This is an incredible combination of delicious pear fruityness and dark chocolate goodness all wrapped up in a delightful cake. The key is to slice the pears very thin, almost like a tarte tatin, and then layer the slices between the chocolate. I had never baked with pears before so this first attempt turned out to be a complete success – hope y’all enjoy the cake as much as we did!
Recipe adapted from Smitten Kitchen
1 cup all-purpose flour
1 T. baking powder
1/4 tsp. salt
3 eggs, at room-temperature
1 stick unsalted butter
3/4 cup sugar
3 pears, peeled and thinly sliced
3/4 cup bittersweet chocolate
NOTE: Read these directions carefully, especially Steps 5 and 6. The whisking, folding and mixing can be a bit confusing, at least it was for me…good luck!
Preheat to 325 and grease and flour 9″ spring form pan
1. Sift the flour, baking powder and salt together, set aside.
2. Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick, about five minutes.
3. While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan and cook it until the butter browns and smells nutty, 6 to 8 minutes. Remove from the flame but keep in a warm spot.
4. Add the sugar to the eggs and whip a few minutes more.
5. Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add third of the flour mixture and half the brown butter. Add another third of the flour mixture, then the rest of the butter, and the rest of flour.
6. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
7. Pour into prepared pan. Layer the pear and chocolate over the top, and bake until the cake is golden brown and springs back to the touch, about 40 minutes.
Voila! Serve with whipped cream or vanilla ice cream.