Chokladpäronkaka (inga ägg, inga mejeriprodukter)

Detta Chokladpäronkaka is an egg-free and dairy-free cake with sweet pear slices embedded at the top of a soft and moist crumb.

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Chokladpäronkaka

Detta Chokladpäronkaka is an egg-free and dairy-free cake with sweet pear slices embedded at the top of a soft and moist crumb.

5 från 8 avgivna

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Prep Tid: 10 minuter mins

Tillagningstid: 55 minuter mins

Total tid: 1 timme hr 5 minuter mins

Kurs: Efterrätt

Cuisine: amerikan

Serveringar: 12 skivor

Kalorier: 212.4 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

To coat the pear slices

• ▢ 3 företag päron - Beurré Bosc, not ripe, peeled, cored, sliced
• ▢ 2 matskedar Heltäckande mjöl - (anteckning 1)
• ▢ 2 matskedar Oraffinerat rörsocker - (anteckning 2)

För chokladkakan

• ▢ 1 …“ koppar Mjöl för alla ändamål - (anteckning 1)
• ▢ 1 kopp Oraffinerat rörsocker - (anteckning 2)
• ▢ 6 matskedar Unsweetend Cocoa Powder
• ▢ 1 tesked Bakpulver
• ▢ 1 tesked Bakpulver
• ▢ ½ kopp Mandelmjölk - (anteckning 3)
• ▢ ⅓ kopp Greek Coconut Yogurt - (anteckning 4)
• ▢ ½ kopp Kokt vatten - (anteckning 5)
• ▢ ¼ kopp Mild smaksatt olivolja - (anteckning 6)
• ▢ 2 teskedar Vanilj extrakt

Garnering

• ▢ 3 matskedar Valnötter - crushed (note 7)
• ▢ 1.5 oz MÖRKA CHOKLADKAKOR - roughly chopped (note 8)

Instruktioner

Förbered päronen

• Select firm pears, the best are Beurré Bosc for the best result.
• Peel the pears, core, and slice them into 1/4 inch (0.6 cm) thick. Set aside.
• In a medium mixing bowl, add 2 tablespoons of flour and 2 tablespoons of sugar. Stir to evenly combine.
• Add the pear slices to the flour mix above, toss to coat evenly. You want the flour mixture to stick to the pear slices. Some might not entirely stick to them, that's ok, leave it in the bowl. Set aside.

Make the Chocolate Cake

• Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper, keeping some hanging on the sides; it makes it easier to transfer the cake to the cooling rack at the end. Spray cooking oil on the bottom and sides of the pan. Set aside.
• In a large mixing bowl, whisk the dry ingredients: flour, sugar, cocoa powder, baking powder, and baking soda.
• Add wet ingredients: almond milk, yogurt, boiled water, oil, and vanilla extract.
• Använd en gummispatel för att röra om och bilda en slät chokladkaksmet.
• Häll kakdegen i den förberedda formen.
• Add the coated pear slices prepared earlier on top of the cake. Do not add any of the flour left in the bowl where you coated the pear slices; discard it.
• Lightly press the pear slices on top of the cake.
• Sprinkle chopped walnuts and chopped dark chocolate all over the top of the cake.
• Bake the cake for 55-65 minutes on the middle rack of the oven at 350°F (180°C). Foil the top of the pan after 30 minutes to prevent the top from burning.
• Insert a long toothpick in the middle of the cake. It should come out with a little crumb, but not much. Don't be tricked by the melted chocolate chips sticking to the stick, it's not the cake crumb. When you have no crumb or just a few crumbs on the stick, the cake is ready to come out of the oven.
• Let the cake cool down for 10 minutes in the pan, then run a knife around the cake and gently, carefully open the springform pan to release.
• Place 1 hour on a cooling rack before slicing.

Anmärkningar

Anmärkningar 1: Or white spelt flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my guide till glutenfri konvertering.

Anmärkningar 2: Or unrefined cane sugar, like coconut sugar or demerara sugar.

Anmärkningar 3: Any milk works in the recipe, like oat milk, soy milk, or coconut milk.

Anmärkningar 4: I bake with dairy-free coconut yogurt. You can also use another type of plain yogurt, like Greek yogurt, if you eat dairy.

Anmärkningar 5: Boiled water means water that has been boiled and set aside for 1-2 minutes. You can swap half of the boiled water for warm espresso to boost the chocolate flavors of the cake and add a coffee flavor that goes so well with pear and chocolate.

Anmärkningar 6: Or any low-flavor oil like canola oil.

Anmärkningar 7: Or chopped pecans, hazelnuts, or skip if you don’t like nuts.

Anmärkningar 8: I am using chopped 50% dark chocolate. You can use a 70% or 85% chocolate bar for a lower sugar content.

