The post How to Make the Softest Italian Pear and Almond Chocolate Cake appeared first on The World Is an Oyster.
]]>Valentine’s Day Delight or Daily Coffee Side?
This Pear and Almond Chocolate Cake is a delicious and versatile dessert that works wonderfully as an indulgent dessert to finish a romantic Valentine’s Day dinner AND as a side for your daily coffee(s).
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To the Italians, it is in most cases the latter, but that does not mean this pear and almond chocolate cake cannot make a perfect special occasion dessert. To me, it works the same way Tiramisù would: “wow!” And “can I have more, please?”
Imagine the combination of delicate, soft and juicy pears and the crunchiness offered by the crushed almonds. Add to that the richness of chocolate, and the result is an explosion of tastes on your palate! Nothing short than a heavenly dessert to the gluttonous!
As is often the case with Italian cuisine, this cake is easy to make and so scrumptious – a guarantee that you will impress the beneficiary no matter the occasion!
Ingredients for Pear and Almond Chocolate Cake
Flour + Baking powder
Almonds (crushed and flakes, slightly roasted)
Pears (ripe and juicy)
Butter (melted and cooled)
Eggs
Coconut sugar
Powdered sugar
Cacao powder (dark)
Unsweetened almond milk
Lemon zest and juice (always use organic to avoid chemicals and wax in the peel)
Almond essence
Salt
Method
Start by washing and peeling the pears. Slice half a pear for decoration and cut the rest in 1-2 cm cubes. Cover with lemon juice to prevent from oxidising.
Roast and ground the almonds. Separately, slightly roast the flaked almonds for decoration to enhance the taste.
In a large bowl, mix the coconut sugar with the egg yolks and lemon zest. Use a hand mixer at low velocity to start, then increase to high and keep whisking until the volume almost doubles and the consistency becomes creamy.
Add the milk and melted butter (cooled). Mix with a spoon.
Sieve the flour, baking powder and cacao powder in a large bowl and incorporate it one spoon at a time into the creamy mix.
Add the crushed almonds and the almond essence.
Separately, add a little salt to the egg whites and beat with a handheld mixer until stiff. Add it gradually to the creamy mix and incorporate slowly, using a spoon.
Add the cut pears and mix carefully not to crush them.
Preheat the oven to 170 C Fan/180 regular/350 F/ Gas mark 4. Place paper parchment on a round baking tin (mine has 24 cm in diameter; it is OK to use a smaller one, but I would not recommend a larger one – your cake will be too flat.)
Empty the composition into the tray and spread it evenly without pressing down too much.
Sprinkle a layer of roasted almond flakes, then decorate with pear slices.
Bake for 40 minutes and do the toothpick test to check that your chocolate, pear and almond cake is ready. If the toothpick comes out wet, you might need an additional 5-10 minutes of baking.
Transfer to a rack and wait until cool to sprinkle with powdered sugar.
Serve with coffee or a glass of Prosecco if the occasion is right.
If it lasts, you could store the pear and almond chocolate cake in the fridge for 2-3 days (in an airtight container or covered with cling film) or in the freezer for up to three months. Preferably cut it in slices before freezing for easier defrosting.
I have made this Italian delight many times, and it never lasted more than a day and the next morning at our house. We put it down to being coffee addicts, but the truth is this cake is simply outstanding!
And there is that funny thing with visitors always arriving when there’s something baking in the oven. A bit of a mystery as to how that happens. I’m still unsure how long the wavelength of baking aroma is, but I’m sure these mysterious appearances have something to do with complex baking physics laws. As a result, my cakes will never see the inside of the freezer!
Buon appetito!
Pear and Almond Chocolate Cake
Ingredients
- 250 g white flour organic
- 100 g butter melted and cooled
- 120 g coconut sugar organic
- 4 pcs eggs organic, large
- 40 g cacao powder organic
- 6-7 tbsp almond milk unsweetened
- 150 g crushed almonds roasted
- 20 g flaked almonds roasted
- 3 pcs pear large
- 1 lemon zest and juice organic
- ½ tsp baking powder
- 1 tsp almond essence
- a pinch of salt
Instructions
- Choose large, ripe but firm pears. Wash and peel.
- Slice ½ pear for decoration and cut the rest in small cubes. Cover with lemon juice to prevent from oxidising.
- Roast the almonds, cool and grind finely. Slightly roast the flaked almonds for decoration to enhance the taste.
- In a large bowl, mix the coconut sugar with the egg yolks and lemon zest. Use a hand mixer at low velocity to start, then increase to high and keep whisking until the volume almost doubles and the consistency becomes that of soft cream.
- Add the milk and melted butter (cooled) and mix with a spoon.
- Sieve the flour, baking powder and cacao powder together in a large bowl and incorporate one spoon at the time into the creamy mix.
- Add the crushed almonds and the almond essence.
- Separately, add a little salt to the egg whites and beat with the handheld mixer until stiff.
- Add gradually to the creamy mix and incorporate slowly, using a spoon.
- Add the cut pears and mix carefully not to crush the pears.
- Preheat the oven to 170° C Fan/180° C regular oven/350° F/ Gas mark 4. Place paper parchment on a round baking tin (mine has 24 cm in diameter; it is OK to use a smaller one, but I would not recommend a larger one – your cake will be too flat.)
- Empty the composition into the tray and spread it evenly without pressing down too much.
- Sprinkle a layer of roasted almond flakes, then decorate with the pear slices. The pears' weight might sink them during baking, but I noticed that a thin layer of almond flakes underneath prevents this from happening.
- Bake for 40 minutes and do the toothpick test to check that your chocolate, pear and almond cake is ready. If the toothpick comes out wet, you might need to bake for additional 5-10 minutes.
- Transfer to a rack and wait until cool to sprinkle with powdered sugar.
- Serve with coffee or a glass of Prosecco if the occasion is right.
Notes
I hope you enjoyed reading this romantic recipe and decided to give it a go! You can find more like this in the Savour the Flavour section of this blog or on my Pinterest board with the same name. Please share it on your desserts board; it will help this blog grow and motivate me to write more for your enjoyment! Thank you!
Valentine’s Day Delight or Daily Coffee Side?
The post How to Make the Softest Italian Pear and Almond Chocolate Cake appeared first on The World Is an Oyster.
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