Chocolate cake with preserved winter pears

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!