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Pear & chocolate cake
Dec. 23rd, 2014 01:42 pmP's mother and I made this on Friday night, taken from the Graun, and it was super tasty. So! Recording it for posterity.
5 under-ripe pears
180g dark chocolate
250g butter
6 eggs
175g sugar
100g ground almonds
2 tbsp Poire William liqueur
Peel, core, and cut the pears into eighths. Arrange them artistically in the bottom of a lined, greased tin (large! deep! 23cm!).
Melt chocolate and butter together. Meanwhile, beat eggs and sugar until pale and fluffy. Add chocolate to egg mix; stir well.
Fold in ground almonds.
Pour into tin; bake for around 45 minutes at 170degC. Pour on the booze (if using) immediately after removing from the oven, while permitting to cool. Once cooled, do the magic inverty thing (stick a plate over the top of the tin and flip it).
Nom!
I note that while we were putting it together I was a bit dubious about the omission of e.g. cinnamon. I was wrong. This does not need cinnamon. It might play nice with a tiny amount of cardamom, but you really really don't need to bother.
5 under-ripe pears
180g dark chocolate
250g butter
6 eggs
175g sugar
100g ground almonds
2 tbsp Poire William liqueur
Peel, core, and cut the pears into eighths. Arrange them artistically in the bottom of a lined, greased tin (large! deep! 23cm!).
Melt chocolate and butter together. Meanwhile, beat eggs and sugar until pale and fluffy. Add chocolate to egg mix; stir well.
Fold in ground almonds.
Pour into tin; bake for around 45 minutes at 170degC. Pour on the booze (if using) immediately after removing from the oven, while permitting to cool. Once cooled, do the magic inverty thing (stick a plate over the top of the tin and flip it).
Nom!
I note that while we were putting it together I was a bit dubious about the omission of e.g. cinnamon. I was wrong. This does not need cinnamon. It might play nice with a tiny amount of cardamom, but you really really don't need to bother.
