Ingredients
Pear
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- 1l water
- 1 cup sugar
- 1 cinnamon stick
- 1 star anise
- juice from 1/2 lemon
- 5 big pears or 6-7 small ones, peeled and and core scooped out with a spoon, keep the stalks
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Cake
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- 150g dark chocolate
- 50ml Amaretto
- 120g butter
- 120g caster sugar
- 4 eggs
- 100g ground almond
- 20g plain flour, sifted
- 1 Tbsp cocoa
- 1/2 tsp baking powder
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Glaze
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- 60ml double cream
- 40ml Amaretto
- 100g white chocolate, chopped
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Directions
Pears
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- Put the water, sugar, cinnamon stick, star anise and lemon juice into a big saucepan and bring to the boil, stirring to dissolve the sugar.
- Add the pears, then cover and simmer for 10-15 miutes until the pears are just tender – poke them with a skewer or the tip of a knife.
- Take the pears from the pan and let them cool.
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Cake
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- Line a 23-cm springform pan with parchment paper. Preheat the oven to 180ºC/160ºC fan.
- Melt the chocolate and Amaretto in a small heatproof bowl over a saucepan of simmering water until smooth. Cool slightly.
- In a medium bowl beat the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix in the chocolate mixture.
- Stir in ground almonds, flour, cocoa and baking powder and stir until smooth. Pour the mixture to the pan.
- Arrange the pears in the pan, they should stand almost touching the bottom of the pan.
- Bake for about 40-45 minutes (or until a toothpick inserted in comes out clean) in a preheated oven.
- Remove from the oven and let it cool completely.
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Glaze
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- Heat the cream and Amaretto in a medium pot until it starts to simmer.
- Remove from the heat.
- Add in the chopped chocolate.
- Leave it for a minute to melt.
- Stir the chocolate until the mixture is completely smooth.
- Let it cool slightly, so it’s thicker. Pour over the cooled cake.
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Recipe adopted by magdascauldron.com
Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
