Whisky, chocolate and pear cake
With chocolate pear whisky cake, you run the risk of falling into a beautiful dream and never waking up again.
Ingredients
Ingredients for the pastry
- 225 g "00" flour
- 80 g icing sugar
- 125 g butter
- 2 egg yolks
- 25 cocoa powder
Ingredients for the pears
- 2 pears
- 45 g brown sugar
- 25 g butter
Ingredients for chocolate and whisky filling
- 25 g butter
- 60 g dark chocolate
- 45 g brown sugar
- 90 ml maple syrup
- 1 tbsp tablespoon fresh cream
- 2 tbsp tablespoons of whisky
- 2 eggs
- 50 g chopped walnuts
- A little egg white
Instructions
- In a bowl mix the flour with the icing sugar, the bitter cocoa and the butter cut into small pieces. Knead with your hands until you get a sandy mixture. Then add the two egg yolks.
- Knead and form a smooth and compact dough. Place it between two sheets of baking paper and roll it out with a rolling pin into a rectangle 1 cm high. Place the rolled out dough in the fridge for half an hour.
- In the meantime, prepare the pears with whisky: wash two pears and cut them into wedges.
- In a large frying pan, melt the butter with the brown sugar; once mixed, place the pear segments in the pan.
- Cover with a lid and cook for 8-10 minutes, but the pears should not fall apart completely, only soften.
- Now prepare the chocolate filling: place a bowl over a pot of boiling water. Put the chopped chocolate and butter in the bowl.
- Once melted, move from the oven and pour into the bowl the brown sugar, maple syrup, 1 tablespoon of cream, 2 tablespoons of whisky and the two eggs. Mix everything with a whisk and finally add the chopped walnuts.
- Preheat the oven to 180°C (356°F). Place the dough fresh from the fridge in a rectangular baking dish. Level the edges of the pastry for a more delicious looking result and brush the pastry with the remaining egg white.
- Then lay the pears on top of the pastry so that they do not overlap and pour the chocolate and whisky filling over them.
- Fold the edges of the cake inwards and place in the oven. Bake for 25-30 minutes at 180°C (356°F). Once ready, wait about an hour before serving.
- When it is time to serve, garnish with a dusting of icing sugar and enjoy all the goodness of this cake, bon appetit!
Notes
Remember not to throw away the unused egg whites, retrieve them by perhaps
making a fluffy omelette. And with the leftover dough from the edges, try to make
delicious little biscuits!
making a fluffy omelette. And with the leftover dough from the edges, try to make
delicious little biscuits!