AMIEs CHOCOLATE and PEAR CAKE

Name: AMIEs CHOCOLATE and PEAR CAKE
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams firm ripe pears, peeled and cut into 1cm pieces; 75 grams bitter chocolate, 70% cocoa solids broken into small pieces; 3 egg yolks, at room temperature, separated; 2 egg whites, at room temperature, separated; 100 grams icing sugar, sifted; 75 grams unsalted butter, at room temperature; 120 grams plain flour or Italian 00 flour; 2 pinch ground cinnamon; 1 pinch of salt; 1 unsalted butter and dried breadcrumbs for the tin; 1 icing sugar, to decorate

Armilie @Armilie1962

Perugia, Italy

I make this cake in a loaf tin, as it used to be made for our "merenda" afternoon tea. If you want to serve it as a dessert, I suggest making it in a 15cm round tin and serve it with either whipping or pouring cream, whatever you prefer.

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Ingredients

1 hour

6 servings

250 gramsfirm ripe pears, peeled and cut into 1cm pieces
75 gramsbitter chocolate, 70% cocoa solids broken into small pieces
3egg yolks, at room temperature, separated
2egg whites, at room temperature, separated
100 gramsicing sugar, sifted
75 gramsunsalted butter, at room temperature
120 gramsplain flour or Italian 00 flour
2 pinchground cinnamon
1 pinchof salt
1unsalted butter and dried breadcrumbs for the tin
1icing sugar, to decorate

Saved

Steps

1 hour

1

Put the chocolate in a heatproof bowl and melt it in microwave. Remove from the microwave. Set aside keeping it in a warm place.
2

Heat the oven to 180°C.
3

Beat the butter until really soft, add the icing sugar while beating constantly until light and pale yellow.
4

Add the 3 egg yolks, cinnamon, salt and melted chocolate. Mix until well blended.
5

Whisk the 2 egg whites until stiff. Fold into the mixture by spoons, alternating with spoonfuls of flour. Fold lightly.
6

Mix lightly the pear pieces into the mixture.
7

Butter a 23cm loaf tin, sprinkle the dried breadcrumbs. Shake the tin upside down so the crumbs cover all the buttered surface. Throw away the excess the crumbs.
8

Pour in the cake mixture into the tin. Bake for about 50 minutes until the cake is done. It must be quite springy to touch and it must shrunk from the sides of the tin.
9

Remove from the oven, loosen the cake from the tin, put into a wire rack and leave the cake to cool. Sprinkle with sifted icing sugar before serving.
10

Serve, share and enjoy. Perfect for our afternoon tea.