Chocolate cake with pears
12 servings
330 minutes
Chocolate cake with pears is a refined combination of rich bitter chocolate and tender caramelized pears, creating a sophisticated gastronomic delight. This dessert originated in European culinary tradition, where chocolate is valued for its rich flavor and pears for their sweet juiciness. Poached pears prepared in aromatic cinnamon syrup become the perfect complement to the velvety chocolate cream. The cake is baked using a water bath method, giving it incredible softness and moisture. It is served with a light sour cream dressing that adds zest, while black salt enhances the sweetness. Fresh mint and cocoa provide an elegant decoration for true gourmets as the finishing touch. This dessert is perfect for special occasions when you want to treat yourself or loved ones to something truly delightful.
1
Preheat the oven to 120 degrees.
2
To prepare poached pears, place pear halves in a small heatproof glass or ceramic dish. Add cinnamon, sugar, and enough water to completely cover the pears. Cover with foil and cook 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.
- Pears ""Bere Bosc"": 4 pieces
- Brown sugar: 100 g
3
To prepare the pie, preheat the oven to 160 degrees. Grease a baking pan with a removable bottom, about 20 cm in diameter. Place parchment paper.
4
Melt the chocolate with the butter in a medium bowl over a pot of simmering water. Remove from heat and cool for 10 minutes.
- Dark chocolate: 675 g
- Butter: 450 g
5
Beat the eggs with sugar until a creamy pale mixture forms. Gently fold in the cooled chocolate in two portions.
- Chicken egg: 10 pieces
- Powdered sugar: 675 g
6
Pour the mixture into the prepared mold. Place the mold in a saucepan and add boiling water to cover half of the mold. Bake in the center of the oven for 55 minutes. Remove the mold with the cake and let it cool. Place it in the refrigerator overnight.
7
Before serving, remove the sides of the baking pan. Cut the cake and place it on plates. Add generous portions of sour cream on the cake and decorate it with black salt. Place half pears on each plate. Sprinkle with a little cocoa and garnish with fresh mint.