Roasted Pear Pound Cake with Chocolate Sauce
A nice version of a traditional pound cake that pairs well with the chocolate sauce. This makes a big tube shaped cake that is ideal for gatherings.Based on a recipe by Molly O'Neill, New York Times Sunday Magazine, 1994.
Servings: 16 servings
Ingredients
CAKE
- 4 large firm pears peeled, halved, cored and sliced 1/4 inch thick
- 1 cup unsalted butter softened
- 2 1/2 cups sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
CHOCOLATE SAUCE
- 6 ounces bittersweet chocolate 1 cup if using chocolate chips, coarsely chopped
- 1 cup heavy cream
- 2 tablespoons brandy
Instructions
CAKE
- Place rack in center of oven and preheat to 400°F. Grease and flour 10-inch tube pan.
- Place pear slices in single layer on baking sheet and roast until tender, about 10 minutes. Using a food processor, puree until smooth. You should have close to 2 1/3 cups. Set aside. Reduce oven temperature to 350°F.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix until very light; batter will appear curdled. Mix in vanilla and pear puree.
- Sift together flour, salt, and baking powder. Add dry ingredients to batter; mix just until combined. Evenly distribute batter into prepared pan. Bake until top springs back when touched in center, about 1 hour. Place on rack to cool. Turn cake out of pan and re-invert onto a cake plate.
CHOCOLATE SAUCE
- Melt chocolate in a double boiler over barely simmering water. Whisk in cream and brandy. If preparing in advance, rewarm before serving.
- To serve, place a slice of cake on a plate and spoon chocolate sauce beside it.
Notes
