Bittersweet Chocolate and Pear Torte
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 239.3
- Total Fat: 13.5 g
- Cholesterol: 73.8 mg
- Sodium: 181.5 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.6 g
- Protein: 3.9 g
View full nutritional breakdown of Bittersweet Chocolate and Pear Torte calories by ingredient
Introduction
From Smitten Kitchen - www.smittenkitchen.com From Smitten Kitchen - www.smittenkitchen.comNumber of Servings: 12
Ingredients
-
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
3/4 cup bittersweet chocolate chunks
Directions
Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs (I cheated and used flour), set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 30 minutes*, or a tester comes out clean.
Makes 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user MSMROCKS.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 30 minutes*, or a tester comes out clean.
Makes 12 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user MSMROCKS.