On my recent visit to the Mountain village of Achladokampo my friend Georgia shared this recipe of a dark chocolate almond cake that is a true culinary masterpiece that captivates the senses with its exquisite blend of flavors and textures.
The marriage of the natural sweetness of pears and the indulgent richness of dark chocolate creates a symphony of taste that is both luxurious and comforting. Each bite of this decadent cake is a journey through layers of flavor, where the succulent pears and the velvety chocolate intertwine in perfect harmony.
As this divine creation bakes in the oven, it releases an irresistible aroma that permeates the kitchen, tantalizing your taste buds and building anticipation for the moment you can savor a slice.
Whether you choose to enjoy this pear cake as a show-stopping dessert for a special occasion or as a well-deserved treat in your daily life, I'm sure it will leave a lasting impression. The combination of flavors and textures is a delight to the palate, offering a moment of pure indulgence with every bite.
Here is Georgia's recipe that I hope you will try and enjoy as much as I did!
Ingredients
150 g dark chocolate (50% - 70%)
50 ml whipping cream
120 g butter (unsalted) at room temperature
4 whole eggs
120 g confectionary (icing) sugar
1 – 2 tsp vanilla essence (optional)
80 g finely ground peeled almonds
40 g all-purpose flour
1 tsp baking powder
1 – 3 tsp cacao, sifted
Pinch of salt (fleur de sel)
3 – 4 whole even sized small
pears, peeled
Preparation Method
To make the cake, preheat oven to 180C/375F and line a loaf tin with parchment/baking paper on the base and sides.
Melt the chocolate with the heavy cream (whipping cream) and then add the butter and stir mixture with a whisk until smooth. Set aside to cool a bit
.
If you haven’t peeled the pears already, now is a good time to do that.
In separate bowl, mix all the dry ingredients, ground almonds, flour, baking powder, cocoa and a pinch of salt.
Whip whole eggs with icing sugar, using an electric mixer, until light and fluffy. If using vanilla essence, add now and mix well.
When the chocolate mixture has cooled somewhat, carefully whisk in the whipped egg/sugar mixture and then gradually incorporate the dry ingredients, stirring gently until smooth. Be cautious not to overmix, as this can impact the cake's final texture.
Pour the batter into the loaf pan, spread top of dough with a spatula to even it out and then submerge the pears standing up in the batter . . . as seen in photo above
Bake for about 40 – 50 minute or until the cake is done.
Allow to cool completely. Serve with sweetened whipped cream or a light vanilla custard sauce.
If you like, sprinkle top of cake with confectionary sugar. If, however, you feel like an ultra-decadent cake/dessert you could spread or drizzle some chocolate ganache over the top of the cake. Here is how to make it:
Making the Chocolate Ganache
Ingredients for making Chocolate Ganache Topping
- 1 cup heavy cream
- 200 g bittersweet chocolate, chopped
- 2 tablespoons butter
While your cake cools, prepare the rich chocolate ganache. Heat the heavy cream in a saucepan over medium heat until it simmers, then remove it from the heat. Mix in the chopped chocolate and butter, stirring until you achieve a silky, smooth consistency.
Let the ganache cool for a short time and then drizzle some over the cake but if you want to spread it on top of the cake, then allow the ganache mixture to thicken before spreading.
Tips!
Your choice of pears can make a significant difference in the final outcome. Select firm, ripe pears to ensure they hold their shape during baking without becoming mushy.
I like to store the cake in the fridge for a few hours before I serve it. This will make it a bit stiffer and easier to cut. However, if you like it warm. In any case, once the cake is cooled, store in fridge until ready to serve and serve it either cold or at room temperature.
Many . . . many thanks Georgia for sharing this lovely, sweet masterpiece with me and my cook-eat-go website subscribers and viewers!
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