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Chocolate cake with pears

Chocolate cake with pears

The whites separate from the yolks. Beat the yolks well with the sugar. Mix flour, baking powder and cocoa. The chocolate with the butter melts. I used the microwave. Add melted chocolate to the yolks. Add flour mixed with other powders.

Meanwhile, wash the pears, cut them in half and remove the stalks. In a frying pan, put the sugar with a little caramelized water. Add the pears. Leave for a few minutes, being careful not to burn the sugar.

After a few minutes, transfer the pears to a cake pan with a removable bottom, in which we put baking paper. The pears are placed with the cut side up. Whisk the egg whites with a pinch of salt. Add to the yolks. Mix from the bottom up. Add the rum essence.

We pour the composition over the pears. Place in the oven at 200 ° for about 40 minutes. Test the toothpick. after the baking time, remove the cake, leave it to cool and turn it over on the plate.

So the pears are on top. Powder with powdered sugar.

A very good fluff !!! :)

Pear and chocolate cake

I've been thinking about making this recipe for a long time pear and chocolate cake.

I often made cake with pears, but I also wanted to make it in the form of a cake. The right moment came at the suggestion of Margareta Cismasiu, who hosted the March of the Mystery Box challenge, a project initiated by Cerasela Badr & rdquoEl Din.

I bought the pears 3 times and my family ate them 3 times, before I made the cake. So I got really upset, I bought pears again and I made the cake, I didn't put the pears on the table, in the fruit bowl. & # 128578 I punished them & # 128512!

With or without a joke, I made a cake that turned out to be absolutely divine. Small, but really good.

Let me tell you what I used in this recipe Pear and chocolate cake & ndash for a cake shape with a diameter of 20-22 cm. If you want to make this 28 cm shaped cake, double the quantities.

  • -3 pears
  • -3 eggs
  • -100 g butter
  • -20 ml good brandy
  • -120 g of sugar
  • -90 g flour
  • -40 g black cocoa
  • -salt a drop
  • For the glaze:
  • -100 g dark or milk chocolate
  • -100 g cream for whipped cream

Pear cake

Top: 4 eggs, 4 tablespoons sugar, 4 tablespoons water, 4 tablespoons oil, 6 tablespoons flour, 2 tablespoons cocoa.
Filling: 4-5 pears, 6 tablespoons sugar, 400 ml orange juice, 2 sachets of fruit jelly or jelly cake.
Cream: 300 ml whipped cream, 2 tablespoons cocoa.
1 tablespoon grated chocolate.

Method of preparation
Separate the egg whites that we beat with the water, add the sugar, the oil, then the yolks. Still lightly mix the flour and cocoa. Bake the obtained composition in a round shape for 40 minutes on low heat. Place the baked and cooled countertop on the plate and from the middle we will start to cut the edges, leaving a ring of about 2 cm. We will easily remove half the height of the worktop.

Pear filling: we will peel the pears and the seed box, the pears will be cut in half. In a large bowl, put the sugar and juice and simmer the pears for 2-3 minutes, then take them out and place them in the depth of the worktop. In the remaining juice add the jelly dissolved in 2 tablespoons of cold juice. After a minute on the fire, pour it over the pears and let it cool for a few hours. Over this filling we will spread evenly a start of whipped cream with cocoa. Sprinkle grated chocolate on top.
The result was a delicious tor, with a refined filling and a special taste.

Pear cake and melted chocolate

Because I received some tasty pears from For Fresh, I turned them into a delicious dessert, perfect for women's day: pear cake and chocolate. Let's not forget, pears are slightly caramelized in pear cider, and the cake is a kind of lava cake, meaning its middle is soft, and when you slice it, delicious chocolate flows. Yum! It was a show!


1. Peel the pears and slice them into 8, and then boil them in cider mixed with sugar and vanilla (I used from Cloud Nine Factory). Leave it on the fire for about 10 minutes, until the pears soften and turn yellow.

2. Melt the chocolate in butter, through the bain marie process (in a metal or ceramic bowl, placed on top of a pot, with boiling water). Once it has melted, remove from the heat and leave to cool.

3. Mix the eggs with the yolks and sugar until a fluffy cream results and add the melted chocolate, flour and cocoa (which are sifted). Mix well to give a homogeneous cream.

