Last weekend, we had friends come over for dinner, and I wanted to do something fast, as I had pears I initially thought of chocolate-dipped pears, but the idea decanted in this Ginger Soaked Pear and Chocolate cake, easier and flavorful. I found the recipe on the blog Smitten Kitchen, that I like a lot. This cake is delicious, very light and the taste of the pears and chocolate together is perfect.
For eight years with my husband, we rememorated how fantastic this cake was, so when I returned from the Farmers Market with a bunch of pears and knowing that friends were coming to dinner, I quickly decided to make this recipe and serve it moistened with Barrow’s Intense, a delicious ginger liqueur. It tasted even better. Orange liqueur would do very well, too.
You can serve it without liquor and accompanied by whipped cream or ice cream or alone.
* Recipe updated with new photos in September 2017 *
You may also be interested in the recipe: Chocolate Coconut Bundt Cake
Ginger Soaked Pear and Chocolate Cake
for a medium muffin, 8 servings
- 1 cup flour free of baking powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs at room temperature
- 125 grams of butter
- 3/4 cup sugar
- 3 pears peeled and cut into small cubes
- 3/4 cup chopped bitter chocolate
- Preheat oven to 350F or 180C.
- Prepare a mold with a removable ring, spread butter and sprinkle with breadcrumbs.
- Sift together the flour, baking powder, and salt.
- Using the mixer, beat the eggs at high speed until they are frothy, dropping the mixture does not disappear immediately. About 4-5 minutes.
- Brown the butter, place it in a saucepan over medium heat and stir, should be golden brown, pale caramel. It takes about 6 minutes.
- Add the sugar to the eggs and beat a couple more minutes at high speed. Add 1/3 of the flour mix, half the butter, 1/3 flour, remaining butter and what is left of the flour mixture, mixing gently in between additions. Finish incorporating with soft movements with a spatula. Pour into the prepared pan, spread the pears and then the pieces of chocolate. Bake for 35-45 minutes or until golden brown.
- Let cool, remove from the pan and serve with ice cream, whipped cream or moistened with liquor.
* I received the Barrow’s Intense bottle as a gift a few months back; I choose to use it for this recipe.