Delight your dinner party guests with this chocolate dessert cake, adorned with pear slices and drizzled with decadent chocolate sauce.
Function: Circo Therm®
Chocolate Pear Dessert Cake with Chocolate Sauce
Ingredients
3 medium firm pears, peeled, halved & cored
1 tbsp sugar
180g butter
100g dark chocolate
¾ cup caster sugar
¾ cup water
2 eggs, lightly beaten
1 tsp vanilla essence
¾ cup SR flour
1/3 cup Dutch cocoa
½ cup ground almonds
1 tbsp icing sugar
1 tsp Dutch cocoa – extra
Chocolate Sauce
100g dark chocolate, chopped
100ml cream
Method
Cake
To begin your Chocolate Pear Dessert Cake with Chocolate Sauce, preheat oven on CircoTherm® to 200°c and line a baking tray with baking paper. Place pears onto the tray cut side up and sprinkle with the sugar.
Cook on shelf position 3 for 12 to 14 minutes or until the pears are just tender.
Allow the pears to cool then cut into slices approximately 3 to 4mm in thickness.
Reduce the oven temperature to 160°c and place the wire rack on shelf position 2.
Place the butter, chocolate, sugar and water in a medium saucepan. Cook on a low heat, Induction level 3, stirring occasionally until the butter and chocolate have melted and the sugar is dissolved. Pour the mixture into a medium size bowl & allow to cool. Add the eggs & vanilla and mix well. Sift the flour and the cocoa over the mix then fold in with the ground almonds to form a batter. Pour into a greased and base lined 23cm round cake pan.
Arrange the pear slices over the batter. Combine the icing sugar and the extra Dutch cocoa powder and sift over the pears.
Bake for 55 to 60 minutes or until the cake is cooked when tested with a skewer.
Chocolate sauce
Combine the chocolate and the cream over a low heat, induction level 3 and cook, stirring regularly until the chocolate has melted & combined with the cream.
Drizzle the sauce on top and serve Chocolate Pear Dessert Cake with cream or ice cream.
Notes
