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Chocolate and pear cake

Chocolate and pear cake


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Be sure to try this delicious cake!

    • 150 ml of milk
    • 100 gr dark chocolate
    • 225 gr butter
    • 4 eggs
    • 225 gr brown sugar
    • the teaspoon free of rum
    • 1 tablespoon cocoa
    • 1 teaspoon baking powder
    • 200 gr of flour
    • a pinch of salt
    • 6 pears
    • 2 tablespoons almond flakes

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Chocolate and pear cake:


  • Put the milk in a saucepan and bring to the boil



  • Break the chocolate into pieces and place it over the diced butter, then add the hot milk.



  • Homogenize the composition well until the butter and chocolate melt



  • Add the rum essence and leave to cool



  • Meanwhile, mix whole eggs with brown sugar until fluffy and triple in volume



  • Mix the flour with a pinch of salt, cocoa and baking powder and then gradually add the egg mixture.



  • Then add the milk cream and chocolate, little by little, mixing at low speed



  • Place baking paper in a rectangular tray (30 x 20 cm) and turn the composition over.



  • Peel a squash, grate it and cut it in half



  • Then cut them into fan-shaped slices and place them on top of the composition



  • Sprinkle the almonds on top and bake the cake at 180 degrees, about 45 minutes, until it closes well and passes the toothpick test



  • Leave it to cool, then portion it and powder it with sugar




Chocolate cake

Mix eggs with salt and sugar for about 6-7 minutes.

Add the cooled chocolate in a thin line, mixing continuously and then the vanilla sugar.

At the end, incorporate the sifted flour, mixing for a few seconds. Don't insist on mixing! You can easily incorporate it with a spoon, in order to remove as little air as possible from the composition.

Prepare the tray. Grease it with a little butter then stick baking paper.

Pour the composition for the chocolate cake.

Slightly slam the tray a few times.

Put in the oven, on the middle step and bake at 180 degrees, program with ventilation, for 16-18 minutes. (oven must be preheated in advance)

Remove the pan from the oven, then leave to cool for 15-20 minutes, portion into squares and serve either hot or after they have cooled completely.

The chocolate cake should not be left in the oven long, although this will be the impulse, but it is not necessary! The texture of the cake when it is hot should be moist. As it cools, it dries a little.


Peel the pears - with the help of a special teaspoon, remove the seed box, leaving a round "hole" in the pear.
The pears are boiled in the mixture of wine and orange juice, in which I added the sugar and cinnamon. Boil for about 10 minutes until softened, but still firm.

For the chocolate cream: heat the whipping cream until it reaches the boiling point. Extinguish the fire and add the broken chocolate in the sour cream. Stir until the chocolate melts. Leave the cream to cool (refrigerator), stirring from time to time in it, until it acquires the consistency of chocolate to be spread on bread.
Fill the "holes" in the pears with this cream.

For the chocolate cake: put the butter and milk on the fire until the butter melts. Add the broken chocolate to the buttered milk and mix until the chocolate melts.
Beat the eggs with the sugar for 8 minutes until you get a light aerated foam.
Gradually add the melted chocolate and after incorporating all the chocolate, add the flour, stirring a little until the dough is homogeneous. Pour in 6 small trays, but high and greased with a little butter, the dough and put in the middle a stuffed pear.
Bake the cakes for 20-30 minutes at 180 degrees Celsius.
Let cool slightly and serve.


Beat the egg whites well with a little salt and then with sugar. Add the yolks crushed with a fork and finally the sifted flour mixed with baking powder and corn starch. Grease a cake tin with a drop of oil then cover with baking paper. Pour the dough, sprinkle grated chocolate on top and bake for about 20 minutes on a suitable heat in a preheated oven. Leave the baking tray to cool then cut it into two equal parts horizontally.

Mix the cheese with the cream, pour the sugar, then the hydrated gelatin in 100 ml of cold water and melted in a sea bath (not boiled!), And finally add the grated chocolate. Peel a squash, grate it and cut it into two equal halves. The bent part is encrusted with a fork.

