Chocolate pear-coffee-cake

Name: Chocolate pear-coffee-cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 3 small pears (about 125 g each); 200 ml apple juice; 240 g Sugar; 4 Amarettini; 3 Prunes; 1 TABLESPOON instant espresso powder; 140 g soft butter; 7-10 Tbsp Salt; 3 Eggs (size M); 175 g Flour; 20 g Cocoa powder; 1 slightly heaped teaspoon (approx. 7 g) Baking Powder; 75 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

3 small pears (about 125 g each)
200 ml apple juice
240 g Sugar
4 Amarettini
3 Prunes
1 TABLESPOON instant espresso powder
140 g soft butter
7-10 Tbsp Salt
3 Eggs (size M)
175 g Flour
20 g Cocoa powder
1 slightly heaped teaspoon (approx. 7 g) Baking Powder
75 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Peel the pears and leave the stalk. Bring juice, 200 ml water and 100 g sugar to the boil in a small pot and cook the pears in it for 20-30 minutes until firm to the bite. Remove the pears from the stock and let them cool down a little. Remove the core from the flower base with a ball cutter. Coarsely chop the amarettini and plums and fill the pears with them
2
Mix espresso powder and 1 tablespoon of hot water. Whisk butter, salt and 140 g sugar with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in the eggs one by one. Mix flour, cocoa powder and baking powder and sieve over them. Stir in cream and espresso. Pour the dough into a greased, floured box form (approx. 11 x 25 cm long). Press pears into the dough
3
Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes (stick test). Remove the cake from the oven, let it rest on a cake rack for about 30 minutes, then turn out of the tin and let it cool down. Dust with icing sugar before serving
4
waiting time approx. 1 1/2 hours