Thursday, 18 March 2010

Chocolate and Pear Cake




Chocolate and Pear Cake
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs
4 oz butter
3/4 cup sugar
3 pears, peeled, in a small dice
3/4 cup bittersweet chocolate chunks (70 %)

Preheat the oven to 170C. Butter a 9-inch springform pan and dust with flour.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. While the eggs are whipping, brown the butter and keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter.
Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes.