Chocolate, Pear and Cinnamon Cake (Torta al cioccolato con pere e cannella)

Another fanstastic cake for your Halloween weekend party? Here we go with a Chocolate and Pear soft cake, with a light flavour of cinnamon.....pure pleasure.... for you, your friends and family. It is very easy to make if you can have a mixer and an electric hand egg beater. I am sure everybody will love it! If you don't like cinnamon, don't add it. I personally love the taste of Chocolate, pears and cinnamon together... Use a good dark chocolate for this cake, a 70% cacao minumum. Enjoy!
Ingredients:
150gr Dark chocolate
1 Tbs Powdered cacao
200gr Sugar
100gr Butter (softed)
230gr Flour
70gr Potato flour
125gr Plain yogurth
80gr milk
3 eggs
1 Teaspoon of baking powder
1/2 teaspoon powdered cinnamon
1/2 teaspoon vanilla extract
A pinch of salt
3 Medium pears
Powdered sugar for decoration
Instructions:

Butter and flour a round baking pan (24cm), keep aside. Peel the pears and cut in tin slides, keep aside. Preheat the oven 170 C° (340 F°). Add in a mixer the chocolate and the sugar, mix well till everything gets powdered. Pour the powdered mixture in a large bowl, add the chopped butter, yogurt, milk eggs and vanilla extract, mix it well with an electric hand egg beater till all the ingredients are well melted.

Add the flour and potato flour with the pinch of salt, mix it well. Add the baking powder, work with the electric cooking whip for long time.

Pour half of the mixturein the baking pan, add the pears, proceeding as in the photo.

When completed sprinkle the cinnamon powder on the pears.

Pour the left mixture on the top, to cover the pears. Place the cake in the oven at 170C° for 45 minutes. After 45 minutes check if the cake is cooked with a wooden stick...if the centrum is still liquid cook for further 5 to 10 minutes then take it out of the oven and make it cool.

Your cake is ready. Decorate with the powdered sugar. I use to place a pear on the cake and powder the sugar on it.... take out the pear and your nice decoration is done! Buon appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog