Don’t be deluded with the glitter of the caramelized nashi pear wedge.
This is about a chocolate cake.
Okay, a nashi pear and chocolate cake. The one I baked for our autumnal picnic.
After one of my readers requested the recipe, I baked it again writing down this time measurements. My mind has been distracted on the way though. I forgot to add to the batter pieces of nashi pear that bring a little extra to the texture of the cake and a distinct taste of the fruit. Nonetheless, the nashi pear compote gives moisture to the cake and it’s fully enjoyable that way, just plain.
But because I had already peeled and sliced a nashi pear, I wanted to use it and hence the caramelized version…
Enjoy !
Nashi Pear & Chocolate Cake
3 nashi pears, peeled, core removed and diced
1 tbsp of brown sugar
215g flour (I used 105g APF, 70g wholemeal, 40g buckwheat)
1 egg
120g dark chocolate
80g unsalted butter
90g brown sugar
1 tsp baking soda
1 pinch of salt
1 nashi pear, peeled, core removed and cut in wedges
2 heaped tbsp of honey (optional)
Prepare the nashi pear compote: In a sauce pan over low fire, place diced nashi pears and sprinkle a tablespoon of sugar on top, cover and let it cook for 30 minutes or until soft. Transfer the compote on a plate and smash with a fork. Keep it aside.
Preheat oven to 175°C. In a saucepan over low fire, melt butter and chocolate. In a big bowl, mix together flour, salt, baking soda and sugar. Add egg, nashi pear compote and mix throughly. Add melted butter and chocolate and stir well. (At this stage you can add the wedges of nashi pear to the batter or keep them to caramelized them later) Pour the batter in a cake pan (18cmX12cm) and bake for 45-50 minutes or until the blade of a knife inserted in the center comes out clean. To caramelized the nashi pear wedges, line a baking tray with baking paper. Coat well fruit wedges with honey and place them on the tray. Bake at 200°C for 15-20 minutes or until nicely caramelized. Serve hot on top of generous slice of cake.
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