No Flour Poached Pear Chocolate Cake
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 30 mins
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Course
Dessert
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Cuisine
International
No Flour Poached Pear Chocolate Cake
Description
This dessert is built around poached pears simmered in a mixture of water, sweet white wine, cinnamon, vanilla, and sugar to infuse flavor and tenderize the fruit while maintaining shape. The cake sponge blends egg yolks whipped with sugar, melted dark chocolate, and carefully folded whipped egg whites to create a light, airy but rich chocolate base without using flour.
Complementary creams include a chocolate ganache made with dark chocolate, whipping cream, pear juice, and vanilla; and a mascarpone cream with sugar, almonds, honey, and milk for texture and sweetness. The assembled cake layers poached pears with the sponge and creams for a soft, moist dessert featuring balanced chocolate intensity and the fresh, spiced flavor of pears. This cake requires gentle handling due to its delicate sponge and benefits from careful layering and chilling before serving.
Ingredients
Cake Sponge:
- 4 egg
- 50 g sugar
- 80 gr dark chocolate
- salt a pinch
Chocolate cream:
- 150 g dark chocolate
- 100 g whipping cream
- 3 tbsp pear juice
- 1 tsp vanilla extract
Mascarpone cream:
- 50 g sugar
- 50 g almonds
- 1 tbsp honey
- 250 g mascarpone cheese
- 2 tbsp milk
Poached pears:
- 10 pear small
- 1 liter water
- 1 white wine sweet, in a glass
- 50 g sugar
- 1 cinnamon stick
- 1/2 vanilla pod
Instructions
Poached pears:
- Boil the water with the wine, sugar, cinnamon stick, and vanilla. Wash the pears without removing the stem. When the water starts to boil, lower the heat and add the pears. Leave them over a low heat for 10 minutes. Turn off the heat and allow the pears to cool.
Sponge:
- The cake is fine and delicate, so it must be handled with care both before and after baking.
- Melt the chocolate in a bain-marie. Once the chocolate has melted, remove from the heat and refrigerate. It should drop in temperature but still remain liquid.
- Mix the egg yolks with half the sugar until they double in volume. Add the melted and cooled chocolate and stir gently.
- Whip the egg whites with a pinch of salt. Add the remaining sugar and mix until the sugar has completely melted. Incorporate the egg whites into the chocolate mixture in 3 batches. Each time, fold them in gently with upward movements.
- Preheat the oven to a medium heat. Line a 25/35cm (10/14 inch) baking tray with parchment paper. Pour the mixture into the tray and level it – this will be a thin layer. Bake for 15-17 minutes, until lightly browned around the edges.
- Remove from the oven and cover with parchment paper. Leave like this until it has completely cooled.
- When cooled, turn the cake upside down. Carefully remove the baking paper from the bottom of the cake. Cut into two equal pieces, 25/17cm (10/7 inch).
- Chocolate truffle cream: Bring the whipping cream and pear juice to almost boiling point. Turn off the heat and add the chocolate and vanilla. Let them rest for 2 minutes then stir well until smooth. Leave to cool.
Mascarpone cream:
- Combine the mascarpone with the milk and honey and mix until you get a smooth and creamy consistency.
- Caramelize the sugar. When it turns into a liquid caramel, add the almonds, making sure they are all evenly coated. Turn off the heat. Transfer the almonds to a wooden chopping board and leave to cool.
- Place the caramelized almonds in the food processor and grind them on low speed. Fold the caramelized almonds into the mascarpone cream. Keep a tablespoon for decoration purposes.
Assembly:
- Spread the truffle cream on one of the pieces of cake, place the other piece of cake on top, and spread with the rest of the truffle cream.
- Refrigerate the cake for an hour to allow the chocolate cream to set. Spread the mascarpone cream on top and smooth it out nicely.
- Cut the cake into squares and decorate each piece with poached pears (peeled), chocolate strips, and caramelized almonds.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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