Dark Chocolate, Pear, and Almond Cake
Dark Chocolate, Pear, and Almond Cake

Preparation time 15 minutes

Total time: 1 hour 35 minutes

Ingredients

  1. 1 can (215 g) Chocolats Favoris Classic Dark Fondue
  2. 430 ml (1 3/4 cups) all-purpose flour
  3. 250 ml (1 cup) almond flour (finely ground almonds)
  4. 30 ml (2 tbsp) cocoa powder
  5. 5 ml (1 tsp) baking powder
  6. 2 ml (1/2 tsp) baking soda
  7. 2 ml (1/2 tsp) allspice
  8. 2 ml (1/2 tsp) salt
  9. 1 ml (1/4 tsp) ground cloves
  10. 180 ml (3/4 cup) unsalted butter, room temperature
  11. 250 ml (1 cup) packed brown sugar
  12. 125 ml (1/2 cup) granulated sugar
  13. 4 large eggs
  14. 5 ml (1 tsp) vanilla extract
  15. 125 ml (1/2 cup) milk

  1. 3 D’Anjou pears
  2. 30 ml (2 tbsp) sliced almonds (optional)

Directions

  1. Preheat the oven to 350°F (170°C). Butter a 9-in (23 cm) springform pan, then line the bottom with parchment paper.
  2. Melt the Chocolats Favoris Classic Dark Fondue according to the packaging instructions. Transfer the melted chocolate to a small bowl and set aside.
  3. In a bowl, whisk together the dry ingredients (from all-purpose flour to ground cloves).
  4. In a second large bowl, beat the butter with the brown sugar and the granulated sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract and 1/2 cup (125 ml) of the warm Chocolats Favoris Classic Dark Fondue.
  5. Mix in half of the dry ingredients, then the milk, and finish with the remaining dry ingredients, mixing just until no traces of flour remain (do not overmix.)
  6. If desired, peel 2 of the D’Anjou pears (you can also use the pears with the peel on), then core and dice the pears. Fold the diced pears into the cake mixture, then transfer to the prepared cake pan, spreading it to an even layer.
  7. Seed the remaining D’Anjou pear, then slice it thinly. Fan the pear slices around the top of the cake, then sprinkle with the sliced almonds. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  8. Let the cake cool completely, at least 1 hour. Run a sharp knife around the cake, then unmold. Peel the parchment paper off and transfer the cake to a serving plate. Warm the remaining Chocolats Favoris Classic Dark Fondue in the microwave at a medium-low power setting, then drizzle over the cake. Slice and enjoy!

This recipe is courtesy of Chocolats Favoris

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