Best Chocolate Pear Spice Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE PEAR CAKE



Chocolate pear cake image

Pears and chocolate cake work really well together in this easy-to-prepare, everyday cake. Perfect breakfast or dessert recipe.

Provided by Julia

Categories     Dessert

Time 1h

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup unsalted butter
4 ounces dark chocolate (, chopped)
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
3 pears (ripe, peeled, cored, and chopped into large chunks)

Steps:

  • Preheat the oven to 350°F.
  • Grease a 9×9 inch square pan or 9 inch round springform pan. If using a springform pan, line the bottom of the springform pan with a round piece of parchment paper.
  • In a medium bowl, combine flour, cocoa powder, baking soda, and salt - mix to combine.
  • Melt the butter and dark chocolate in a small bowl, using a microwave, or on a stove top in a small pan over low heat. Stir well.
  • Transfer melted chocolate mixture to a large mixing bowl, add granulated sugar, and, using electric mixer, beat on medium-high speed for a couple of minutes until the mixture is light in color. Add eggs and vanilla and continue beating to combine. Add flour mixture and milk, alternating between the two in two additions, into the chocolate mixture.
  • Pour the cake batter into the baking pan and place chopped pears on top of the cake batter. Alternatively, you can fold in chopped pears into the cake batter before adding the cake batter into the baking pan.
  • Bake for about 45 minutes or until the toothpick inserted in the center of the cake comes out reasonably clean and the cake bounces when touched.
  • Cool on a wire rack for 15-30 minutes. If using springform pan, release the cake when completely cooled.
  • Dust with powdered sugar before serving: it will make this tasty cake look really pretty!

Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 111 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

UPSIDE-DOWN PEAR CHOCOLATE CAKE



Upside-Down Pear Chocolate Cake image

Provided by Cory Schreiber

Categories     Cake     Mixer     Chocolate     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Pear     Fall     Birthday     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12 to 15

Number Of Ingredients 17

1 tablespoon unsalted butter, at room temperature, for pan
Fruit Topping
1 cup (7 ounces) granulated sugar
1/4 cup water
3 firm but ripe pears, peeled, cored, and each cut into 12 slices (1 pound prepped)
Cake
1/4 cup (2 ounces) unsalted butter
4 ounces dark chocolate, chopped
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (5 1/4 ounces) granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Chantilly cream or Vanilla Bean Ice Cream, for serving (optional)

Steps:

  • Butter a 9-inch round baking pan.
  • To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
  • Preheat the oven to 350°F.
  • To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
  • Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
  • Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.

PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE



Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 16h15m

Yield 8 to 12 servings

Number Of Ingredients 24

2 cups mini pretzels
1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles
8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter
4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving

Steps:

  • For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
  • Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
  • Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
  • Once cooled, scatter the caramel pieces over the top and set aside
  • For the flourless chocolate cake: Adjust the oven to 425 degrees F.
  • Melt the chocolate and butter in a double boiler over medium heat.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
  • Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
  • Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
  • Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
  • Allow the cake to cool overnight before unmolding.
  • For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
  • For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
  • Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
  • For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
  • Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
  • Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
  • To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
  • Serve with brandy-flavored sweetened whipped cream.

SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE



Spiced Hazelnut-Pear Cake With Chocolate Sauce image

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Provided by Katherine Sacks

Categories     Dessert     Christmas     Pear     Cake     Hazelnut     Chocolate     Spice     Cinnamon     Wine     Bake     Christmas Eve     Winter

Yield Makes one 9" cake

Number Of Ingredients 26

For the pears:
10 ripe but firm Bosc pears (about 3 3/4 pounds)
2 cups dry white wine
1/2 cup light brown sugar
2 tablespoons unsalted butter, cubed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the cake:
3/4 cup (1 1/2 sticks) butter, softened, plus more for pan
1 cup blanched hazelnuts
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
3 large eggs
For assembly:
3 ounces dark chocolate, coarsely chopped
1 1/2 cups heavy cream, divided
Special Equipment
A 9" cake pan (preferably springform)

Steps:

  • Poach the pears:
  • Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
  • Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
  • Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
  • Bake the cake:
  • Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
  • Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
  • Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  • Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
  • Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
  • Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
  • Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
  • Assemble the cake:
  • Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
  • Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
  • Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
  • Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
  • Do Ahead
  • Cake and pears can be made 2 days ahead; cover in separate containers and chill.

Related Topics