Pear and chocolate chip bundt cake, an elegant and very soft dessert, thanks also to the pears that help keep the cake moist when baked. Pears and chocolate make a great pair, use ripe but firm Abate pears. Dark chocolate chips are preferred for that extra flavor. This dessert is perfect all year round… in the summer, try chilling the sauce in the freezer, then serve it with the pear and chocolate chip bundt cake. The sauce made with cooked wine and pears, in winter when it’s cold, is excellent served warm with the cake. Absolutely delicious…
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6/8
- Cuisine: Italian
Ingredients
- 7 Abate pears
- 1 glass Red wine
- 3 tablespoons Sugar
- 2 pinches Cloves
- 2 pinches Ground cinnamon
- 3 Eggs
- 180 g Sugar
- 1 glass Milk
- 300 g All-purpose flour
- 120 g Butter
- 1 packet Baking powder
- 80 g Chocolate chips
Preparation
First, peel the pears, being careful not to detach the stem, place them in a pot to cook for 20 minutes with the red wine, cinnamon, cloves, and sugar.
When the pears are ready and cool, slice them while keeping the stem attached.
To prepare the cake, place the eggs with the sugar in the mixer and whisk until they are nice and fluffy, add the butter and milk while continuing to beat, sift the flour and baking powder together and add them to the mixture. Finally, add the chocolate chips and stir with a wooden spoon.
At this point, place the pears on the cake, pushing them down and trying to open them a little. Bake for 30 minutes at 375°F
With a cooked pear and filtered wine, prepare a sauce to accompany the pear and chocolate chip cake.
Dust with powdered sugar.
Ready!!
