Description
Saftige Birnenstücke treffen auf zartschmelzende Schokolade in einem lockeren, goldbraunen Kuchen. Sanfte Süße, dezente Säure und ein Hauch Vanille verschmelzen zu einer unwiderstehlich aromatischen Gaumenfreude.
Ingredients
Scale
- 600 g ripe pears (e.g., Williams Christ)
- 4 tablespoons lemon juice
- 3 tablespoons maple syrup
- 100 g dark chocolate
- 160 g butter
- 3 eggs (size M)
- 110 g sugar
- 1 packet vanilla sugar (or homemade with vanilla bean)
- 15 g unsweetened cocoa powder
- 240 g flour
- 1/2 packet cream of tartar baking powder
- 80 ml heavy cream or milk
- 70 ml advocaat (egg liqueur)
- 3 tablespoons apricot jam
Instructions
- Peel the pears thoroughly, then quarter them and remove the cores. Cut each quarter into thick slices, ensuring the pieces are similar in size for even baking.
- In a medium bowl, mix together the lemon juice and maple syrup. Add the sliced pears to the bowl, tossing well to coat all the pieces evenly with the mixture. Cover the bowl and refrigerate the pears for about 30 minutes to marinate. This will infuse the fruit with flavor and prevent browning.
- While the pears are marinating, roughly chop the dark chocolate and place it in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) and melt the chocolate over low heat, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- In a large mixing bowl, beat the room-temperature butter with the sugar and vanilla sugar until the mixture is light and creamy. Add the eggs one at a time, beating each in thoroughly before adding the next. Once all eggs are incorporated, add the cooled, melted chocolate and continue to beat until the mixture is thick and creamy.
- In a separate bowl, combine the flour, cocoa powder, and baking powder. Sift the mixture to remove lumps. Gradually add the sifted dry ingredients to the chocolate-egg mixture, alternating with the heavy cream (or milk) and advocaat. Use a wooden spoon or spatula to gently fold the ingredients together after each addition, mixing just until combined. The batter should be smooth and thick.
- Lightly grease a 26 cm (10-inch) springform pan and line the bottom with parchment paper for easy removal. Pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the surface.
- Remove the marinated pear slices from the refrigerator and arrange them evenly on top of the batter, slightly pressing them in so they are partially nestled in the dough.
- Preheat your oven to 160°C (320°F) with a fan (convection). Place the springform pan in the center of the preheated oven and bake the cake for approximately 50 minutes. The cake is done when a toothpick inserted into the center comes out clean. As baking times may vary depending on your oven, check the cake a few minutes before the suggested time.
- While the cake is baking, place the apricot jam in a small saucepan and gently heat it over medium heat until it becomes liquid and smooth, stirring occasionally.
- Once the cake is baked, remove it from the oven. While it is still hot and in the pan, brush the surface with the warm apricot jam to create a shiny glaze. Allow the cake to cool completely in the springform pan before removing the ring and serving.
Notes
For an extra special touch, serve this pear-chocolate cake with freshly whipped cream sweetened with a little maple syrup and a sprinkle of cinnamon on top. The combination is absolutely delicious! Each portion contains about 270 kcal. Make sure to use ripe, flavorful pears for the best result, and always check your cake for doneness as oven temperatures may vary.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
