makes one 9" cake
recipe adapted from Smitten Kitchen
prep time: 45 min / cook time: 40-50 min
INGREDIENTS
3 tbsp bread crumbs
* I used graham cracker, finely ground
1 c all-purpose flour
1 tbs baking powder
1/4 tsp salt
3 eggs, room temperature
4 oz unsalted butter (1 stick)
3/4 c sugar
3 pears, peeled, in a small dice
*I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites
3/4 c bittersweet chocolate chips/chunk
INSTRUCTIONS
•
Preheat the oven to 350°F.• B
utter a 9" springform pan and dust with breadcrumbs, set aside.•
Sift the flour, baking powder and salt together, set aside.•
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. * In a professional Kitchen Aid, it takes at least five minutes.
•
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). Remove from the flame but keep in a warm spot. * It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.
•
Add the sugar to the eggs and whip a few minutes more. Just as the egg-sugar mixture is starting to loose volume, turn the mixture down to stir. •
Add the flour mixture and brown butter to the egg-sugar mixture. Add 1/3 of the flour mixture, then 1/2 of the browned butter, 1/3 of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume. Pour into prepared pan. •
Sprinkle the pear and chocolate chunks over the top. •
Bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or a tester comes out clean. ADDIECAKES' DIFFICULTY RATING
ADDIECAKES' TASTE RATING
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