Small gourmet dessert with autumnal flavors; the red fruits season being over; we still have plenty to do in October to make delicious pastries. Especially an excellent pear cake!
I must admit that the end result was a very big surprise, total improvisation, I was not sure what to expect. I wanted something soft, without being too heavy; something tasty, without being too sweet.
I don't really like pears; it is not my favorite fruit at all and I eat very little of it but the apple cake is so common that I wanted to try a recipe with pears and then it is a seasonal fruit so all the more reason! (that doesn't mean that there won't be an apple recipe!;)) I decided to bake the cake in a springform pan, I knew that with the pears there would be a certain volume and that I needed a high dish.
I also had a few twists and turns to open the mold (certainly poorly washed in the dishwasher, small sweet particles in the opening mechanism) and the icing part was quite .. unattractive haha, having taken the option of put the cake on a plate to pour the chocolate ... bad idea; at least only from a visual point of view. But apart from these small negative points, the surprise was there! Super good cake, as I wanted, neither too heavy nor too sweet; I was able to unmold it perfectly without having to completely open the mold (because it was blocked); the chocolate icing goes, obviously, perfect with the taste and texture of pears! It reconciled me with this fruit for once.
Anecdote: The peel of the pear is rich in antioxidants and is said to prevent cardiovascular disease and certain cancers.
For the recipe, the pears will be peeled, but nothing prevents you from eating pears with their peels next to them;) Let's make way for the long-awaited recipe :)
Ingredient of pear cake:
250g of T55 flour
1 tbsp of almond powder
60g of brown sugar
16g of vanilla sugar
2 large pears (peeled)
16g of baking powder
1 tbsp of chia seeds
1 soy yogurt (300gr)
100ml of coconut rice vegetable milk
1 bar of dark chocolate
Liquid soy cream
- Preheat the oven to 200 ° c.
- Start by peeling the pears and dicing them (medium pieces), set aside.
- In a bowl, mix the flour, almond powder, sugar, vanilla sugar and baking powder.
- Incorporate the yogurt and the chia seeds, then add the pears and the milk, mix well with a wooden spoon.
- Oil your cake mold and put your dough.
- Bake 40min at 180 ° C - monitor the cooking by sticking a knife blade in the cake (the tip should come out dry).
- Let cool; then unmold; meanwhile prepare the topping.
- Put a dark chocolate bar with a tablespoon of liquid soy cream in a small saucepan, let the chocolate melt over low heat for a few moments and add as you go, mixing well with a wooden spoon. The amount of liquid cream depends on the thickness you want to have, I usually add 4 to 6 tablespoons of soy cream.
- Wait a few moments for the chocolate to cool down; put the cake on a plate or (I recommend it) a clean cooking grid (with a plate underneath or squarely in your sink if it is large enough) and pour the chocolate over it, let the chocolate cool and put the cake 10 to 15min in the fridge for the icing to solidify a little.
- All that's left to do is tasting :)