Plumcake with Pears and Chocolate
Category: Desserts
Servings/Pieces: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 200g |
| Sugar | 200g |
| Honey | 50g |
| Eggs | 115g |
| All-purpose flour (00 type) | 250g |
| Unsweetened cocoa powder | 25g |
| Whole milk | 200g |
| Baking powder | 10g |
| Dark chocolate | 150g |
| Vanilla bean | 1 |
| Kaiser pears | 700g |
| Powdered sugar (for dusting) | To taste |
Instructions:
-
Prepare the Dark Chocolate:
Start by coarsely chopping the dark chocolate using a knife. Then, place the chopped chocolate in a heatproof bowl, and set it inside a larger pot filled with water for a double-boiling method. Ensure the water level is just below the bowl with the chocolate. Heat gently, stirring occasionally, until the chocolate melts into a smooth, thick sauce. Once melted, set it aside to cool slightly. -
Prepare Dry Ingredients:
In a separate bowl, sift the all-purpose flour and cocoa powder together using the back of a spoon to break up any clumps. Once sifted, stir the mixture gently to combine the dry ingredients and set aside for later use. -
Cream Butter, Sugar, and Honey:
In another large mixing bowl, add the softened butter, granulated sugar, and honey. Using electric beaters, whip the mixture until it becomes light, fluffy, and pale in color. This process will help incorporate air into the batter for a lighter texture. -
Incorporate Eggs and Chocolate:
Once the butter and sugar mixture is fluffy, add the eggs, one at a time, continuing to mix with the beaters. After all the eggs have been added, slowly incorporate the cooled melted chocolate, ensuring it blends evenly into the mixture. -
Add the Dry Ingredients and Milk:
Gradually add the sifted flour and cocoa powder mixture to the wet ingredients, about one tablespoon at a time. Continue mixing with the electric beaters on low speed to avoid flour spillage. Once the dry ingredients are fully incorporated, slowly pour in the milk at room temperature, mixing until the batter becomes smooth and homogeneous. -
Prepare the Pears:
Peel the pears, leaving the stems intact. Trim the bottom of each pear so they can stand upright. This will help keep the pears in place during baking and give the plumcake a beautiful presentation. -
Prepare the Baking Pan:
Grease and flour a loaf pan (approximately 27×11 cm, with 8 cm high sides and 1.5-liter capacity). Alternatively, you can grease the pan and line it with parchment paper to prevent sticking. For easier removal, a springform pan is recommended, as it allows you to easily release the cake once it has cooled. -
Assemble the Plumcake:
Spoon a layer of the batter into the prepared pan, spreading it evenly. Place the pears upright in the center of the batter, ensuring they are positioned vertically with the stems pointing upward. Arrange them carefully to fill the pan, leaving only the stems exposed above the batter. -
Bake the Plumcake:
Preheat your oven to 170°C (340°F), setting it to static mode (conventional baking). Bake the plumcake for approximately 75 minutes, or until a toothpick inserted into the batter (not the pears) comes out clean. If the top of the plumcake begins to brown too quickly, cover it loosely with aluminum foil to prevent burning while the inside continues to bake. -
Cool and Serve:
Once baked, remove the plumcake from the oven and allow it to cool in the pan for about 15 minutes. Carefully remove the cake from the pan and place it on a wire rack to cool completely. Once cooled, dust the top with powdered sugar for an extra touch of sweetness and elegance.
The Plumcake with Pears and Chocolate is now ready to be enjoyed! The combination of soft, warm cake, gooey chocolate, and tender pears creates a delectable dessert that is perfect for any occasion. Slice and serve to your family and friends, and watch them savor each delicious bite!
Tips for the Perfect Plumcake:
- Chocolate: Make sure to use high-quality dark chocolate for the best flavor. It will melt smoothly and enrich the cake’s taste.
- Pears: Kaiser pears are ideal because of their firmness, which helps them retain their shape during baking. However, other firm pears like Bosc can also be used.
- Storage: This plumcake can be stored at room temperature for up to 3 days in an airtight container. If you prefer, you can refrigerate it, but be sure to allow it to come to room temperature before serving.
Enjoy your homemade Plumcake with Pears and Chocolate, an irresistible dessert that’s sure to impress everyone at your table!
