Chocolate Pear Cake

⏳ Time

5 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Bosc pears can be purchased from March to November; they are medium to large-sized pears. Sweet and juicy, they are perfect for desserts. It is important to cool the chocolate mixture before adding the eggs with sugar. If the chocolate is too hot, the eggs will cook. If you can't find black salt, try garnishing the sour cream with grated chocolate.

Ingredients

Liquid dark chocolate - 23.8 oz
Butter - 15.9 oz
Farm fresh eggs - 10 pieces
Powdered Sugar - 23.8 oz
Bosc Pear - 4 pieces
Brown Sugar - 3.5 oz

Step by Step guide

Step 1

Preheat the oven to 248°F.

Step 2

To prepare the poached pears, place the pear halves in a small ovenproof glass or ceramic dish. Add cinnamon, sugar, and enough water to completely cover the pears. Cover with foil and bake in the oven for about 4 hours, or until the pears are very soft. You may need to add water during cooking to prevent the pears from burning. Check the pears every hour. Cool the pears. Cover and refrigerate until serving.

Step 3

To prepare the cake, preheat the oven to 320°F. Grease a 20 cm round springform pan with butter and line it with parchment paper.

Step 4

Melt the chocolate together with the butter in a medium bowl over a pot of simmering water until smooth. Remove from heat and let cool for 10 minutes.

Step 5

Whisk the eggs together with the sugar until creamy and pale. Gently fold in the cooled chocolate in two batches.

Step 6

Pour the mixture into the prepared pan. Place the pan in a larger baking dish and add boiling water to cover half of the pan. Bake in the center of the oven for 55 minutes. Remove the cake from the pan and let cool. Refrigerate overnight.

Step 7

Before serving, remove the sides of the springform pan. Slice the cake and plate it. Add generous dollops of sour cream on top of the cake and garnish with black salt. Place pear halves on each plate. Dust with a little cocoa powder and garnish with fresh mint.