Friday, July 17, 2015

Torta alle Pere e Cacao (Pear and Chocolate Cake)

This cake is a real showstopper, specially if you are lucky to find a small pear variety such as Seckel or Forelle. They are usually available in the month of August through February. Larger varieties (Bosc, Anjou or Comice) work well for this cake but they need to be cooked before adding them to the batter. The easier way to cooked them is in a syrup made with equal parts of sugar, water and wine. 

Torta alle Pere e Cacao

  • 4 eggs
  • 1 1/4 cup sugar
  • 1/2 cup unsweetened cocoa powder (I used Droste brand)
  • 2 cups cake flour
  • 1 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup extra virgin olive oil
  • 4 mini-pears (Seckel or Forelle), peele

Oil and line a loaf pan with parchment paper.

Cut the bottom of each pear and remove the seeds carefully with a small knife.

Whisk the eggs with the sugar until light and creamy. Add the olive oil and mix until combined.
Sift together cocoa, flour, salt and baking powder; add alternately with milk to the egg mixture. Add vanilla extract. Pour into the loaf pan. Place the pears carefully into the batter. 
Bake at 350 degrees 30 to 40 minutes. Cool 5 minutes, remove layers from pans. Cool on wire racks.