Chocolate Pear Cake

Chocolate Pear Cake



Prep Time 40 mins
Cook Time 30 mins
Total Time 70 mins
Servings 10 people

Rich chocolate cake enriched with poached pears smothered in a mascarpone buttercream with a healthy drizzle of chocolate ganache.

INGREDIENTS
For the Poached Pears

  • 4cupspeeled and diced pearsd'angou
  • 2cupswater
  • 1/2tbspvanilla extract
  • 1/4cupbrandy
  • 3/4cupbrown sugar
  • 2tbsplemon juice
  • 1/4tspcardamom

For the Cake

  • 6ozbittersweet chocolate
  • 6ozsemisweet chocolate
  • 4ozbutter
  • 3tspbaking powder
  • 1/2tspbaking soda
  • 2cupsall-purpose flour
  • 1/2cupalmond flour
  • 2tbspbrandy
  • 1/3cuppoaching liquid
  • 4large eggs
  • 1cupwhole milk yogurt
  • 1 1/3cupbrown sugar

For the Ganache

  • 1/2cupsemisweet chocolate
  • 1/4cupcream
  • 1tspbrandy

For the Buttercream

  • 3cupsconfectioners' sugar
  • 6sticksunsalted butter
  • 16ozmascarpone
  • 1/4cupreduced poaching liquid




INSTRUCTIONS
To Poach the Pears

  1. Add the water, brandy, sugar, vanilla, cardamom and lemon juice to a medium pot and bring to a boil. Add the diced pairs and lower temperature to a simmer. Cook until softened, about 20 minutes, and move the pear pieces to a bowl and allow to cool. 
  2. Reserve 1/3 cup of the poaching liquid and bring the rest back to a simmer and cook until reduced by about half. Remove from heat and allow to cool. Reserve 1/4 cup of the reduced liquid for the buttercream and then whisk in confectioners' sugar into the remaining liquid until the desired thickness is reached for a glaze. 

For the Cake

  1. Preheat oven to 350F. Butter and flour three 8" pans. I use cake strips to aid in even baking but these are optional.
  2. Melt the chocolate and butter in a small bowl. You can use a double boiler or microwave at half power in 20 second spurts.
  3. Sift the flour, ground almonds, baking powder and soda into a large bowl and whisk together. 
  4. In a stand mixer fitted with a whisk attachment add the eggs and sugar and mix on high for several minutes. Add the yogurt and melted chocolate mixture, brandy and 1/3 cup of poaching liquid and beat until well incorporated.
  5. Add the flour mixture and mix on low until just combined. Fold in the poached pears carefully using a spatula.
  6. Distribute the batter evenly to the three pans and bake at 350F for about 25 minutes or until a toothpick inserted in the center comes out clean. 

For the Buttercream

  1. Cream the butter until it lightens and changes texture, at least 5 minutes. Beat in the confectioners' sugar. Add the mascarpone cheese and 1/4 cup of the reduced poaching liquid. beat JUST until combined. If you over beat the texture will loose it's silkiness. 

For the Ganache

  1. Melt the chocolate, cream and brandy in a double boiler or microwave. Remove from heat and stir until all the chocolate is melted. 

For the Assembly

  1. Use a spatula to place a generous amount of buttercream on the first layer. Liberally drizzle the ganache on top and place second layer on top. Repeat steps and cover cake with a thin coat of buttercream. Scrape the vertical side down and pipe dollops on top using an 858 tip. Drizzle some ganache on top of the dollops and top with shaved chocolate. Spoon glaze on the center to form a pool and serve. 


source https://preppykitchen.com
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