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This warm chocolate cake is perfect for magical winter days. It was photographed straight from the oven so you could see the hot, soft chocolate inside. I won’t tell if you lick the spoon afterward…
7 ounces (200 grams) Elite Bittersweet Chocolate
1 and 3/4 sticks (200 grams) butter or butter-flavored margarine
9 eggs (6 whole plus 3 yolks)
7 ounces confectioners sugar
2 tablespoons Gefen Vanilla Extract
5/8 cup flour
5/8 cup Gefen Cornstarch
15 whole pears
2 cups lemon-flavored seltzer
1/2 cup sugar
1/2 cup Jeunesse Cabernet Sauvignon or other sweet red wine
Preheat oven to 210 degrees Fahrenheit and put on a convection setting.
Wash the pears well and dry with a clean towel (don’t peel them yet.) Cut a thick vertical cross-section through the center of each pear, including the core and stem, about 1 and 1/2 inches (4 millimeters) thick. This should yield 15 thick pear slices.
Place the pear slices on a silicon baking mat and bake in preheated oven. After half an hour, lower the temperature to 175 degrees Fahrenheit and let the pears continue to dry for an additional half hour. You should have nice dried pear slices to decorate each portion.
Peel the remaining halves and cut into small cubes.
Bring the seltzer, sugar, and wine to a boil in a pot and cook the pear cubes in this syrup for just five minutes, until they are partially soft and have absorbed the flavors. Remove pears from syrup and strain.
Chop the bittersweet chocolate. Put it in a bowl together with the butter and melt it in the microwave. Mix until well blended. If the chocolate isn’t fully melted, return to the microwave for a bit longer.
Beat the eggs and egg yolks in a mixer bowl with a whisk until light and fluffy.
Gradually add the confectioners’ sugar and beat for an additional two minutes.
Add the vanilla extract. Lower the mixer to the lowest speed and add the chocolate mixture to the cream in the bowl. Add the flour and cornstarch and mix just until smooth.
Scrape the sides of the mixer bowl with a rubber spatula and gently fold into the mixture. Transfer to a pastry bag with a smooth tip.
Pipe the cake batter into individual oven-safe glasses, until the glasses are one third full.
Put one tablespoon pear cubes on top of the cake batter in each cup, and then pipe more cake batter on top, almost to the top of the glass. Leave a half inch (one centimeter) clean margin around the top.
Place the glasses on a tray and bake in an oven preheated to 340 degrees Fahrenheit. Bake only for 12–14 minutes, and not more. It’s important that the cake be baked on the edges, but soft inside.
Insert a slice of dried pear, standing up, in the center of each portion. Serve immediately.
Photography: Daniel Lailah Stylist: Amit Farber
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