The red wine is boiled, in a taller vessel, together with the sugar, the cinnamon stick and the aromas of mulled wine. When the wine boils, add the pear halves and one left whole. Stir lightly from time to time and simmer for 20 minutes (if the pears are soft, leave for only 10 minutes). The pears are allowed to cool in the wine. After they have cooled, they are taken out in a strainer to be drained, and the wine syrup is strained and set aside.

The cake is mounted in a form with a detachable ring as follows:

place the first countertop, pour the fine cream cheese, then the second countertop that I previously stung from place to place with a fork. Decorate with pear halves placed on the edge, with the hole down. The whole pear is placed in the middle, and on top pour the jelly prepared according to the instructions on the package using the remaining wine sauce.

The cake with pears, chocolate and wine is left in the fridge for at least 2 hours, then cut into thin slices.


Chocolate and pear cake - Recipes

It turns out that a picture is worth a thousand words. Take a look at the picture above. It's the best introduction to this recipe.

What do you need for a tray (picture 1)

For the countertop
& # 8211 3 eggs
& # 8211 90 ml of milk
& # 8211 75 gr of butter
& # 8211 90 gr chocolate
& # 8211 150 gr of sugar
& # 8211 120 gr of flour
& # 8211 1 sachet of baking powder
& # 8211 esenta de rom
& # 8211 4 pere

For the chocolate icing
& # 8211 90 gr dark chocolate
& # 8211 50 ml fresh liquid

Work plan:
& # 8211 prepare the countertop.
& # 8211 mix eggs with sugar (picture 2), and then mix them with milk (picture 3) and melted chocolate on bain-marie together with butter (pictures 4 and 5).
& # 8211 put the baking powder in the flour, then gradually add it in the composition obtained (picture 6).
& # 8211 Grease a round shape with a butter (diameter 30 cm). Then add the peeled pears, the spine and cut into quarters (picture 7). Pour the dough over the pears (pictures 8 and 9)
& # 8211 Leave in the oven at 170 degrees until it passes the toothpick test (approximately 30-40 minutes) (picture 9)
& # 8211 Meanwhile, prepare the icing: melt the chocolate and liquid cream on the water bath (picture 11).
& # 8211 Spread this icing over the counter. I decorated with white chocolate coins (picture 12)
& # 8211 good appetite! (picture 13)

Preparation time: 60 minutes
Price: 20 lei (may vary depending on where you take the ingredients)


Method of preparation

Prepare a bowl in which we put flour, sugar, vanilla sugar, baking soda, cinnamon, cocoa powder and a teaspoonful of salt and mix all the dry ingredients well.

Cut the pears in half, remove the box with the seeds, and then cut them into 2-3 cm thick slices (or into cubes). Sprinkle them with plenty of lemon juice so as not to change color by oxidation.

Put eggs in a bowl and mix until it doubles in volume. Add the vanilla extract and melted butter and mix until completely homogenous. Put the mixture of dry ingredients and mix lightly, with a spatula, until smooth. Add sour cream and mix lightly. Put the pieces of dark chocolate and the hazelnuts (or walnuts) and mix well.

We prepare a tray with a diameter of 24-26 cm, in which we arrange baking paper, which we grease with the butter cube. Sprinkle a little flour, so you can easily remove the dessert with pears. Pour the cake composition into the tray and level slightly on top.

Pass each slice of pear through the flour, on all sides, and then arrange them on top.

Put the tray in the oven heated to 170 degrees for about 45-50 minutes.

When the pear cake passes the toothpick test, take it out of the oven and let it cool completely.

Remove the cooled pear tart from the pan, peel off the edges of the baking paper, place the cake on a plate and simply gently pull the baking paper under it. Sprinkle powdered sugar on top.

Serve with a cup of ice cream next to it, or with a delicious vanilla sauce.


250 g dark chocolate,
165 g butter,
135 g sugar,
4 eggs,
2 pears,

The oven is preheated to 105 ° C.

Peel a squash, grate it and cut it into cubes.

Melt the chocolate and butter over low heat, stirring constantly until melted.

Pour into a bowl and add sugar, eggs one by one. Stir continuously until all ingredients are incorporated.

