Chocolate cake with preserved winter pears

Step 1/6

• 400 g bittersweet chocolate
• 400 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

• 8 eggs
• 320 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

• 280 g all-purpose flour
• 20 g cocoa powder
• 15 g baking powder
• ¼ 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

• 3 pears
• 100 g 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.