A lovely, fairly easy-to-throw-together dessert. Pears and chocolate together — Truly decadent!
I’ve tried this with Pecans, as well as Almonds — Either works wonderfully. I’ve made this with chocolate-chips (morsels) but feel they did not ‘melt’ very well. I would rather chop a finer ‘baking’ Chocolate (shaved with a serrated knife) for a better melt and texture.
Serve with Whipped Cream or Creme Fraiche.
Ingredients / Prep:
1 cup all-purpose Flour
1 tbsp. Baking Powder
1/4 tsp. Salt
3 large Eggs (room-temperature)
1/2 cup (1 stick) unsalted Butter
3/4 cup Sugar
1/2 tsp. Almond Extract (or Vanilla)
2 Pears (Bosc or d’Anjou) — Peeled, in a small dice
1/2 cup semi-sweet Baking Chocolate — Finely chopped/shaved
1/2 cup Almonds (or Pecans. or Walnuts) — Chopped
Instructions / Assembly:
Preheat oven to 350 degrees F. Butter and dust a 9 inch springform pan with flour.
Take out 3 large Eggs from the refrigerator and set aside till room temperature. Measure out the Flour, Baking Powder, and Salt — Set aside.
Melt Butter in microwave — Or if desired, brown the Butter in a small saucepan. Watch carefully and stir to prevent burning. When just a hint of golden, turn off heat — Set aside.
Peel and dice the Pears — Cover with plastic and set aside.
In a medium/large mixing bowl, beat the Eggs with a mixer until it triples in size (about 5-6 minutes). Add the Almond Extract, then gradually add the Sugar while still mixing. With a spatula, mix/fold in HALF the Flour Mixture, alternately with HALF the melted Butter. Repeat with remaining Flour Mixture and Butter — Again, mix/fold with spatula till fully incorporated.
Pour the batter into the cake pan; then evenly sprinkle the Pears, Almonds, and chopped Chocolate on top. Bake for about 30-35 minutes or till a toothpick comes out clean. Let it cool for a bit, then remove from ‘ring’ of pan; dust with Powdered Sugar.