UPSIDE DOWN CHOCOLATE PEAR CAKE RECIPES

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UPSIDE-DOWN PEAR CHOCOLATE CAKE RECIPE | EPICURIOUS



Upside-Down Pear Chocolate Cake Recipe | Epicurious image

Chocolate and pears make an excellent combination. Here, bittersweet chocolate and sweet pears meld together to form the perfect balance. For this recipe, you can either take a rustic approach and toss the pears haphazardly into the pan or opt for a more elegant look by arranging the pears in concentric circles. Look for a good dark chocolate, which is not the same as unsweetened chocolate. Also, there are two kinds of unsweetened cocoa on the market; be sure to use unsweetened Dutch-processed cocoa, not natural cocoa. When combined with baking soda, natural cocoa can impart a bitter taste to baked goods and cause them to rise too much.

Provided by Cory Schreiber

Yield Serves 12 to 15

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature, for pan
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)
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.

SPICED PEAR-CHOCOLATE UPSIDE-DOWN CAKE | MIDWEST LIVING



Spiced Pear-Chocolate Upside-Down Cake | Midwest Living image

Under those gorgeous slabs of buttery fruit, this chocolatey cardamom-laced afternoon tea cake holds a buried treasure of juicy pear bits. (Word to the wise: Our testers recommend keeping the photo of the cake handy when you're slicing the pears.)

Provided by Midwest Living

Categories     Food

Total Time 1 hours 45 minutes

Yield 8 slices

Number Of Ingredients 13

12 tablespoons butter, divided
? cup packed brown sugar
2 ripe Bosc pears
4 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
¾ cup sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1?½ teaspoons ground cardamom
¼ teaspoon salt
2 eggs
? cup milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°. Grease a 9x5-inch loaf pan. Line bottom of pan with parchment paper and grease paper. Set aside.
  • In a small saucepan, melt 4 tablespoons of the butter over medium-low heat. Stir in brown sugar until melted. Cook and stir until mixture begins to bubble, about 1 minute. Pour into prepared pan, spreading evenly.
  • Peel pears. Cut in half vertically. Remove cores with a melon baller or spoon. Cut a thick slice (3/4-inch) from the cut side of each pear half, taking care to avoid cutting too closely to the core area (so that you don't have a see-through hole in your slice). Arrange the three prettiest pear slices facedown in the pan, alternating directions. Chop the fourth slice, plus all the trimmings (the pear "cheeks"), and set aside.
  • In a large microwave-safe bowl, combine remaining 8 tablespoons butter and the chocolate. Microwave for 1 minute, stir, then continue cooking and stirring at 15-second intervals until butter and chocolate are melted. Cool slightly.
  • In a medium bowl, stir together flour, sugar, cocoa, baking powder, cardamom and salt; set aside.
  • Whisk eggs, milk and vanilla into melted butter mixture. Stir in flour mixture just until combined. Spread half of the batter over pears in pan. Evenly sprinkle chopped pear over batter, followed by remaining batter.
  • Bake for 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool on rack 15 minutes. Loosen cake from sides of pan. Invert onto a serving plate. Remove parchment paper. Serve warm or cool; store in refrigerator.

Nutrition Facts : Calories 444 calories, CarbohydrateContent 55 g, CholesterolContent 94 mg, FatContent 25 g, ProteinContent 6 g, SaturatedFatContent 15 g, SodiumContent 362 mg, SugarContent 36 g

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