Upside-Down Pear Chocolate Cake
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water110 g
Dark Chocolate (chopped)3 tsp
Baking Soda1 tsp
Fine Sea Salt2
Eggs1 tsp
Pure Vanilla Extract1 cup
Whole MilkDirections:
1
Butter a 9-inch round baking pan
2
To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves
3
Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes
4
(Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming
5
) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color
6
Occasionally wash down the sides of the pan with a pastry brush dipped in cold water
7
Carefully pour the caramel into the prepared pan and allow it to harden
8
The pan will be very hot from the sugar, so take care in moving it if you need to
9
Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices
10
Preheat the oven to 350°F
11
Butter a 9-inch round baking pan
12
To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves
13
Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes
14
(Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming
15
) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color
16
Occasionally wash down the sides of the pan with a pastry brush dipped in cold water
17
Carefully pour the caramel into the prepared pan and allow it to harden
18
The pan will be very hot from the sugar, so take care in moving it if you need to
19
Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices
20
Preheat the oven to 350°F
21
To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally
22
Sift the flour, cocoa, baking soda, and salt together in a bowl
23
Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar
24
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy
25
Add the eggs one at time, scraping down the sides of the bowl after each addition
26
Stir in the vanilla
27
Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally
28
Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched
29
Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it
30
Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream
31
Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days
32
To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally
33
Sift the flour, cocoa, baking soda, and salt together in a bowl
34
Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar
35
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy
36
Add the eggs one at time, scraping down the sides of the bowl after each addition
37
Stir in the vanilla
38
Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally
39
Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched
40
Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it
41
Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream
42
Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days