Ricotta, Pear, and Chocolate Cake

Name: Ricotta, Pear, and Chocolate Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: Bartlett pears to be cleaned 1.3 lbs; Dark chocolate 7.1 oz; Cow's milk ricotta cheese 0.6 cup; Type 00 flour 1.6 cups; Eggs (about 3 medium) at room temperature 5.8 oz; Butter melted 7 tbsp; Sugar ½ cup; Powdered yeast for sweets 1 tsp; Sugar 1 ½ tbsp; Powdered sugar to taste

it es br de fr

465

Calories per serving

Vegetarian

Energy Kcal 465
Carbohydrates g 56
of which sugars g 37
Protein g 8.6
Fats g 23
of which saturated fat g 13.01
Fiber g 2.8
Cholesterol mg 116
Sodium mg 47

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 8 persone
Cost: Average
Note + the time needed to drain the ricotta

PRESENTATION

Are you torn between the ricotta and pear cake or the pear and chocolate cake? Here is our delicious solution that pleases everyone: the ricotta, pear, and chocolate cake. Among all the cakes, this one definitely stands out for its delicious mix of flavors and textures: the ricotta will ensure a soft batter, the pears will add a juicy note, and the dark chocolate will give an extra boost to the flavor. Home bakers who love pear cake can try their hand at a delicious and refined dessert, perfect to enjoy after a meal or as a snack!

Try these variations as well:

moist cake with pears and chocolate
ricotta and chocolate cake
chocolate, pear, and walnut cake

INGREDIENTS

465

Calories per serving

For a 22 cm diameter mold: Bartlett pears 1.3 lbs (600 g) - to be cleaned; Dark chocolate 7.1 oz (200 g); Cow's milk ricotta cheese 0.6 cup (135 g); Type 00 flour 1.6 cups (200 g); Eggs 5.8 oz (165 g) - (about 3 medium) at room temperature; Butter 7 tbsp (100 g) - melted; Sugar ½ cup (100 g); Powdered yeast for sweets 1 tsp (8 g)

for garnish: Sugar 1 ½ tbsp (20 g); Powdered sugar to taste

Preparation

How to prepare Ricotta, Pear, and Chocolate Cake

To make the ricotta, pear, and chocolate cake, first put the ricotta in a sieve, place it in the refrigerator, and let the excess whey drain for a few hours 1. Wash and clean the pears, removing the stem and base 2, then cut them in half without peeling 3.

Remove the core 4 and slice them thinly 5. Set aside two-thirds for decoration, while one-third will be used for the batter. Roughly chop the chocolate 6.

In a large bowl, pour the eggs and sugar 7, then beat with an electric mixer until the mixture is light and fluffy 8. Add the previously melted and cooled butter, and beat for another minute 9.

Gradually add the ricotta 10 and mix for a few more seconds. Incorporate the flour and baking powder 11 and mix again until you get a smooth batter. Finally, add one-third of the pears 12.

Add the chopped chocolate 13 and mix well with a spatula 14. Line a 9-inch springform pan with parchment paper and pour the batter 15.

Level the surface with the back of a spoon 16 and decorate with the reserved pear slices 17. Position the slices close together, then add more slices oriented in different directions to create fans. Sprinkle the pear slices with a little granulated sugar 18 and bake in a preheated static oven at 375°F for 40 minutes, then for another 20 minutes at 350°F in convection mode.

Once cooked, remove from the oven and let cool in the pan before unmolding 19. Decorate with a little powdered sugar 20 and enjoy your ricotta, pear, and chocolate cake 21!