Ingredients:
85 g butter
85 g bitter
sweet chocolate
1 tablespoon
of spiced rum
3 eggs
(medium)
85 g
granulated sugar
2
tablespoons cocoa powder (Dutch processed)
Handful of
chopped nuts
2-3 pears
Cake pan 24
cm in diameter
Step by step
instructions:
1) Preheat the
oven for 180° C
2) In a water
bath melt 85 g of bitter-sweet chocolate together with 85 g of butter. As soon
as the chocolate combines with the butter and becomes liquid add 1 tablespoon
of spiced rum and let cool a bit
3) Separate
yolks from 3 eggs and fluff them together with 85 g of sugar add 2 tablespoons
of cocoa, a hand full of nuts and slowly add the slightly cooled chocolate.
4) Whip 3 egg whites
together with a pinch of salt (or teaspoon of lemon juice) until fluffy and solid. Carefully fold into the batter until combined.
5) Grease a
cake pan and pour the batter into the pan. Lightly drop the pan a few times
onto the counter to get rid of big pockets.
6) Decorate
with slices of pears. Depending on their size and the style of decoration you
will probably need about 2-3 pears.
7) Bake for 40
minutes. Test the cake using a skewer. Bake until nothing sticks to the skewer.
8) Take out of the oven, let cool, cut into pieces and enjoy!
Tips &
Tricks:
Instead of
butter you can use coconut oil, although we would rather recommend replacing
only a part of the butter with the coconut oil.
To add a
slight caramel aroma you can add brown sugar instead of normal white sugar to
further improve the taste.
If you have
already tried this recipe, want to make it again but also want to make it
different we recommend to grease the cake pan with coconut oil and line with
coconut to give the cake an exotic vibe.
To get an
extra flavor from the pears we would recommend to sprinkle them with cinnamon
before putting the cake into the oven. But be careful with mixing too many
ingredients (like wit coconut), too many flavors might get lost in the overall
cake.
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