Comments on: bittersweet chocolate and pear cake

By: Lisa

Lisa — Sun, 05 Feb 2012 08:48:46 +0000

AMAZING!! I’ve never made a cake this way before. It got rave reviews from family and friends. I’ve just discovered your site and this was the first recipe I tried from it. I’ll definitely be coming back for more! I wish I lived near Brooklyn. That restaurant sounds fab. Thanks for sharing the recipe!

By: Ashley

Ashley — Wed, 01 Feb 2012 00:53:52 +0000

I made this cake on Sunday, it was SO good. Just had to adjust a bit for my altitude (7,800 ft in Aspen, CO). Awesome post!

By: deb

deb — Sun, 29 Jan 2012 14:51:40 +0000

Rachel — Absolutely. The beating of the eggs warm them up too. You might just find that it takes an extra minute or so to get the right volume.

By: Rachel

Rachel — Sun, 29 Jan 2012 04:40:54 +0000

I made this successfully in the fall with normal temps before but I was wondering— my house is poorly insulated and room temperature will likely be around 50 degrees in the kitchen. Will the batter still turn out okay if my eggs are at that “room” temperature?

By: Sarah

Sarah — Sat, 28 Jan 2012 21:40:50 +0000

Our French neighbor made a decadent chocolate pear torte for her son’s birthday and I’ve been dying for a recipe. Thank you!

By: David

David — Sat, 28 Jan 2012 15:06:08 +0000

Made this yesterday. Holla at me, this cake as A-Mazing!

By: Mosaica

Mosaica — Fri, 20 Jan 2012 13:05:31 +0000

I made this cake last week and took a third of it on a short road-trip to share with my dad up in the northeast kingdom. And I’m about to make it again just because it’s plain delicious and deliciously plain & simple to make. Thanks :-)

By: shellip

shellip — Sat, 07 Jan 2012 13:44:51 +0000

Short version: made it. loved it. making it again.
Longer version: husband needed a cake to take to a staff meeting. had pears, looked for recipe, found this one. (Goddess of luck was smiling at me). Tasting the spatula knew that this was like nothing i had ever tasted before (my first encounter with browned butter). covered with semi-whipped cream which separated by next morning. husband slightly dismayed – cake didn’t look like the usual three layered effort. all his concerns evaporated with the first mouthful. i got loving raving feedback. Making the cake today again – so i get to taste from it! thank you for a fantastic recipe!

By: Amy C.

Amy C. — Sat, 07 Jan 2012 02:44:59 +0000

Oh so wonderful hot out of the oven with a glass of Shiraz. I was a bit intimidated by the comments above about the cake’s finicky naturem but I beat using a hand mixer and coaxed, poked, and prodded the batter through fifty six minutes of bake time, and it turned out FABULOUSLY. I might not even share the thing, it’s so good. Thank you thank you thank you (and al di la) much for the recipe.

By: Susita

Susita — Sun, 01 Jan 2012 11:59:52 +0000

A wonderful hit at a gathering of friends for New Year’s Eve. I baked it for 53 minutes, tested the middle–I thought I had it right–but no, the dreaded runny center. Just didn’t serve the unbaked batter. Next time, lots more baking time. (Could my 3 Danjou pears have been too much pear?) Any data on the measured amount of pear dice?