4. Next, place baking paper on the wave of a round baking tray. Arrange the pear slices evenly and nicely on the bottom of the trays and empty the chocolate cream over them.

5. Place the tray in the oven at 160 ° C for 45-60 minutes, depending on how soft you want the middle of the cake to be. After removing from the oven, let it rest for a few minutes and then turn so that the pears are on top. It can be served both hot and cold from the fridge. Good appetite!

I also challenge you to "play" with the ingredients and "cut new flavors" with the tasty products delivered by For Fresh.

Peel the pears - with the help of a special teaspoon, remove the seed box, leaving a round "hole" in the pear.
The pears are boiled in the mixture of wine and orange juice, in which I added the sugar and cinnamon. Boil for about 10 minutes until softened, but still firm.

For the chocolate cream: heat the whipping cream until it reaches the boiling point. Extinguish the fire and add the broken chocolate in the sour cream. Stir until the chocolate melts. Leave the cream to cool (refrigerator), stirring from time to time in it, until it acquires the consistency of chocolate to be spread on bread.
Fill the "holes" in the pears with this cream.

For the chocolate cake: put the butter and milk on the fire until the butter melts. Add the broken chocolate to the buttered milk and mix until the chocolate melts.
Beat the eggs with the sugar for 8 minutes until you get a light aerated foam.
Gradually add the melted chocolate and after incorporating all the chocolate, add the flour, stirring a little until the dough is homogeneous. Pour in 6 small trays, but high and greased with a little butter, the dough and put in the middle a stuffed pear.
Bake the cakes for 20-30 minutes at 180 degrees Celsius.
Let cool slightly and serve.

We mix eggs with sugar until they become frothy.
Add vanilla and melted butter, but not hot. Mix.
We mix the flour with the ground almonds (necessarily from the peeled ones), with the baking powder and the lemon peel, and we pour the egg mixture little by little, mixing continuously.

Wallpaper a round shape of 28 cm with butter and flour, pour the dough on the countertop, and put in the preheated oven at 170 ° C, for a maximum of 30 minutes.

The top can be syruped with a few tablespoons of compote juice.

Heat the apricot jam in the microwave, then brush on the counter. Leave to dry / harden.

I cut the pears into cubes.
About 150 ml of juice, I boiled with the sachet of Agartine (for 500 ml of liquid).
Boil over low heat for 2 minutes (so says the envelope), then add to the rest of the cold juice.
I added the pears, and left them to cool for about 10 minutes, after which I poured them over the counter.
Let it cool for at least 2 hours.

Quark (cream cheese of cows), I mixed it with orange caramel.
(for those of you who have made this concentrate and it has hardened: heat it for a few seconds at mo, and it becomes thin).

Beat the whipped cream with a vanilla sugar, and mix it with the cottage cheese.

Grease the cake with this cream. In order not to soil the tray, put baking paper under the cake, which you remove after you have decorated the cake.
Until I melted the chocolate, I took the cake out on the cool terrace.


Cake with chocolate and pears placed in wine, a perfect recipe for those who fast or have given up animal products.

I would say that this cake is so good that you don't even realize that it is without eggs, butter or milk. Until I reach the perfect countertop, of a fasting black woman without jam / jam (I'm not a big fan of this recipe), a black woman with a slightly moist texture, soft and fluffy countertop, but above all not to be crumbly, I did some failed experiments. When I thought I couldn't make a new recipe, when I was about to give in and go back to the counter prepared for chocolate cake with walnuts and rum (fasting), I was inspired to bring a new ingredient with a high water content.

Initially I thought of turning the carrot cake, but I came across a forgotten zucchini in the fridge. Things aren't random in life, so I thought the reason it wasn't used until then was pretty clear: it was going to end up on a cake counter. I can honestly say that it is the best fasting / vegan cake top. Cough sugar can be replaced with coconut sugar.

In the best chocolate cake with pears placed in wine. In addition, the zucchini cannot be seen or felt on the counter, as if it were melting. I was very happy and excited about this experiment and I'm glad I was able to make one of the best wet fasting / vegan cake tops. You will notice that it is a very simple recipe and very easy to prepare.

A special cake for a special day. St. Andrew is approaching, so it doesn't hurt to celebrate him with a new cake recipe.

