Almost two years ago, Alex and I met friends for dinner at Al Di La, an always-packed, funky mom-and-pop Italian restaurant in Park Slope that not only doesn’t take reservations, it has no room for you to stand around while you wait for one (unless you go to the adjacent wine bar). It helps to know someone who works there.
Before we went, Alex dug up their menu online (does anyone remember life back when you actually had to arrive at a restaurant to find out what they served? Probably less tripe and rabbits feet on the menu, eh?) and decided at that very moment that we must order the torta di pere, a bittersweet chocolate and pear cake. “Fruit and chocolate together?” I said, “Why is this necessary?” as I had always insisted that they were better apart.
And of course, like all good teaching stories, then we tried it, licked the plate and then I proceeded to spend the next year and a half (until she caved) begging my friend Anna, one of the restaurant’s pastry chefs, for the recipe because, you see, I have no tact at all. Or perhaps the bittersweet chocolate and pear cake was that good. Did I mention it has browned butter in it? Obviously, good manners had to wait.
A nomination! It seems that Smitten Kitchen has been nominated as one of the best-written food blogs (aw, though the people who email me daily with grammatical corrections may beg to differ!) by the Well-Fed Network. Why thank you!
Al Di La’s Torta di Pere [Bittersweet Chocolate and Pear Cake]
Courtesy of Al Di La Restaurant in Park Slope, Brooklyn
Aside from the chocolate chunks, the bits of pear and the browned butter (like I you need to hear anything else before you take off in the direction of the kitchen) one of the coolest things about baking this cake is the eggs, that are beaten far beyond “combined” or “fluffy” but until they have the volume of a shiny, velvety ribbon of a custard, or in other words, if you have an electric mixer of any sort, this is the time to use it. You don’t want to skimp on this set.
The next coolest thing about this is that as I was making it, I was so befuddled by putting the pear and chocolate pieces on top of the cake, as I clearly remembered them to be inside it. Yet the cake rises up in the oven and tucks them into their fold and, lo, it is a glorious, delicious thing.
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
3/4 cup bittersweet chocolate chunks
Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs (I cheated and used flour), set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. (In a professional Kitchen Aid, it takes at least five minutes; on a home machine, it will take nine minutes to get sufficient volume)
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot.
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to lose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes [updated, thanks for your responses], or a tester comes out clean.
We served it with barely whipped whipped cream with a drop of almond extract in it, but I believe Anna serves it with buttermilk ice cream at the restaurant, which is, the best thing in the entire world, something I have the recipe for and promise to tell you about soon. (I’m just scared to make it because I ate the entire pint she gave me last time by myself. In three days.)
Update 1/27/09: I’ve added more baking suggestions in the comments: in short, please, don’t take your cake out before it is done. Doneness is much more important than baking times.