Chokladregn: To add the chocolate sauce, melt dark chocolate with a little bit of coconut oil and pour it on the cake slices.

lagringFörvara kakan i kylskåpet i en lufttät kaklåda i upp till 3 dagar.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1skiva (från 12 skivor) | Kalorier: 212.4kcal | kolhydrater: 34.5g | Protein: 3.1g | Fett: 7.9g | Mättat fett: 1.7g | Fleromättat fett: 1.8g | Enkelomättat fett: 3.7g | Natrium: 143.3mg | Kalium: 74.8mg | Fiber: 1.8g | Socker: 19.1g | Vitamin A: 0.8IU | Vitamin B12: 0.04pg | C-vitamin: 0.04mg | Kalcium: 46.5mg | Järn: 1.4mg | Magnesium: 20.6mg | fosfor: 58.3mg | Zink: 0.4mg

Ingredienser och ersättningar

Du behöver bara några enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.

• Firm Pears – These are the star of the topping, providing a sweet and tender contrast to the chocolate cake. Using a firm variety like Beurré Bosc helps them hold their shape during baking. You’ll peel, core, and slice them to about 1/4 inch thick.
• Heltäckande mjöl – This forms the main structure of your cake, giving it a soft and moist crumb. You can also use white spelt flour. It also helps coat the pear slices, preventing them from sinking to the bottom of the cake batter during baking. For a gluten-free version, use my guide till glutenfri konvertering. This recipe is not suitable for almond flour or oat flour.
• Råsocker – This sweetens the cake. You can use unrefined cane sugar options like coconut sugar or demerara sugar if you prefer. I also use it to add a touch of sweetness to the pear slices, enhancing their flavor as they bake.
• Osötat kakaopulver – This provides the rich chocolate flavor for your cake.
• Bakpulver – Detta hjälper kakan att jäsa och få en lätt och luftig konsistens.
• Bakpulver – This works with the baking powder to ensure your cake rises well and has a tender crumb.
• Mandelmjölk – This contributes to the liquid content of the cake, ensuring it stays moist. Any plant-based milk, like oat milk, soy milk, or coconut milk, will work well.
• Mejerifri grekisk yoghurt – This ingredient adds moisture and richness to the cake, contributing to its tender texture. I use dairy-free coconut yogurt, but if you eat dairy, plain Greek yogurt is a fine substitute.
• Kokt vatten – This helps create the perfect consistency for your batter. It should be water that has been boiled and then allowed to cool for 1-2 minutes. For a deeper chocolate flavor with a hint of coffee, you can swap half of the boiled water for warm espresso.
• Lätt olivolja – This adds moisture and richness to the cake, contributing to its tender crumb. Any low-flavor oil, such as canola oil, is also a good alternative.
• Vanilj extrakt – This enhances the overall flavor of the cake, adding a warm and inviting aroma.
• Valnötter – These are used as a topping, adding a pleasant crunch and nutty flavor. You can swap them for chopped pecans, hazelnuts, or omit them entirely if you don’t like nuts.
• MÖRKA CHOKLADKAKOR – This adds pockets of rich, melted chocolate to the top of your cake. You can use a 50%, 70%, or even 85% dark chocolate bar, depending on your preferred sweetness level.

How to Make Chocolate Pear Cake

This recipe is surprisingly simple to make. Here’s how in just a few pictures.

Slice the pears into small portions.

Chop the walnuts and the dark chocolate bars in small chunks.

Coat the pears with a flour and sugar mixture.

Blanda ingredienserna till degen i en stor bunke.

Transfer the batter to a springform pan, add the sliced pears, and the chopped walnuts and chocolate.

Grädda kakan i 55–65 minuter på ugnens mittersta galler i 180 °C.

Carines baktips

Let me share a few more tips for a perfect pear cake.

• Förstärk chokladsmaken – To boost the chocolate flavors in your cake, swap some of the boiled water for warm espresso. This also introduces a subtle coffee flavor that pairs incredibly well with both chocolate and pears.
• Pear Choice – Choose firm pears like Beurré Bosc that are not overly ripe. This helps them maintain their shape and texture beautifully as they bake on top of the cake.
• No Soggy Cake – If using canned pear slices, it’s crucial to drain them thoroughly and then firmly pat them dry between two thick pieces of absorbent paper. Excess juice will make your cake batter too moist, resulting in a dense and gummy crumb.
• Anpassa pålägg – Feel free to change up the nuts for the topping. Instead of walnuts, you can use pecans, hazelnuts, or even toasted shredded coconut to create different textures and flavor profiles for your cake.
• Prevent Sinking Pears – The step of tossing the pear slices in a bit of flour and sugar is important. This light coating helps them adhere to the top of the batter and prevents them from sinking to the bottom during baking.
• Avoid Over-Browning – If you notice the top of your cake browning too quickly during baking, loosely cover the springform pan with a piece of foil after about 30 minutes. This will prevent burning while allowing the cake to finish baking through.
• Test for Doneness Carefully – When inserting a long toothpick into the center of the cake, look for just a few moist crumbs. Be careful not to mistake melted chocolate sticking to the toothpick for unbaked cake batter.
• Cool Patiently – After baking, allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges before gently releasing the springform. Transfer it to a wire rack and let it cool for at least 1 hour before slicing. This allows the cake to fully set and prevents it from crumbling.

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