Try this Torta di pere e cioccolato recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 persone (71g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Montate le uova a temperatura ambiente con lo zucchero finché non sono spumose e bianche. Aggiungete l’olio e incorporatelo delicatamente.
- Setacciate la farina con il cacao, il lievito, il sale e il cardamomo in polvere e incorporateli delicatamente all’impasto.
- Sbucciate le pere, tagliatele a cubetti e aggiungetele all’impasto insieme alle gocce di cioccolato.
- Ungete di burro uno stampo rotondo di 26 cm e spolveratelo di farina e versateci dentro l’impasto. Decoratelo in superficie con le altre due pere, sbucciate e tagliate e fatte sottili. Cospargete le pere di zucchero e aggiungete qua e la qualche fiocchetto di burro.
- Scaldate il forno a 190°C e cuocete la torta per circa 45 minuti, finché non è dorata e asciutta. Fatela raffreddare completamente prima di affettarla.
Unlike a heavy sponge cake saturated with heavy cream fillings, this rustic Italian fruit tort relies on olive oil for moisture and a high proportion of cocoa to anchor the fruit. Pears contain high amounts of water, which means the cake requires careful pairing to balance the dense sweetness of dark chocolate chips and brown sugar.
Accompaniments and Technique
Serving this cake requires cutting through the rich fat of 180 milliliters of olive oil and chocolate. Pouring unfiltered espresso or a tart fruit coulis alongside each wedge provides the necessary acid contrast. Temperature matters immensely for texture; cooling the baked pastry completely on a wire rack allows the crumb to set before slicing. Whisking whole eggs at room temperature with sugar until pale and voluminous incorporates the air necessary to lift the heavy flour, cacao, and cardamom batter without relying on excessive chemical leaveners.
- Ensure eggs sit on the counter for 30 minutes before beating to achieve maximum volume.
- Bake in a preheated 190°C oven for approximately 45 minutes until a toothpick inserted into the center emerges clean.
- Store leftovers in an airtight container at room temperature for up to three days.
