I was retrospecting and I had a simple realization… I do not have a single recipe for a chocolate cake on my blog yet! Very shocking for a chocoholic like me! This, this & this simply does not qualify. I’m a strong believer of “A chocolate a day keeps a doctor away!” And this is how this ultimate chocolate cake I’m posting today was born.
The universe conspired and the stars aligned!
It was not as dramatic but you can imagine how delighted I must be after I nailed the recipe.
It is made with simplest of ingredients. You will have everything required in your pantry at any given day or time. Except pears. And you can substitute them depending upon what you have at hand. Substitutes are mentioned at the end of this post.
As the name suggests this cake is studded with pears. And they are not alone! Cinnamon sprinkled pears! Cinnamon enhances the pears’ sweetness and this combo is truly heavenly. You can smell the magic of Fall in your kitchen! The weather here has been just perfect for this. I used Red Anjou pears as that is what I had at the moment and they went perfectly with this cake. Comice pears would be excellent choice too!
I chose to call this cake Life By Chocolate Cake. You gotta eat it to know why but I’ll try telling you in words why?! First of all it is not one of those overly rich, heavy, cocoa powderish death by chocolaty cakes you’re so accustomed to seeing/eating around. Nope… This tastes nothing like those which makes you stop eating half-way because it is just too-over-the-top-chocolaty. THIS is a stark opposite of it. This cake is moist, light yet chocolicious, silky, melt in the mouth, perfect piece of chocolate cake ever produced in my kitchen! No one can eat just one slice of it. Chocolate heaven! And if you get a chance to make this, i can guarantee that this will be the best chocolate cake you’ll ever make! Trust me on this one…
So wait no longer… You NEED this chocolate cake in your life, like RIGHT NOW!!
Pear Studded Life By Chocolate Cake
Yields: 6-8 slices
- 1/3 cup butter
- 100 gm dark chocolate, roughly chopped
- 2 tsp vanilla extract
- 3/4 cup + 1 Tbsp all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3 large eggs
- 1/2 + 1/3 cup brown sugar
- 4 Red Anjou/Comice pears, peeled, halved and cored
- 1 tsp ground cinnamon
- icing sugar, for dusting
- To grease the tin: 1 Tbsp melted butter and 2 Tbsp caster sugar
- Cut a circle of baking parchment to fit the base of 9-inch round spring-form tin. Melt 1 Tbsp butter and brush the base and sides of the tin, then line the base with the parchment and brush again with more butter. Dust 2 Tbsp of caster sugar to coat the base and sides, then tip out any excess.
- Preheat the oven to 180ºC/350ºF. Take roughly chopped chocolate and butter together in a heat-proof bowl and microwave it for about 1 minute or less till the chocolate has melted completely, stirring in between at the interval of 30 seconds. Whisk in vanilla extract and set aside to cool a little.
- In another smallish bowl, sift together flour, cocoa powder, baking soda and salt and set aside.
- Put the eggs and brown sugar together in a bowl and using electric mixer’s paddle attachment, beat together vigorously for about 3 minutes until you achieve a pale, aerated and thickened cream-like consistency.
- Turn the speed down a little and pour in the butter-chocolate mixture, beating continuously. Then slowly tip in the dry ingredients. Scrape down the bowl, gently fold in with a spatula and pour the batter into the prepared tin. Bake for 10-15 minutes.
- Meanwhile prepare the pears. Sprinkle the peeled, halved and cored pears with cinnamon and gently arrange on top of the cake in a circular fashion (as shown in photograph). Bake for another 23-25 minutes till the skewer inserted in the center comes out clean or with a very few chocolate crumbs clinging to it. Do not overcook.
- Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a spatula and spring it out of the tin. Leave to cool completely or eat while it is still warm with dusting of icing sugar and a dollop of ice-cream.
Notes: Feel free to substitute pears for any other fruit of your choice like raspberries, strawberries, oranges or peaches. Tastes amazing even without adding any fruit to it.
HAPPY RAKHI Everyone!