Pear Cake with Chocolate Chunks
Source: Smitten Kitchen
This cake is really really moist, especially with the contribution of the pear. I was quite intrigued by the idea of simply putting the chocolate and pear on the top of the cake. I found that the cake rose unevenly (just like plate tectonics and magma, apparently), but that’s turned out not to be fine. The places with more pear and chocolate were super moist, and the other areas were still delicious. Beating the eggs takes quite some time, but it’s definitely worth the time and effort.
Makes about: 1 8×8 cake pan or 1 8’’ circular cake
Prep time: 30+ minutes b/c beating the eggs and chopping fruit takes a long time
Bake time: 40-50 minutes
1 cup flour
1 tbsp baking powder
¼ tsp salt
3 eggs, room temperature
1 stick unsalted butter (browned)
¾ cup sugar
3 pears, peeled, diced into small chunks
¾ cup bittersweet chocolate chunks (I used 62% cacao chocolate chips).
Hand mixer or stand mixer required. That is, unless you have tons of patience and tons of slow-twitch arm muscles.
1. Preheat oven to 350F. Prepare baking pan by buttering it or lining with parchment paper.
2. Whip eggs on high speed until pale and very thick. This will take a very long time. My hand mixer took over 15 minutes (but I got it to balance on the bowl, so I had my hands free).
3. While eggs are whipping, brown the butter by melting it in a small saucepan and cook it until it browns and smells nutty (6-8 minutes). Set aside.
4. Combine flour, baking powder, and salt in a bowl. Set aside.
5. Add sugar to the eggs and continue whipping.
6. Add the flour and butter. Add 1/3 of flour mixture, then some of the butter, 1/3 of the flour, the rest of the butter, then the last bit of the flour. Mix between each addition. Don’t overmix, or else you will deflate all your hard work.
7. Pour batter into prepared pan. Sprinkle the pear and chocolate chunks over the top, until the cake is golden brown and a knife inserted into the center comes out clean.
8. Let cool, then slice and enjoy!