Pear and dark chocolate - two things that I enjoy thoroughly... together, how could they go wrong?
And so that started my google search into what kind of pear and dark chocolate combos were out there in the world. I didn't want to make a tart, which seemed to be the most popular choice, and instead I recalled my Magnolia Bakery fruit torte that I made previously - I wanted something like that... a tea cake with pear and dark chocolate embedded within it. And with that in mind, I went into the kitchen and came up with this!
1 cup plain flour
1 tablespoon (yes, a tablespoon!) of baking powder
1/4 teaspoon salt
1 tablespoon cinnamon sugar
3 large eggs, at room temperature
125g unsalted butter, cubed
3/4 cup caster sugar
2 pears, peeled and diced
Half a family sized block of dark chocolate, roughly chopped into chunks the same size as the pear
1. Preheat the oven to 180 degrees Celsius. Grease and line a 20cm round cake tin (springform or not, it doesn't really matter).
2. In a bowl, sift the flour, baking powder, cinnamon sugar and salt together.
3. In a saucepan over medium heat, melt and brown the butter. It will bubble and foam and brown at the bottom, so be sure to scrape it. It'll take about 5-7 minutes, depending on the heat, but you're looking for the butter to turn a light golden brown. Don't worry about the brown bits in the butter. Turn off the heat and keep it aside.
4. Whilst the butter is browning, turn the mixer on and beat the eggs on high speed until they've thickened and doubled or tripled in volume - this will take about 5 minutes.
6. Add the sugar to the eggs and continue to beat for another 2-3 minutes.
7. Add half the butter (brown bits and all) and half the flour. When it is just incorporated, add the rest of the butter and the flour and only let it beat for another minute at most.
8. Turn off the mixer and if the flour hasn't completely incorporated, gently fold it through with a silicon spatula. You don't want to overbeat and kill all of that lovely air that you got into the eggs at the start!
9. Pour the batter into the cake tin and tap once sharply on the benchtop to get rid of any air pockets. Then, sprinkle the pear over the top of the cake, followed by the chocolate.
10. Put it in the oven (middle shelf) and bake for 45 minutes.
11. When the cake is done (I needed another 5 minutes as the middle was a bit soft still), remove from the oven, let it sit in the cake tin to cool and then move onto a plate.
|Oozy melty chocolate... how can anyone resist?|
I am overjoyed to find that my bakers block is gone! May this signify a new period of harmony between myself and my oven...