Chocolate cake with preserved winter pears
Time: 30 min. preparation time, 15 min. baking time
Nutrition: Calories ca 754 / Protein 11g / Carbohydr. 77g / Fat 43g
Ingredients (12 servings)
|400 g||bittersweet chocolate|
|420 g||sugar (divided)|
|280 g||all-purpose flour|
|20 g||cocoa powder|
|15 g||baking powder|
|200 ml||port wine|
|250 ml||pear juice|
|4 pieces||star anise|
|confectioner’s sugar to garnish|
large saucepan, standing mixer or hand mixer with beaters, oven, muffin tin, sieve, large bowl, small saucepan, cutting board, knife, spatula
This red dessert wine from the south of France is an ideal partner for chocolate; the complex flavors of the wine are similar to those found in the chocolate. It also blends well with the spices in the preserved pears.
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.
large saucepan, oven, large bowl, spatula
400 g bittersweet chocolate / 400 g butter
Add eggs and part of the sugar to a stand mixer. Beat until well combined. Pour into molten chocolate and stir thoroughly.
standing mixer or hand beater with beaters
8 eggs / 320 g sugar
Sift flour, cocoa powder, baking powder, and salt into the dough. Stir to combine.
280 g all-purpose flour / 20 g cocoa powder / 15 g baking powder / 1 pinch salt
Distribute dough evenly in a muffin tin. Bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.
oven, muffin tin
Meanwhile, peel, quarter and core pears. Caramelize remaining sugar in a small saucepan. Deglaze with port wine. Add pear juice, star anise, and cloves.
small saucepan, cutting board, knife
3 pears / 100 g sugar / 200 ml port wine / 250 ml pear juice / 4 pieces star anise / 8 cloves
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