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An intense dark chocolate center and tender pears that melt as you slice. The cake everyone asks for at afternoon snack time.
Pear and dark chocolate are an unbeatable duo in October and November. By setting the pear halves right into the batter, they bake gently in the chocolate and keep all their juices.
No need for a mixer: a mixing bowl, a whisk, and the cake is in the oven in fifteen minutes.
Preheat the oven to 180 °C (350 °F) and butter the pan. Melt the chopped dark chocolate and butter over very low heat, then stir smooth with a spoon.
In the mixing bowl, whisk the eggs and sugar for 2 minutes until frothy. Pour in the melted chocolate, then fold in the flour and baking powder.
Score the rounded side of each peeled and cored pear half into thin slices without cutting all the way through: they will fan out as they bake.
Pour the batter into the pan, place the pear halves rounded side up, pressing them in gently, and bake for 35 minutes at 180 °C (350 °F).
Check off every step to take the cake out of the oven.
It keeps for 3 days under a cake dome at room temperature. Ten seconds in the microwave per slice revives the melty chocolate.
Oui, en les égouttant soigneusement sur un linge avant de les poser sur la pâte.
Si la pâte est trop chaude, elle est plus fluide : laisse tiédir le chocolat fondu 5 minutes avant de l'incorporer.
Oui, remplace les 80 g de farine par 50 g de poudre d'amandes et 30 g de fécule de maïs.
Add this recipe to your meal plan, then pick a main, a soup or a dessert: Popotam brings them together with the grocery list for the whole week. Free, no account.
