There pears and chocolate cake is an exquisite dessert that best offers a classic combination of pastry. With a velvety appearance and a soft heart, it is a real treasure chest, perfect for ending a special family lunch or one dinner with friends.
- 250 g of cocoa shortcrust pastry
- 375 g of fresh cream
- 250 g of dark chocolate
- 125 g of egg whites
- 125 g of granulated sugar
- 80 g of yolk
- 35 g of unsweetened cocoa plus more to decorate
- 4 pears in syrup
How to prepare: Pear and chocolate cake
There pears and chocolate cake it is a delicious dessert. Beautiful and delicious, it is the ideal dessert to end a family lunch a little bit special.
At the base of its simple refinement there are three different classic pastry preparations: pasta chocolate shortcrust pastry, pasta cookie And Ganache Chocolate. The recipe is not particularly complex, but it must be approached calmly and paying the right attention to the various steps.
You can take advantage of pears when they are in season and replace those in syrup with fresh pears. Choose the decan variety and cook them in one syrup of water and flavored sugar following our procedure.
The sweetness of pears goes well with the dark chocolate, consequently the combination of these two ingredients is among the most delicious and loved. If you get in the mood for a slice of chocolate and pear cake, therefore, let yourself be conquered by our proposals: from the very easy pear and cocoa cake, excellent for Breakfast, to the chocolate, pear and hazelnut cake, richer and more perfect a snack, up to the Cocoa tart with pears and cream cheese.
If, on the other hand, it is the fruit and chocolate combination that you like, try the Tart with apples, amaretti and chocolate or the superb Tart with chocolate and cherries.
OTHER DELICIOUS RECIPES: Almond cake with pears and chocolate, Cake with dried fruit, chocolate and pears, Pear and chocolate muffins
Medium Execution Time Preparation 40 min Cooking Time 30 min – 40 min Resting place Refrigerator Standing time 10h – 12h Servings 6 – 8
How to prepare: Pear and chocolate cake
To make the pear and chocolate cake, you need to prepare a cocoa shortcrust pastry. To do this, follow the basic recipe adding 10 g of cocoa together with flour and sugar to the ingredients. Once mixed, let it rest in the refrigerator for at least an hour. After the necessary time, roll out the pastry with the help of a rolling pin, up to a thickness of 2-3 millimeters. Arrange it in a springform pan, or in a pastry circle, 18-20 cm in diameter, creating a border about 2-3 cm high around it. Bake in a convection oven at 170 ° C for about 20-30 minutes.
Meanwhile, prepare the biscuit dough. Whip the egg whites and sugar in a bowl until stiff peaks form: the typical tip suspended on the whisk must form. Add the egg yolks and work again with the whisk until the mixture is homogeneous. Finally add the cocoa sieved by a colander, stirring with a spatula and being careful not to dismantle the mass.
Spread the mixture on a baking sheet lined with parchment paper and cook in a preheated oven at 170 ° C for 10 minutes. Remove from the oven, let it cool and cup the biscuit dough with a 16 cm diameter ring.
Prepare the chocolate ganache. Break up the dark chocolate and collect the pieces in a bowl. Bring the cream to a boil then pour it directly over the chopped chocolate. Mix well with a wooden spoon until the chocolate has melted completely. If necessary, blend for a few seconds with an immersion blender.
Now whip the cake: very gently unmold the cocoa shortcrust pastry shell and pour in a little chocolate ganache, still hot. Distribute it well then place the biscuit dough disc on top.
Cover this too with a thin layer of ganache, using a spoon or a piping bag, and level well. Place the pears in syrup on top after having drained them well. Then pour the remaining ganache so that the pears are completely covered and only slight ‘curves’ can be seen on the surface of the cake. Let it rest in the refrigerator overnight. When ready to serve, sprinkle the pear and chocolate cake with cocoa powder left to go down through a fine sieve.