The cream is simple, with dark chocolate and lactose-free cream. I used it last year, especially for those who wanted a cake recipe that did not contain lactose, and the cake was special, with matcha and strawberries.

The pears placed in Tamaioasa Romaneasca Sigillum Moldaviae wine from Vincon are flavored with cinnamon, anise and cloves. But the wine also has fruity pineapple and citrus aromas complemented by acacia floral notes. My guest, Noa Lupu told more about this wine in episode 42 & # 8220gatesc with friends & # 8221, whose link you will find in the end.

A very important detail: the pears must be strong! We do not use soft pears to boil them in wine.

The fasting cake with pears placed in wine is truly spectacular. In terms of taste, presentation, flavors.

I hope you will prepare it even on days when you are not fasting, because it is special.

Let's not forget that wine loses its alcohol during the cooking process, only the taste and aroma given by the wine remains, so the children will be able to enjoy this cake as well.

Now I let you discover how easy it is to prepare a fasting cake with chocolate and pears placed in wine. And I'm waiting for the impressions.


For 2 countertops of 20 cm:

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon grated nutmeg

1/4 teaspoon ginger powder

250 g caster sugar can also be used as coconut sugar

For syrup:

6-8 tablespoons of wine in which pears are boiled

For the cream:

200 ml vegetable / vegan sour cream for whipped cream & # 8211 Meggle

1 teaspoon orange essence

For laid pears

500 ml sweet white wine & # 8211 Tamaioasa Romaneasca Sigillum Moldaviae

Preheat the oven to 180 ° C and cover with baking paper 2 trays with a diameter of 20 cm.

As soon as we have all the ingredients ready we can move on to making the countertop. In a bowl, mix the solid ingredients: flour, salt, baking powder, walnuts, cocoa and a multitude of aromatic spices: ginger, nutmeg, cinnamon and ground cloves.

In another bowl, mix the hot coffee (if possible hard coffee) with the oil, vinegar and coconut butter. Add the sugar and mix a little to homogenize the composition.

Add the grated zucchini (the zucchini was peeled in the real and given through the large-mesh grater), mix a little, then pour the liquid ingredients over the solid ones and mix very well until you get a homogeneous dough.

Divide the dough into two trays using a scale. Thus we do not worry that the countertops will not have the same height (approx. 500 g for each tray). Bake the countertops for 20 minutes, then let them cool completely and remove the crust with a good knife, so that it absorbs the syrup well and makes a & # 8220 surprise & # 8221 with cream. It can be seen in the picture that we have no idea that we have zucchini on the counter. But it is so good, fragrant and fluffy!

While the tops are baking, boil the pears in wine with sugar, cinnamon sticks, anise and cloves.

If they are not completely covered by wine, add water. We boil them for 15-30 minutes (depending on their size), with the indication that we have to get some al-dente cooked pears at the end.

We take them out of the wine and let them cool. We also prepare the cream. Melt the dark chocolate with the coconut butter.

When they have melted, take them off the heat, mix lightly, then gradually incorporate the pre-mixed cream to the consistency of soft whipped cream.

We syrup the first top with the wine in which the pears were boiled, then we sprinkled cubes of laid pear.

Cover with a layer of cream, put the second top and cover the cake with the rest of the cream.

We can decorate it with a second set pear, mint leaves and a chocolate icing.

Initially I wanted to dress it with walnuts, but I realized that I would influence the taste of chocolate and it would have been a shame, but if you like this idea you can try it.

I hope you will try the fasting cake with chocolate and pears posted in wine.

You will have a pleasant surprise!

Here is the movie of preparing this live cake, at & # 8220Gatesc with friends & # 8221.

