Invisible Pear-Chocolate XXL by @lesgourmandisesdeloubna

1h10
Medium

16 servings

🍐

3.6 kg

Pears

🧈

170 g

Butter

🍫

240 g

Dark Baking Chocolate

🍬

260 g

Sugar

🥚

7.1 large eggs

Eggs

🌼

5.9 ml

Vanilla

🌾

240 g

Flour

🍫

71 g

Cocoa Powder

🥄

12 g

Baking Powder

🧂

1.2 pinch

Salt

🤎

30 g

Brown Sugar

Preparation Steps

  1. Step 1/9

    Preheat the oven to 190°C / 375°F. Grease the 32 cm cake pan with a little of the melted butter.

    🧈Butter
    🍰32 cm cake pan
    🥄Spatula

  2. Step 2/9

    Melt the 200 g baking chocolate until smooth. Let it cool slightly so it does not cook the eggs.

    Baking chocolate
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/9

    Peel and core all 3 kg of pears. Slice them very thinly, about 2 to 3 mm thick.

    🍐Pears
    🔪Vegetable peeler
    🔪Knife
    🪵Cutting board

  4. Step 4/9

    Whisk the 6 eggs with the 220 g granulated sugar until the mixture becomes pale. Whisk in the vanilla extract and remaining melted butter.

    🥚Eggs
    Granulated sugar
    Vanilla extract
    🧈Butter
    🥣Mixing bowl
    🥄Whisk

  5. Step 5/9

    Stir the melted baking chocolate into the egg mixture. Mix until the batter is uniformly chocolate-colored.

    Baking chocolate
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/9

    Add the 200 g wheat flour and 60 g cocoa powder. Add the baking powder and fleur de sel, then whisk just until smooth.

    Wheat flour
    🍫Cocoa powder
    🥄Baking powder
    Fleur de sel
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoons

  7. Step 7/9

    Fold the thin pear slices into the chocolate batter. Coat the pear slices thoroughly without breaking them.

    🍐Pears
    🥣Mixing bowl
    🥄Spatula

  8. Step 8/9

    Transfer the pear mixture into the prepared cake pan. Level the surface and sprinkle with 2 tablespoons brown sugar.

    🤎Brown sugar
    🍰32 cm cake pan
    🥄Spatula
    🥄Measuring spoons

  9. Step 9/9

    Bake for 40 minutes at 190°C / 375°F. Cool in the pan for at least 20 minutes before slicing.

    🍰32 cm cake pan

Composition

Ingredients

Types

Fruit, Dairy, Egg, Baking, Leavening agent, Sweetener

Ingredients

Pears, Butter, Dark baking chocolate, Sugar, Eggs, Vanilla, Flour, Cocoa powder, Baking powder, Salt, Brown sugar

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

435 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 67g, Sugars: 48g, Fat: 17g, Saturated fat: 10g, Fiber: 7g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 3.1mg, Potassium: 375mg, Sodium: 135mg

Vitamins

Vitamin C: 6mg, Vitamin A: 140µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

32 cm cake pan, Mixing bowl, Whisk, Spatula, Vegetable peeler, Knife, Cutting board, Measuring spoons

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Afternoon tea, Birthday, Holiday dessert, Family gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Tender, Fudgy, Soft, Fruit-filled

Flavors

Chocolatey, Fruity, Sweet, Buttery, Vanilla, Lightly salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered in a cool, dry place,Do not leave out in warm conditions), fridge : 4 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container)