Next and, at the same time, last this-year-pear-cake recipe is this Soft Pear Chocolate Walnut Cake. If you remember a last week recipe, it used 5 egg whites so I was thinking what to do with remaining egg yolks. It is happening quite often that I have leftover egg yolks, I even put them in a freezer, but their expiry date even in a freezer isn´t eternal and I usually forget about them. So I better used them as soon as I could. On top of these egg yolks you will need only 3 more eggs. This recipe is a real piece of cake which everyone can do and it is also relatively quick for preparation comparing to a last week recipe. Just look how short the list of ingredients and instructions are 😀 Its taste is very similar to brownies, kind of chocolate death with similar soft creamy consistency. Add just a few pears and walnuts to it and you just made a decadent fall cake with a great amount of chocolate.
- 4 big pears
- 200 g dark chocolate
- 180 g butter
- 5 egg yolks
- 3 whole eggs
- 120 g crystal sugar
- 80 g all purpose flour
- 80 g walnuts
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Wash pears and cut them into cubes.
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Arrange them over the bottom of a baking pan covered with baking paper so they cover almost whole bottom.
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Melt chocolate with butter in water bath.
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Mix eggs with egg yolks and sugar until they become pale white.
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Incorporate melted chocolate with butter, flour and eventually walnuts, mix it.
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Pour batter over pears.
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Bake on 180 degrees for 30 - 35 minutes, until top of the cake is firm and matte.
- Baking pan - 23 cm
- Recipe adapted from Cuisine Actuelle No. 316
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