Ingredients for the cake recipe with pears and whipped cream

  • -4-5 pears depends on size
  • -9 tablespoons sugar
  • -125 gr butter
  • -cinnamon
  • For the countertop
  • -6 eggs
  • -7 tablespoons flour
  • -6 tablespoons sugar
  • -vanilla essence
  • -pt ornate
  • -250 ml sour cream
  • -100 gr powdered sugar

Cake with chocolate cream and pears boiled in wine

  • Chocolate cake with pears boiled in wine (Maria Baciu / Epoch Times) Chocolate cake with pears boiled in wine
  • Preparation of the main ingredients (Maria Baciu / Epoch Times) Preparation of the main ingredients
  • Countertop preparation (Maria Baciu / Epoch Times) Countertop preparation
  • The top is allowed to cool then syrup (Maria Baciu / Epoch Times) The top is allowed to cool then syrup
  • Peel a squash, grate it and cut it in half (Maria Baciu / Epoch Times) Peel a squash, grate it and cut it in half.
  • Boil pears stewed in wine for 35-40min (Maria Baciu / Epoch Times) Pears boil stewed in wine for 35-40min
  • Liquid cream, sugar and chocolate cut into pieces, put in a bowl on a steam bath (Maria Baciu / Epoch Times) Liquid cream, sugar and chocolate cut into pieces, put in a bowl on a steam bath
  • Pour the chocolate cream lightly over the cake top (Maria Baciu / Epoch Times) Pour the lightly chocolate cream over the top of the cake
  • Pears can be decorated in the form of fans (Maria Baciu / Epoch Times) Pears can be decorated in the form of fans
  • A cake also goes well with coffee! (Maria Baciu / Epoch Times) A ​​cake goes well with coffee!

Pears boiled in wine were and remain a delicious and appreciated dessert. Here is an irresistible cake recipe that combines the aroma and refinement of pears boiled in wine with the delicacy of chocolate cream.

For the countertop you need:

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 40 g butter
  • a pinch of salt, a sachet of vanilla, 1/2 sachet of baking powder

For pears boiled in wine

  • 350 ml rose wine
  • 150 ml of water
  • 150 g sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 4 pears (preferably hard pears, not too ripe)
  • 350 g liquid cream (sweet cream)
  • 50 g butter
  • 50 g sugar
  • 300 g household chocolate

How to prepare

To prepare boiled pears, use a large saucepan to hold 8 halves of pears. First boil the rose wine mixed with water, 150 g sugar, lemon and orange juice.

Peel a squash, grate it and cut it in half. The pear halves are then boiled in wine. Reduce heat to medium-low, cover the pan with a lid and simmer for 35-40 minutes.

When the pears are cooked, remove them one by one with a spatula and immediately put them in a bowl with very cold water. After cooling, the pears are removed from the water and allowed to dry. Put two halves aside for the cream, cover the rest with foil and put in the fridge.
From the remaining two halves of the pears, make a puree which will then be added to the chocolate cream

Countertop preparation: rub the yolks with the sugar and vanilla until a cream is obtained, add the soft butter, then the sifted flour and the baking powder. At the end, add the beaten egg whites. Pour the composition into a cake pan greased with butter and lined with flour and bake for 30 minutes. Allow the top to cool and then syrup with some of the syrup left over from boiling the pears.

Preparation of chocolate cream: liquid cream together with sugar and chocolate cut into pieces, put in a bowl on a steam bath. Leave to steam for about 8-9 minutes, until all the chocolate has melted, then set the bowl aside. Stir in the soft butter and pear puree a little, mixing well, until the cream becomes a homogeneous paste.

Leave to cool a little and then pour lightly over the cake top.

Boiled pears are removed from the refrigerator and cut into thin slices, which are then used for decoration. They can be arranged in the form of fans on the periphery of the countertop, and in the center you can make a rose or any other shape, depending on everyone's imagination.

Keep the cake cold until ready to serve. If desired, cinnamon or grated chocolate can be sprinkled on top. Good appetite!

Pear and chocolate cake

Already thinking how to celebrate March 8? We have a great suggestion for you. How about pampering yourself with a pear and chocolate cake as prepared by Flaminia from Flavor Tailors with For Fresh ingredients? It is simple to make, absolutely delicious and we deliver some of the ingredients directly to your home.

Now let's tell you exactly what you need to prepare this cake.

Necessary ingredients:

  • 4-5 pears
  • 375 milliliters of pear cider
  • 55 grams of sugar
  • 1 teaspoon vanilla extract
  • 300 grams of chocolate
  • 250 grams butter
  • 4 eggs
  • 2 yolks
  • 200 grams of brown sugar
  • 60 grams flour
  • 40 grams of cocoa

As I'm used to, mark the ingredients with from the pear and chocolate cake recipe you can find them on