juice
- ⅔ star anise
- 1⅓ 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
- 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.
Enjoy your meal!
Tags
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