Chocolate cake with crown of pears

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Pears

3 pears, approx. 150 g each
30 g dark chocolate, coarsely chopped
Peel the pears and cut off the top third of each pear. Remove the seeds and stuff the cavity with dark chocolate. Reassemble the pears.

Cake mixture

200 g butter
200 g sugar
¼ tsp salt
4 eggs
300 g white flour
1 tsp baking powder
3 tbsp cocoa powder
100 g dark chocolate, coarsely chopped
1 dl whole milk
1½ tbsp Williams pear brandy
Beat the butter, sugar and salt into a light, airy mixture. Add the eggs and continue beating the mixture until it has a creamy consistency. Mix the flour, baking powder, cocoa powder and chopped chocolate and carefully fold into the egg and butter mixture. Add and incorporate the Williams pear brandy and milk.

Assemble cake

Line the silicone baking mould with baking paper. Fill with half the mixture and spread level. Position the stuffed pears on top and press gently into the cake mixture. Distribute the rest of the cake mixture evenly around the pears using a piping bag if available. Place the baking mould on the glass dish in the cold cooking space. Bake.
Hot air + steaming 180°C for 20 Mins | PowerPlus level 6
Let the cake cool for about 10 minutes, then remove from the baking mould and allow to cool down further.

This is how it‘s done – step-by-step illustration

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  • Hardened glass dish
  • silicone baking mould approx. 24 x 10 cm
Quantity Ingredient
130 g dark chocolate
¼ tsp salt
4 eggs
3 tbsp cocoa powder
1 tsp baking powder
200 g butter
200 g sugar
3 pears
300 g white flour
1½ tbsp Williams pear brandy
1 dl whole milk

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