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Wednesday, 7 December 2011

CAKE WITH CHOCOLATE AND PEARS


Cake with chocolate and pears is an italian cuisine recipe not very easy to make but very tasty.
I like a lot the combination of pears with chocolate , if you then add also the bitter taste of amaretti is really a success.

A great variety of cakes was created during the history by  italian cuisine.

Each region boasts Italian recipes for sweets and cakes and traditional features. Some of these are particularly popular in the rest of the world, other cakes are famous only in Italy and some cakes are so special and features that are known only locally.

DIFFICULT ': MEDIUM

Ingredients for 8 people

Pears n 7 (about 700 grams)
200 g flour
200 g dark chocolate
Amaretti 100 grams
170 g Butter
Baking powder 1 / 2 bag
Eggs n 4
Approximately 350 ml Moscato wine
Sugar 100 g

PROCEDURE:

Peel the pears, cut into cubes.
In a container cover the pears with the wine Moscato and make them marinate for at least 20 minutes.
Or to make it cook faster cupbetti soaking the pears with the wine a little at a time until the complete evaporation of the cooking juice.

Meanwhile, chop the chocolate and melt in a double boiler, adding 100 grams of butter into cubes, stir to dissolve thoroughly and allow to cool.

Whisk the remaining butter, softened previously with 50 grams of sugar and egg yolks until creamy smooth and homogeneous.

Add the melted chocolate mixture to the creamed butter and egg.

Pour the mixture into a large bowl and add the amaretti crumbs, flour and baking powder.

Beat the egg whites until stiff, then stir in the remaining sugar plan for turning the egg whites do not disassemble.

Combine the egg whites gently into the mixture until stiff Monat chocolate and macaroons, stirring from the bottom up to incorporate air and do not disassemble the compound.

Separate the dough into two parts, pay the first half in a buttered and floured, then cover with diced pears, then cover with the rest of the dough.

Place the cake with chocolate and pears in the oven at 180 degrees for 50 minutes.
Let the cake cooling directly into the cake tin to keep it from deflating, then serve cold.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

1 comment:

  1. A variety of fruits can always be combined well in making a cake. With regards to pear it must have taste somewhat like one mixed with apples I guess. Or I better try this to see for myself.

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