Chocolate Pear Cake with Caramel Syrup
Pane-Bistecca
I always like to make something new and seasonal for my parties. This time it was a chocolate pear cake with caramel syrup, the recipe for which I found at Betty Bossi. Not only did everyone enjoy this cake (and one of my guests in particular ;), but it was also a real eye-catcher!
Chocolate and pears are wonderful “brothers”, they complement each other! Unfortunately, my pears developed a life of their own, so instead of being nice and straight in the cake batter, they came out of the oven slightly bent.
What struck me most about this recipe was that the pears should be small and round, mine were long and therefore not completely buried in the cake batter. So, I baked the cake again with small pears and voila, it turned out really nice! The cake is drizzled with caramel syrup and is highly recommended!
Chocolate and pears are wonderful “brothers”, they complement each other! Unfortunately, my pears developed a life of their own, so instead of being nice and straight in the cake batter, they came out of the oven slightly bent.
What struck me most about this recipe was that the pears should be small and round, mine were long and therefore not completely buried in the cake batter. So, I baked the cake again with small pears and voila, it turned out really nice! The cake is drizzled with caramel syrup and is highly recommended!
Ingredients
100 g Sugar
3 tbsp Water
1/2 tsp Lemon Juice
200 ml Pear Juice
3 Pears, peeled, halved, deseeded
200 g soft Butter
200 g Sugar
1/4 tsp Salt
4 Eggs
300 g Flour
100 g dark Chocolate, coarsely chopped
3 tbsp Cocoa Powder
1 tsp Baking Powder
Instructions
1
Step 1
Bring the sugar, water and lemon juice to the boil in a pan without stirring. Reduce heat and simmer, swirling the pan occasionally, until light brown. Remove the pan from the heat. Add the pear juice, cover and continue to simmer the caramel until it is liquid.
2
Step 2
Add the pears, simmer over a low heat for approx. 5 mins. until just soft, remove the pears. Allow the stock to reduce to a syrupy consistency (approx. 100 ml).
3
Step 3
Mix the butter, sugar and salt together. Add one egg at a time and continue mixing until the mixture is lighter in color.
4
Step 4
Mix the flour, chocolate, cocoa powder and baking powder together and stir into the mixture.
5
Step 5
Pour half of the batter into the prepared tin. Place the pears inside and press down lightly so that they stand upright, with the stem sticking out at the top.
6
Step 6
Pour the rest of the mixture into a disposable piping bag, cut off approx. 3 cm at the tip and pipe the mixture around the pears.
7
Step 7
Bake for approx. 55 mins. in the lower half of the oven preheated to 180 degrees. Remove the cake, leave to cool slightly, take out of the tin and cool on a wire rack. Place the cake on a plate and pour over the boiled syrup.
Notes
It will keep for approx. 3 days in the fridge if well wrapped.
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