Dessert recipe, Baking recipe-Chocolate cake with pear

Dessert recipe, Baking recipe-Chocolate cake with pear.

The Valentine’s Day is just around the corner. And you are still thinking what to give to someone special? A bunch of flowers along with a bottle of wine would be very nice.. To sweeten up your special dinner time, how about adding your handmade chocolate cake!
In Japan there’s an interesting custom. On Valentine’s Day, it’s very common for women to give chocolates to men. Women are encouraged to express love to men by giving chocolates. But not too sure how it started,, some people say, it’s chocolate companies’ marketing strategy. Of course this custom doesn’t apply to other people around the world. While I was in Canada I saw many couples exchange something or simply spend dinner time together on this special day. If you are planning to cook something on your own, I believe adding this dessert recipe can make your dinner time super romantic!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes one 7inch cake ~
80g Black chocolate bits
50g Butter,unsalted
3 Yolk
50g Sugar
45g Heavy cream
40g Coco powder
15g Cake flour
3 Egg white
50g Sugar
1 Pear
Icing sugar for decoration

[ Directions ]

1-
1. I’m using 7 inch separable mold. Apply thin layer of butter and dust with bread flour. Sake off excess powder.

2-
2. What to use as a garnish is depending on season. This time I chose a pear.
POINT-ENG

Apple, banana, peach,etc,, are all suitable for this cake.

 

 

2-
3. After peeling, cut into half and core with small spoon.

2-
4. Slice about 0.5cm thick.

2-
5. Drizzle some lemon juice to maintain the color.

2-
6. Strain cake flour and coco powder.

2-
7. Whisk well make sure they are all blended.

2-
8. Melt chocolate bits and butter in a bain marie.

2-
9. Maintain the temperature around 40 Celsius and slowly melt the chocolate and butter.
POINT-ENG

Pay attention to the temperature. Bathing too hot can easily cause crystallization and you’ll end up gritty texture.

 

 

2-
10. Heavy cream also needed to be in a bain marie to warm up.

2-
11. Add sugar into yolks and whisk well.

2-
12. Yolk can be also in a bain marie to speed up the process. Place the bowl over the warm water and keep whisking until yolk becomes warm.
POINT-ENG

Instead of cold egg, using Warm whole egg or yolk can get fluffy very easily when beating.

 

 

2-
13. Once it gets warm you can remove from the bath and keep whisking until the color changing into light yellow.

2-
14. Add melted chocolate and butter. Mix well.

2-
15. Add warmed heavy cream and mix well.
POINT-ENG

Make sure to maintain warm temperature. Once it cools down, the whole mixture will get very stiff and hard to mix in other ingredients. If I ever happens, you can put the bowl back into warm water to soften.

 

 

2-
16. Add the coco and cake flour and mix well.

2-
17. Prepare meringue. Whisk the chilled egg white until coming loose. Add about 1/3 of sugar and keep whisking until turning into white. Add another 1/3 of sugar and whisk until lots of foam starting to form. Finally add the rest of sugar and keep whisking until stiff.
POINT-ENG

Adding sugar all at once slows down foam production.
Using cold egg white can create very fine foam.

 

 

2-
18. Before adding meringue, check the chocolate mixture’s condition. If it’s too cold and stiff,you can double bath to soften but not too warm.

2-
19. Add about half amount of meringue and stir a few times to loosen up the chocolate mixture.

2-
20. Add the other half of meringue and fold into the mixture.
POINT-ENG

Over mixing will lose the meringue’s foam and it gets too dense. You’ll end with hard chewy cake…

 

 

1-
21. Pour into the mold halfway full.

2-
22. Lay the sliced pear. Or whatever the fruit you prepared.
POINT-ENG

You may not want to let the fruit touch the mold. Otherwise it’ll burn stick and disturb the mixer’s inflation while baking.

 

 

2-
23. Pour in the rest of the mixture.

2-
24. Lay more sliced pear as top layer.

2-
25. Place into 180 Celsius preheated oven and bake for about 25~30 minutes. And then lower the temperature to 150 celsius keep baking another 5 minutes.
POINT-ENG

baking temperature and time may varied depending on your oven size and heat distribution. The bottom line is,, start with high temperature to raise the cake and then adjust to low temperature to complete coagulation.

 

 

2-
26. This type of cake,contents lots of chocolate and less flour, doesn’t need to be baked for a long time. Insert a skewer, reach to the center of the cake and pull out. If you see the mixture stuck on the skewer but not too gluey, you can take it out of the oven.
POINT-ENG

You want to have nice moist chocolate cake, not flaky texture!

 

 

2-
27. Remove the mold and cool off on the rack.
POINT-ENG

There are two ways to enjoy your chocolate cake. You can either have warm fluffy full of chocolate aroma cake right after coming out of the oven or leave it for one day to have rather moistened concentrated chocolate aroma cake.

 

 

2-
28. For decoration, you can shave some chocolate and sprinkle along with icing sugar.

Copyright © MASA’s Cooking- All Rights Reserved.

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