Soft chocolate and pear cake recipe ultra gourmet

This ultra -flowing dark chocolate cake with pieces of fresh pear is a concentrate of gluttony.

So there, I repeat myself, but we are in pure delicacy. For lovers of pear and chocolate association (or not!), For crazy hearts flowing with chocolate, or simply if you like chocolate then this recipe is for you.
Here is a melting chocolate cake at will with pieces of pear, the fruits nicely decorated with a very nice effect.

At the start I wanted to make a cake with the pears standing standing and whose top at the stem exceeds the dough. Who do you see? It’s ultra stylish, perfect for making pretty culinary photos.
But for the pears to hold straight, it takes more cake texture than melting like here. So I adapted, favoring the taste to the visual.

Some information on the recipe

Dark chocolate

We choose a Dark chocolate dessert. The dessert chocolates found in the trade actually start with a fairly low percentage of chocolate, often from around 52 to 56% cocoa.
If you opt for a chocolate desserted at more than 65/70%, may add a little more sugar for courier care to your dessert.

Butter

Bin yes not possible to do without it or replace with olive oil. We want the roundness of butter in this dessert.
Use soft butter by adding a pinch of salt Or Replace the 100 gr of soft butter with semi-salted butter. Salted butter works perfectly too but then no pinch of salt please.

Roux sugar ideally

This cake is deliberately not very sweet because The pears are there to bring this generous side And I wanted a contrast to a well -chocolate -fired softness.
If you like pretty sweet pastries, you can add 25 gr of sugar to go up to 100 gr instead of 75 gr as in the recipe.

I chose brown sugar that you can replace with white sugar.

Eggs

Whole eggs simply mixed with the dough. No eggs in snow here, we are on an easy and quick recipe to prepare.

Flour

A little flour, but not too much We want a texture that looks like classic chocolate fondants.

You can even test this recipe in one gluten -free version by removing the flour. By possibly replacing it with almond or hazelnut powder.

What pears to choose and how to prepare them

I offered you in the list of ingredients to use Conference pears. They are much larger than Williams pears Who you opt for this last variety, or another, adjust the quantity depending on the size.

At any rate, You need very ripe pears. So they will melt a little and give juice in the preparation.

For a very stylish presentationI offer you Place the pears a bit like the classic Bourdaloue pie by making small slices but leaving the shape of the half pear pear.

• To do this peel the pears,, Cut them in half and smell the seeds. You can use either a small spoon or a Parisian spoon which is normally used to make fruit balls.
• Then on your cutting board make slices in the direction of width or lengthas you prefer. But be careful to leave the full shape intact.
• Spread the slices a bit like a fan And place your half pears on the dough of your chocolate cake, ensuring that the shape of the pear remains very intact.
• Place them in rows, in circles, in the shape of a mandala…It’s up to you how you want the final look. I opted for a kind of rosette.
• Press them a little into the cake dough but not too much.

For the ultra fast version, cut pieces of pear and sprinkle them with there in your cake.

For lovers of pear mixture – chocolate

Among the dessert associations with fruits, the chocolate pear mixture is undoubtedly one of those that work best and that has the most followers.

There is of course The emblematic Pear Belle Hélène With its melted chocolate dripping on the poached pear. A treat. I also explain to you JA beautiful story of this dessert in a full article.

I also decline this traditional recipe in my Homemade jams. TryAdd a few pieces but not too much chocolate at the end of cooking your pear jam. It’s a pure pleasure you will see.

We can simply Add fresh pears, poached pears or even pears to the box in boxes in many cakes. And Chocolate of course. In pieces or in friends. Like for example as I did all the time when I was little, a yogurt cake where I added pears to the syrup and large chocolate chips.

And for crumble enthusiasts, I offer you Put a few squares of dark chocolate in your fruit under your crumble dough. Not too much, we want to give roundness and a good chocolate taste without hiding the taste of the fruit. And for this pear-chocolate crumble, my crumble dough with flakes to have ultra crisp is perfect.