Pear season is in full swing in California. Chocolate season is always in full swing in the family. I combined the two and received this very chocolate-ful pear-ful cake that I wished could stay in season for the longest time. If you love moist cakes, then you will love this cake. Treat pears as your bonus, and a scrumptious one.
Chocolate Pear Cake
Adapted from Elra’s Baking
To Poach the Pears:
4 Bosc pears or Bartlett pears, or any hard-flesh pear (I used Bartlett pears, Elra used Bosc)
2 cups water
1/2 cup granulated sugar
½ cup all-purpose flour
4 oz (113 g) unsalted butter (leave at room temperature until soft)
1/2 cup granulated sugar (use 3/4 cup if you prefer a sweeter cake)
4 eggs, at room temperature
Now, prepare the cake batter. First, melt the chocolate: Put chocolate in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. Or, you can melt it in the microwave oven. Set aside to cool.
Meanwhile, preheat the oven to 350ºF (175ºC). Butter the bottom of a 9-inch (23-cm) springform pan, line with parchment paper. Butter the paper as well. Coat the cake pan lightly with flour. Tap off the excess flour. Set aside.
In a medium mixing bowl combine the flour, almond meal, cocoa powder, baking powder, and salt. Set aside. In a large mixing bowl, using a mixer, beat the butter and sugar on a medium speed until light and fluffy. Add the eggs, one at a time, beating well with each addition. Add the melted chocolate, beat on a low speed until incorporated. Add the flour mixture and beat for another minute (do not overbeat).