Of course pears go well with the most diverse foods, and always give foods an extraordinary delicate and sweet note! Just think of the risotto with pears, the pairing of pears and cheese, pears and ginger, pears and chocolate. And since I am in favor of lightness, we will prepare a pear and chocolate cake completely without butter!
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Identity Card of the Recipe
- 219 KCal Calories per serving
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Ingrediants
- 250 g of dark chocolate
- 1 tablespoon of corn oil
- 10 g of bitter cocoa
- 30 ml of rum
- 1 sachet of baking powder
- 70 g of frumina
- 250 g of white flour of type 00
- 120 g of sugar
- 180 g (3 medium) of eggs
- 800 g of pears
- 1 pinch of salt
Materials Needed
- Bowls of various sizes
- Casserole
- Chopping board
- Knife
- Hinged pan with a diameter of 24 cm
- Electric whips
- Spatula
- Wooden spoon
Preparation
- Wash and dry the pears. Peel 3 pears and cut them into small pieces, leaving one for the final decoration.
- Pour 50 g of sugar into a saucepan and bring to a boil. After a few minutes, add the slices of pear and, maintaining a lively flame, deglaze with the rum.
As an alternative to rum
it is possible to use Muscat wine or, for a non-alcoholic version, lemon juice.- Cook the pears with sugar and rum for 3-4 minutes, then turn off the heat and allow to cool.
- Preheat the oven to 180 ° C.
- Meanwhile, coarsely chop the dark chocolate (80% cocoa) and combine it in a bowl together with a tablespoon of corn oil. Melt the chocolate in the microwave, stirring occasionally. Alternatively, in the microwave, melt the chocolate in a double boiler.
- Allow the melted chocolate to cool, then add the remaining sugar.
- Shell the eggs and divide the yolks from the whites.
- Pour the egg yolks, one at a time, into the sugared chocolate, mixing until a thick paste is obtained. At this point, add the cooked pears (which will have cooled in the meantime) and mix everything.
- Then combine the white flour, the wheat starch, the bitter cocoa powder and the sifted yeast. Mix the ingredients carefully until you get a thick mixture.
- Peel the pear kept aside and obtain 6 slices, which will be used for the decoration of the cake.
- Add a pinch of salt to the egg whites and work the mixture with an electric mixer until a firm and compact mass is obtained.
- Incorporate the egg whites into the pear and chocolate cream, taking care to add them a few at a time and mix slowly from top to bottom to avoid letting them go limp.
- Once all the ingredients have been blended, pour the mixture into a hinged pan with a diameter of 24 cm, previously lined with baking paper.
- Decorate the cake with the pear slices kept aside and bake at 180 ° C for 40-45 minutes.
- Remove the cake from the oven and allow to cool in the pan. Serve the cake warm or cold.
Alice's comment - PersonalCooker
Look what a result !! And the beauty is that there is no trace of the butter! You see, as always I have shown you that it is possible to obtain amazing desserts even without loading with butter.Nutritional values and Health Comment on the recipe
The Pear and Chocolate Cake Without Butter is a fairly energetic dessert.The calories come mostly from carbohydrates; the breakdown of fatty acids is in favor of saturated ones and cholesterol is relevant. Fiber is abundant.
The Pear and Chocolate Cake Without Butter is not suitable for the diet of overweight subjects and those suffering from metabolic diseases (even if it contains less saturated fat and cholesterol than the traditional one).
The average portion is around 40g (80kcal).
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