Prep 20 mins
Cook 40 mins
From FamousFrenchDesserts.com, "An exquisite experience. Elegant, rich & it really melts in your mouth!" Posted for ZWT 5 & I made it for the first time after the event. The original recipe did not specify what size or shape baking dish to use so I have made changes below according to what I did when I tested it. It feels strange to leave a review on my own recipe (I don't usually post a recipe without having tried it first) but I want to be honest about this cake not really knocking our socks off. The actual making of the cake was very easy. I chose to use a 10 inch round springform pan hoping that it would be the best option for arranging the pears. I used 2 anjou pears & one from New Zealand, sliced into 3/4 inch slices, fresh ginger & it all baked up in 32 minutes. I thought the batter was thick & difficult to spread over the pear "star" without disturbing the arrangement so either double the batter or a smaller pan, maybe a pie plate (using less pears) would allow for a thicker cake instead of "a little cake with my pears". I really loved the combination of chocolate & ginger but felt the pears were overwhelming and not quite as sweet as we would normally like. We ate it both warm & cold but we still weren't sold on the pears. I may try a raspberry version with the cake & if I do I'll post it. If you try this recipe, please feel free to offer any constructive criticism & if you find a baking dish or technique that works I'm open to editing this again (giving credit where credit is due, of course). Thanks! *Tink
- Preheat oven to 350°.
- Butter baking dish (I used a 10-inch springform pan).
- Peel pears. Cut into thick slices. Place slices, going from center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
- Combine the flour, yeast, ginger & cocoa powder. Stir.
- In another bowl, mix the butter & sugar until smooth.
- Stir in both eggs, one at a time then slowly add flour mixture. Stir to combine.
- Pour batter into baking dish over pears.
- Bake for 30 minutes or until the blade of a knife inserted in the center of the fondant comes out clean.
- Turn off the oven but leave fondant inside, with oven door open, for 10 minutes.
- Sprinkle with powdered sugar & serve slightly warm or cold.