In this decadent dessert, Bosc pears are poached in a fragrant syrup then nestled into an intense chocolate cake. Choose pears that are ripe but firm so that they hold their shape throughout the cooking process. Leftover poaching liquid can be refrigerated for up to 2 weeks—use it to poach another batch of pears or as a cordial to sweeten sparkling water.
Note: this is not my recipe. This recipe is by Michelle Lucas Larving and was taken from the LCBO Food & Drink Autumn 2023 Issue.
Welcome Fall with this Decadent Chocolate Cake.
Bosc pears are a very popular variety and when they are in season they can be found in most grocery stores. Look for them in the produce section starting in late September. During the fall and winter months, they are often part of a large display of many different varieties. Harvest for Bosc pears begins in the fall in Oregon and Washington, and they are in season from late September through April.
Serves 6-8
You Will Need:
PEARS
5 firm Bosc pears
6 cups (1.5 L) water
4 cups (1 L) granulated sugar
12 whole allspice berries
8 green cardamom pods
1 cinnamon stick
CAKE
3/4 cup (175 mL) lightly packed dark brown sugar, plus more for pan
1/2 cup (125 mL) Dutch-processed cocoa powder, plus extra for dusting
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, at room temperature
1 large egg
1/2 tsp (2 mL) pure vanilla extract
3/4 cup (175 mL) shaken buttermilk
2 tsp (10 mL) icing sugar, plus extra to garnish (optional)
1 1/2 cups (375 mL) heavy cream (35%)
Directions:
1. For the pears, use small end of a melon baller to scoop out cores from the bottoms. Peel pears, leaving stem intact. Set aside.
2. Combine water with sugar, allspice, cardamom and cinnamon in a large pot. Set over medium-high heat and bring to a boil. Add pears, laying them on their sides. Reduce heat to maintain a gentle simmer. Cook, turning pears occasionally, until tender, 35 to 40 minutes. Remove from heat and let cool in syrup.
3. For the cake, position rack in bottom third of oven. Preheat to 350°F (177°C).
4. Generously butter an 8-inch (20-cm) smooth-based springform cake pan. Line bottom with parchment. Dust with cocoa. Set aside.
5. In a medium-size bowl, sift flour with cocoa powder, baking powder, baking soda and salt.
6. Using a stand mixer fitted with the paddle, beat sugars with butter on medium speed until light, about 1 minute. Reduce speed to low. Add egg. Mix, until combined, scraping down sides if necessary. Add vanilla. Add flour mixture in three stages, alternating with buttermilk in two stages. Scrape batter into prepared pan; roughly smooth top.
7. Lift pears from syrup, lightly shaking to remove any syrup or spices from cavity. Drain upright on paper towel and pat dry. Strain syrup and reserve 3 tbsp (45 mL) for brushing cake. Save rest for another use. Carefully and evenly nestle pears into batter, upright, so their bottoms are pressed against base of pan.
8. Bake in bottom third of oven until a tester inserted into centre of cake comes out clean, 65 to 75 minutes. Transfer to a wire rack. Without disturbing pears, immediately brush cake with reserved syrup. Let cool completely, about 3 hours.
9. To finish, release the springform pan. Gently run a large offset spatula under the bottom to loosen, keeping parchment attached to cake. Carefully transfer to a cake stand. Dust with icing sugar to garnish, if desired. In a large bowl, whisk cream with icing sugar until soft peaks form. Serve immediately with cake and dust with cocoa if desired.
Serve with Graham’s Late Bottled Vintage Port. Click HERE for more info.
