The taste of autumn – Chocolate Pear Cake
Autumn – my favorite season of the year! From pumpkins to apples and grapes, fall offers a range of tasty and sweet fruits. Pears are my favorite fall fruits. Sweet and delicious, a rich source of important minerals such as potassium or copper and polyphenol antioxidants, rich in fiber, which are crucial for gut health, pears can be used for tasty desserts and cakes.
Chocolate and pear pair well! One of my favorite spoon sweets is chocolate cream (or mousse) combined with pears. This chocolate pear cake will compliment your coffee table during the autumn months or at any time of the year when using tinned pears instead of fresh pears. This cake contains hazelnuts, another tasty blessing of the fall. Both hazelnuts and pears are harvested during the fall months.
For a spring pan with a diameter of ca 28 cm mix
150 g soft butter
160 g sugar
1 pinch of salt
3 eggs
to ribbon stage. In the meantime, melt
150 g of dark chocolate
in a bain-marie.
Add the melted chocolate and
2 tablespoons of sweet cream (or Williams, if you prefer)
100 g ground hazelnut
Mix all the ingredients well before adding
225 g white flour
1 ½ teaspoon baking powder
Fill the batter in a spring pan with a diameter between 26 to 30 cm. Peal
2 to 4 pears (depending) on their size
and cut them in either quarters or slices and arrange them nicely on the batter. Bake the cake for 40 to 45 minutes by 180° C. Once the cake has cooled down, dust it with powdered sugar. This cake tastes best when fresh but can be kept a few days in the fridge wrapped in tin foil. It gets more chocolatey but a bit drier with time. Serve with a scoop of vanilla ice cream. Enjoy!