Chocolate Fudge and Pear Cake
Ingredients
4 unit egg white
200 g dark chocolate, broken up
150 g butter, cut into cubes, at room temperature
70 g caster sugar
50 g plain flour
salt, to taste
1 tsp. baking powder
4 unit egg yolk
2 unit pear, peeled, halved
150 g dark chocolate, broken up
150 ml whipping cream
Instructions
STEP 1/9
Preheat the oven to 170°C
Grease the round tin
Fit the Whisk Tool to the kCook bowl
STEP 2/9
Add Ingredients 1 (egg whites) into the kCook bowl
Fit the kCook bowl to the machine
Attach the lid and ensure the Filler cap is NOT fitted
Whisk on speed 9 for 3 minutes
Transfer egg whites into a medium bowl and set aside
STEP 3/9
Retrieve, clean the kCook bowl and fit the Whisk Tool
Add Ingredients 2 (chocolate, butter) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 50°C for 5 minutes until completely melted
STEP 4/9
Add Ingredients 3 (sugar, flour, salt, baking powder) to the bowl
Mix on speed 5 for 1 minute until combined
STEP 5/9
With the machine running, gradually add Ingredients 4 (egg yolks) into the kCook bowl
Transfer half the egg whites into the kCook bowl
Whisk on speed 4 for 20 seconds until combined
Using a spatula, fold the remaining egg whites into the kCook bowl until combined
STEP 6/9
Add Ingredients 5 (pears) into the round tin, cut side faced down
Carefully pour the chocolate batter into the round tin
Spread until level
Bake at 170°C for 30 minutes
Remove from the oven and let cool
STEP 7/9
Retrieve, clean the kCook bowl and fit the Whisk Tool
Add Ingredients 6 (chocolate) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 50°C for 5 minutes until completely melted
STEP 8/9
Add Ingredients 7 (cream) into a small saucepan
Heat over a medium high heat until warm
Pour cream into a jug
With the machine running, gradually pour the cream into the kCook bowl
Mix for 2 minutes on speed 5 until fully combined
Turn cake out onto a serving plate
Pour the chocolate ganache over the cake, spreading evenly until covered
STEP 9/9
Garnish with roasted sliced almonds
Chocolate Fudge and Pear Cake
Ingredients
4 unit egg white
200 g dark chocolate, broken up
150 g butter, cut into cubes, at room temperature
70 g caster sugar
50 g plain flour
salt, to taste
1 tsp. baking powder
4 unit egg yolk
2 unit pear, peeled, halved
150 g dark chocolate, broken up
150 ml whipping cream
Instructions
STEP 1/9
Preheat the oven to 170°C
Grease the round tin
Fit the Whisk Tool to the kCook bowl
STEP 2/9
Add Ingredients 1 (egg whites) into the kCook bowl
Fit the kCook bowl to the machine
Attach the lid and ensure the Filler cap is NOT fitted
Whisk on speed 9 for 3 minutes
Transfer egg whites into a medium bowl and set aside
STEP 3/9
Retrieve, clean the kCook bowl and fit the Whisk Tool
Add Ingredients 2 (chocolate, butter) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 50°C for 5 minutes until completely melted
STEP 4/9
Add Ingredients 3 (sugar, flour, salt, baking powder) to the bowl
Mix on speed 5 for 1 minute until combined
STEP 5/9
With the machine running, gradually add Ingredients 4 (egg yolks) into the kCook bowl
Transfer half the egg whites into the kCook bowl
Whisk on speed 4 for 20 seconds until combined
Using a spatula, fold the remaining egg whites into the kCook bowl until combined
STEP 6/9
Add Ingredients 5 (pears) into the round tin, cut side faced down
Carefully pour the chocolate batter into the round tin
Spread until level
Bake at 170°C for 30 minutes
Remove from the oven and let cool
STEP 7/9
Retrieve, clean the kCook bowl and fit the Whisk Tool
Add Ingredients 6 (chocolate) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Heat at 50°C for 5 minutes until completely melted
STEP 8/9
Add Ingredients 7 (cream) into a small saucepan
Heat over a medium high heat until warm
Pour cream into a jug
With the machine running, gradually pour the cream into the kCook bowl
Mix for 2 minutes on speed 5 until fully combined
Turn cake out onto a serving plate
Pour the chocolate ganache over the cake, spreading evenly until covered
STEP 9/9
Garnish with roasted sliced almonds