Ep28 - Chocolate & Red Wine Pear Cake
Team:Luciano & Martino
1 bottle red wine
250g brown sugar
6 cardamom pods, bruised
2 cinnamon quills
5 star anise
1 orange, zested, juiced
6 medium firm ripe pears, peeled
Sifted icing sugar, to dust
Crushed toasted pistachios, to serve
250g dark chocolate (70% cocoa solids)
180g butter, at room temperature
250g caster sugar
2 oranges, zested
6 egg yolks
150g (1 cup) self-raising flour
1 tsp ground cinnamon
½tsp ground cloves
1 pinch of salt
6 egg whites
250g pure cream
250g dark chocolate (70% coca solids)
- Stir wine, sugar, spices and orange juice and zest in a medium saucepan over medium heat until sugar dissolves. Bring to the boil, then reduce heat and simmer for 10 minutes.
- Add pears and gently boil, partially covered, for 20 minutes or until almost tender. Transfer pears to a bowl to cool slightly. Strain poaching liquid and return to pan.
- Preheat oven to 180C. Grease and line base and sides of a 20cm round springform pan.
- To make cake, fill a small saucepan one-third full with water and bring to a gentle simmer. Place the chocolate in a small heatproof bowl, place over pan and stir until chocolate has melted (dont let the bowl touch the water). Cool slightly.
- Using an electric mixer, beat butter and sugar until pale and creamy. Add chocolate and orange zest and juice and beat to combine. Beat in egg yolks, one at a time, then fold in combined sifted flour, spices and salt. Beat egg whites until soft peaks form, then fold into chocolate mixture.
- Pour mixture into prepared pan, then place pears, on their side and facing into the centre, in cake mixture.
- Bake for 1 hour or until golden brown and a skewer inserted into the centre of the cake comes out clean. Cool in pan until warm, then release pan side and cut cake into slices.
- To make chocolate sauce, heat cream in a saucepan over medium heat until hot. Remove from heat and stir in chocolate until smooth.
- Reheat poaching liquid and strain to remove solids.
- Place a chocolate cake slice on each serving plate and dust with icing sugar. Spoon over chocolate sauce and top with pistachios. Serve with a shot of mulled wine.