Chocolate cakes and wine pears

A few days ago I published the recipe for Sachertorte. I really like having fun adapting a recipe and I had already used the same sponge cake and the same ganache with pears poached in red wine. I find it interesting to also offer you this version in order to give you other ideas.

The little pears I used are dry Martin. They have the particularity of being very small and therefore perfect for this kind of presentation. They always remain firm and are only eaten cooked.
Preparing these little pears may seem long, but this is how you get perfectly lacquered pears, nicely colored deep red and richly scented. Do not forget to anticipate their cooking.

I arranged them on the cakes covered with ganache. This presentation is original and will make this cake a very good dessert.


Chocolate cakes and wine pears:

Dry Martin pears in red wine:
(according to Annabel Langbein, Parmesan and Paprika )

8 to 12 dry Martin pears
250g sugar
75 cl of red wine
4 bay leaf

Heat the wine, sugar and bay leaves in a saucepan.

Peel the pears, keeping the stem and cut the base slightly so that they can stand up.
Let them cook in the wine for about 30 minutes over low heat. Turn them from time to time.

Leave to cool then refrigerate, covered, for 48 hours. Turn them from time to time, so that they color evenly.

At the end of this time, place the pears in a baking dish and pour the wine into a saucepan.
Let this simmer for 20 minutes. It will reduce.

Preheat the oven to 220°C.

Drizzle the reduced wine over the pears and cook for about 12 minutes.
Drizzle over the pears again and let cool completely.

Chocolate cake:

3 eggs

2 yolks eggs

110g ground almonds
90g sugar

2 blanks eggs

50g sugar
50g flour
30g cocoa

Preheat the oven to 180°C.

Place the eggs, the yolks, the ground almonds and the 90 g of sugar in a mixing bowl and whisk for about ten minutes.

Beating egg whites.
Gradually add the remaining sugar.

Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour and cocoa over the mixture and incorporate, always gently.

Line 8 silicone muffin cups and bake for about 20 minutes.

Let cool down then very gently unmold the cakes on a wire rack.



Ganache:

100 g of chocolate (Guayaquil 64%)
55g cream
30 g pear cooking wine

In a small bowl, place the chocolate and cream.
Melt in the microwave in 30 second increments.
Stir well between each time and do not heat more than necessary.

Add wine. To mix together.

Let the frosting cool slightly so that it thickens a little.
Pour it over the cold cakes, letting it drip down the edges.

Dry the pears and place them on the cakes.

To finish: the dry Martin pears are so small that you can easily make more than the 8 required for the recipe. You just have to make sure they fit well in the pan. They will be eaten very well at the end of a meal, warm or cold with possibly a little whipped cream.


You can easily find these pretty little pears at Grand Frais.


The alcohol contained in the wine evaporates completely during cooking.

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