Grease a pan with butter and baking paper, pour in the chocolate mixture, add the pear pieces. Put the tray in the oven for 1h10 minutes.


  • 4 eggs
  • 125 g sugar
  • 110 g flour
  • 15 g cocoa
  • 3 tablespoons oil
  • A pinch of salt
  • WHITE CHOCOLATE CREAM INGREDIENT
  • 200 ml liquid cream
  • 200 g quality white chocolate
  • 150 g mascarpone
  • DARK CHOCOLATE CREAM INGREDIENT
  • 200 ml liquid cream
  • 150 g dark chocolate with 60% cocoa
  • 150 g mascarpone
  • decoration
  • 50 g grated white chocolate
  • 50 g dark chocolate
  • SYRUP
  • 400 ml water
  • 4-5 tablespoons sugar
  • 1 Esenta rom

How do we prepare the Paradis chocolate cake recipe?

How to make cocoa top

The whites separate from the yolks.
Whisk the egg whites with the salt, then add the sugar little by little.
Mix until it becomes a strong meringue.
Mix the yolks with the oil very well, then add over the egg whites and mix for 2 minutes on high speed.
Separately sift the cocoa flour and add it over the egg white composition, mix with a spatula with light movements from bottom to top so as not to leave the egg whites.
Put the composition in the tray lined with baking paper, and bake in the preheated oven at 170 ° for 20-25 minutes or it is best to do the test with the toothpick.
Allow the countertop to cool on a grill.

How to make white or dark chocolate cream with mascarpone

Heat the liquid cream and add the broken white chocolate.
Stir until it melts very well
The same is done with dark chocolate.
Leave to cool and put in the fridge for at least 2 hours or in the freezer for 30 minutes.
After this time has passed, remove the chocolate mixture, add 150 g of mascarpone to each cream and mix until it becomes a fluffy cream.
Do not mix excessively, otherwise there is a risk of cutting the cream.

How to make syrup

Boil the water with the sugar for 5 minutes, leave to cool, then add the rum essence.

Assembling the cake Paradis chocolate cake

Cut the worktop into two equal parts.
Syrup the first countertop, put the white chocolate cream, put the 2nd countertop over it, syrup it and put the dark chocolate cream on top.
Refrigerate for 6 hours or preferably overnight.
Cut suitable pieces, and put grated white and dark chocolate on top.

TRICK: To have a nicely cut cake, use a knife with a thin blade, held for a few seconds in hot water, wiped with a towel after each cut.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chocolate Paradise Cake with cocoa top, white and dark chocolate


Chocolate and pear cake - Recipes

It turns out that a picture is worth a thousand words. Look at the picture above. It's the best introduction to this recipe.

What do you need for a tray (picture 1)

For the countertop
& # 8211 3 eggs
& # 8211 90 ml of milk
& # 8211 75 gr of butter
& # 8211 90 gr chocolate
& # 8211 150 gr of sugar
& # 8211 120 gr of flour
& # 8211 1 sachet of baking powder
& # 8211 esenta de rom
& # 8211 4 pere

For the chocolate icing
& # 8211 90 gr dark chocolate
& # 8211 50 ml fresh liquid

Work plan:
& # 8211 prepare the countertop.
& # 8211 mix eggs with sugar (picture 2), and then mix them with milk (picture 3) and melted chocolate on bain-marie together with butter (pictures 4 and 5).
& # 8211 put the baking powder in the flour, then gradually add it in the composition obtained (picture 6).
& # 8211 Grease with butter a round shape (diameter 30 cm). Then add the peeled pears, the spine and cut into quarters (picture 7). Pour the dough over the pears (pictures 8 and 9)
& # 8211 Leave in the oven at 170 degrees until it passes the toothpick test (approximately 30-40 minutes) (picture 9)
& # 8211 Meanwhile, prepare the icing: melt the chocolate and liquid cream on the water bath (picture 11).
& # 8211 Spread this icing over the counter. I decorated with white chocolate coins (picture 12)
& # 8211 good appetite! (picture 13)

Preparation time: 60 minutes
Price: 20 lei (may vary depending on where you take the ingredients)



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