chocolate spice cake with gnash & poached pears

Choc Spice Cake with Poached Pears-2

Obviously this dessert was a joy to photograph. I couldn’t stop taking shots of this beaut. Secondly, I am now obsessed with spiced chocolate.

Choc Spice Cake with Poached Pears-3

Choc Spice Cake with Poached Pears-4

Choc Spice Cake with Poached Pears-2-2Choc Spice Cake with Poached Pears-5

Third and finally, is this my Valentines Day post? I don’t know, I am not a celebrit of the holiday. I still paint my nils black, and go out to a movie solo –and I like it like that. Will I be posting a fluffy pink dessert with a recommendation of serving it with red wine and gazing into the eyes of your significant other on Thursday? Yeah, probably not. Please. Eat chocolate. And be merry, grab a fork and eat this happily alone.

Also some past pear recipes: swaddled pears, pear and blue cheese salad , pear and hazelnut flatbread.

 Cake recipe slightly adapted from David Lebovits, “The Sweet Life in Paris“.  And as he recommended, I topped it with poached pears. Remember if you want to make this cake taste full of flavor, make it the night before you want to serve it, so plan time for that.

Also, I over did mine slightly, I cooked it for 30 mins. I would check it at 25 next time.

For the cake:

a scant 1/2 cup butter, cut into pieces

1 cup chopped semi-sweet chocolate

1 1/4 cup flour

3 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

2 eggs

2 eggs yolks

1/4 cup honey

2/3 cup sugar

Heat the oven to 350. Grease a 9″ cake pan. Dust the pan with some cocoa powder, tap out the execs.

In a double boiler, melt the chocolate chunks, and butter. Heat and stir until smooth. In another bowl, sift the flour, cocoa, baking powder, cinnamon, ginger, cloves, and salt.

In the bowl of your mixer, add the eggs, egg yolks, honey, and sugar. Whip with the whisk attachment on high for about 5 minutes, or until its fluffy like mousse.

Fold half the whipped eggs into the chocolate. Then fold in the rest. In three batched fold the flour mixture into the egg/chocolate batter. Carefully sprinkling the flour mixture when you add it.

Pour the batter into the prepped pan. Bake for 30-35 minutes or until the cake feels barely set in the centre.

Let sit for 15 minutes then remove from the pan. Wrap, and let sit over night.

For the poached pears:

7 small pears, peeled

2 teaspoons cinnamon

1 lemon, cut in half

1/3 cup sugar

1 teaspoon vanilla

Add enough water to cover the pears in a medium sauce pan. Add everything but the pears. Over medium heat bring everything to a boil. Take out the lemon. Add the pears, cover and reduce to low. Let simmer until the pears are fork tender. About 20 minutes.

Take the pears out and let them cool on a tea towel. Once they are cooled, cut them in half, and core them, leaving the stems.

For the gnash:

1 cup chopped semi-sweet chocolate

1/3 + 2 tablespoons cream

Heat the cream in a small sauce pan, until it simmers. Put the chocolate into a heatproof bowl. Pour the cream over the chocolate, let it stand until the chocolate melts. Then stir.

To assemble:

Put the cake onto a cooling wrack. Pour the hot gnash over the cake, letting some drip down the sides. Let cool. Arrange halved poached pears over the top.

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