Chocolate and Pear Cake Pubblicato November 9, 2015


To get a good cake You have to be careful on the choice of the two main ingredients, the pears should be ripe but not too soft and an excellent dark chocolate.


200 g flour
Sugar 100g
Butter 170g
1/2 teaspoon baking powder
Dark chocolate 200 g
“Amaretti” bisquits 100 g
4 eggs
White wine “Moscato” about 350 ml
4 pears


Peel the pears, cut into quarters, remove the seeds and the hard part of central and let them into slices, place them in a large pan without overlapping, pour in the white wine and cook over “Moscato” wine cheerful until the complete evaporation of the cooking liquid.
Chop the chocolate melt it in a water bath, adding 100 g butter into small pieces and stir to dissolve all let cool.
Work in planetary remaining butter with 50 grams of sugar, add egg yolks one at a time, until you get a nice cream, to which you add the melted chocolate now warmed. Pour the mixture into a large bowl and add the crumbled Amaretti finely, the flour and the baking powder.
Beat the egg whites until stiff and once ready, stir in the remaining sugar beating for a few seconds again.
Add gently the whipped eggs whites and the Amaretti into the chocolate mixture, stirring from the bottom up, not to incorporate air and remove the amalgam.
Divide the dough in half and pour the first half into a buttered and floured diameter of 22-23 cm, then cover with the pears, which will cover the rest of the preparation.
Put your cake in a preheated oven at 180 degrees for at least 40 minutes. Once ready, leave for about 10 minutes the cake to cool in the pan, so that not collapsing, then sformatela and sprinkle with icing sugar.

Enjoy it!

Torta Pere e Cioccolato

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