Today a delicious chocolate cake with pears and cinnamon, the exceptional softness, of course thanks to butter present in significant amount: I made with cocoa, with pears and chocolate chips because I felt like a dark and intensely flavored cake, reinforced by the aroma of cinnamon, but you can customize it as you want. The pear and chocolate pairing is always perfect, both in tarts both traditional cakes.
Sweets with chocolate and pere, a few more ideas
You have already tried my CHOCOLATE AND PEAR TART or the CHOCOLATE AND PEAR COVERED TART? And if you want to make a very quick snack, try the QUICK SHEETS CHOCOLATE AND PERE. Last idea, in case you advance panettone or doves, try the CHOCOLATE PUDDING AND PERE, a delicious and very easy recycling dessert.
I assure you that this cake, soft and compact, so it is just perfect: at breakfast with milk. Maybe on Sunday or Christmas morning while discarding gifts, but also for a fine dining accompanied by a scoop of vanilla ice cream or just a little’ of whipped cream. And still, a snack with tea or herbal tea on a cold day.
This cake is really simple to do and lasts a long time (if you can resist). If you want to exaggerate, you can also cut the cake and stuff, perhaps with a chocolate cream, because it is soft but firm, but I really wanted a ' cake’ consistent, lightened from fruits. Have a good day.
250 grams of flour
200 grams soft butter
200 grams of powdered sugar
30 milliliters of milk
80 grams of egg yolks
160 grams of egg whites
a heaped teaspoon of baking powder
2 tablespoons rum or brandy
30 grams of cocoa powder
4 tablespoons brown sugar
some flakes of butter
50 grams of chocolate chips
cinnamon as required
butter and bread crumbs to the cake Pan, to taste
Preheat oven to 190 degrees static. Planetary or with an electric mixer fit together in the butter and sugar until the mixture is fluffy, then add the eggs one at a time and rum (or the brandy) . Then combine the milk and slowly sift the sifted flour together with the cocoa, cinnamon and baking powder. When you have a smooth, homogeneous and well mounted, set aside. Whisk the egg whites until very firm and join them slowly, using a spatula, the compound obtained previously.
Grease the Pan and carefully sprinkle breadcrumbs, then pour the mixture into the Pan. Peel the pears, remove the core and make them into small pieces. Sprinkle them with a little cinnamon and then pour them evenly over the cake, by pressing slightly so that they stick well to the surface. Sprinkle pears with brown sugar, the pieces of butter and then deploy on cake dark chocolate drops.
Bake in the oven for 50 minutes, then check the cooking with a skewer or toothpick: stick it in the Middle, must come out clean. If the cake is cooked, Cook for 5 minutes with the convection oven function to create the crust on pears, then remove from oven and allow to cool. Serve the cake, If you like, with cream ice cream or some whipped cream.
MATCHING: Try this cake with a beer. It may seem unusual, but we recommend Leon the birificio Piedmont Baladin: is a Brown Ale, full bodied, by intense hints of chocolate, liquorice and dried fruit. Should be served at around 10 degrees. Its producers created it as Christmas beer.