Comments on: bittersweet chocolate and pear cake

By: Marbarre

Marbarre — Thu, 04 Mar 2010 23:31:26 +0000

Someone sent us a dozen pears….oh what to do with them? SK to the rescue. This cake is amazing. The comments, suggestions and experiences expressed in the comments were very helpful. In my experience, the key is in the volume you achieve with the eggs and it changes it’s character depending on how ripe your pears are..but all of these issues are so worth dealing with as the result is superb!!

By: zlo

zlo — Thu, 04 Mar 2010 17:07:46 +0000

Debb, hi!! I just made the cake, just took it out of the oven, and the smell is weird nothing sweet, it smells like scramble eggs, it could be that the brown butter was too hot whe i added it??? I made it for a party tomorrow and i’m afraid to bring it, it’s the first time i made it, because i looks delicious!!!!! also i noticed little black points in the dough (from the butter i think) but i try it and it was so sweet, not bruned flavor at all!! please help!! or maybe I have to do it again??

By: Debra

Debra — Tue, 02 Mar 2010 23:46:15 +0000

Oh, I struggled with this one! I made it in the tube pan. Maybe I should have cooled it in the tube pan longer? When I flipped it, it didn’t come out nicely. I was able to sort of mold it together. I took a little bite and it tastes fantastic. I’m sure it will be great for our birthday brunch tomorrow (I’ll plate it individually), but I wish it would have turned out prettier.

By: Jacob

Jacob — Sun, 21 Feb 2010 15:44:38 +0000

Hi Deb…
Just wanted to let you know the end of my story…
It came out ok… but since the pear and chocolate stayed in the bottom, the flavors didn’t really mix… and I used dark chocolate chunks…
So basically I’m gonna have to try it again in the near future to get the real blast of deliciousness…
Thnx a lot for ur help!

By: Dana

Dana — Fri, 19 Feb 2010 18:40:56 +0000

Another tube pan success – 35 minutes with convection oven. Will be serving tonight. Looks amazing all swaddled in saran on my counter, though! THANKS!

By: deb

deb — Fri, 19 Feb 2010 16:53:12 +0000

Jacob — As long as it is baked through, I think that even with sunken fruit and chocolate you will find it delightful. Or at least I hope you will too.

By: Jacob

Jacob — Fri, 19 Feb 2010 05:53:59 +0000

Thanks Deb!
I did poach them but I haven’t tasted it yet.
I guess I ended up beating the eggs too much cuz by the time I added the sugar they started deflating and more so with the flour.
The chocolate and pear did not go to the bottom and since I made it in a bundt pan, when I flipped it, some of the chocolate came off.
The middle didn’t inflate as much…
Should I serve it?? I’m somewhat afraid…

By: deb

deb — Thu, 18 Feb 2010 15:18:49 +0000

Jacob — I haven’t tried it, but I see no reason why it wouldn’t work.

By: Jacob

Jacob — Thu, 18 Feb 2010 14:04:57 +0000

hi Deb!
love ur site!
quick question… I’m not sure I’ll be able to get nice ripe pears. Usually I find Bosc but they are not too ripe. How does poaching them beforehand sound to you? Would they end up too soft after baking?
Thnx!!

By: deb

deb — Wed, 17 Feb 2010 02:43:27 +0000

Yes, check out comments 203 and 204. Sounds like a success.