Source: here
Size: 9" round
TOPPING:
1 cup Granulated Sugar
¼ cup Water
3 Pears - peeled, cored & cut each into 12 slices
CAKE:
¼ cup (2 oz) Unsalted Butter
4 oz Dark Chocolate - chopped
1 cup (5 oz) All-purpose Flour*
⅓ cup (1 oz) Cocoa Powder*
¾ tsp Baking Soda*
½ tsp Salt* (* sifted)
¾ cup (5¼ oz) Granulated Sugar
2 Eggs
1 tsp Vanilla Essence
½ cup Fresh Milk
METHOD:
1. To make the fruit topping, put sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves.
Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of the pan, which will prevent any sugar crystals from forming.)
Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color, about 13 to 15 minutes.
Occasionally wash down the sides of the pan with a pastry brush dipped in cold water.
2. Carefully pour the caramel into a greased pan and allow it to harden.
Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
3. Melt butter and chocolate in a small saucepan over low heat, stirring occasionally.
Transfer the melted chocolate to a mixing bowl and add sugar.
Beat on medium speed until light and fluffy.
Add eggs one at a time, scraping down the sides of the bowl after each addition.
Stir in the vanilla.
Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour.
4. Pour the batter into the pan and bake180C for 40-45 minutes or until the cake bounces back slightly when touched.
Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it.
Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.
Assalamualaikum para pembaca & kawan2.... Entri tertunggak ni Along buat sebelum Ramadhan lagi sebagai menunaikan permintaan kawan2 pejabat yg menderma buah pear untuk Pear Pie tapi sebab Along pulang lewat malam tu, Along cuma sempat buatkan kek ni.
Ini resipi 5* sedap sesangat.... lembab dan manis jus pear yg meresap ke dalam kek yg kaya dgn rasa coklat memang tak terkata enak nya! Cuba lah ya.
By: AlongRoz@HomeKreation
Source: here
Saiz: 9" bulat
TOPPING:
1 cwn Gula Pasir
¼ cwn Water
3 Pears - kupas, buang bhgn tgh & hiris 12 setiap biji
CAKE:
¼ cwn (2 oz) Mentega tanpa garam
4 oz Coklat Gelap - cincang
1 cwn (5 oz) Tepung Gandum*
⅓ cwn (1 oz) Serbuk Koko*
¾ st Baking Soda*
½ st Garam* (* diayak)
¾ cwn (5¼ oz) Gula
2 bj Telur
1st Vanilla Essence
½ cwn Susu Segar
CARA2:
1. Sediakan topping.
Masukkan gula & air ke dlm periuk & kacau sehingga gula hancur.
Tutup apabila menggelegak selama 2 minit.
Buka tutup & masak sehingga perang, lebih kurang 15 minit.
Berus dinding periuk dgn berus yg di celup air utk mencirkan gula yg mengeras.
2. Tuangkan karamel ke dlm tin yg telah di minyakkan & biarkan ia mengeras.
Aturkan potongan buah pear.
3. Cairkan mentega & coklat di dlm periuk dgn api perlahan.
Tuangkan ke dlm mangkuk, masukkan gula & pukul sehingga kembang.
Masukkan telur satu-persatu sambil di pukul.
Masukkan VE.
Masukkan tepung selang-seli dgn susu di akhiri dgn tepung.
4. Tuangkan ke dlm tin tadi & bakar 180C selama 40-45 minit atau sehingga masak.
Sejukkan selama 15 minit sebelum di tonggengkan tin & biar tin di atas kek selama 5 minit sebelum di keluarkan.
Hidangkan dgn aiskrim atau begitu sahaja.
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