A combination which is unbeatable for me is semisweet chocolate and pear. And when I have pears in the kitchen witch has to be used quickly because they are already very ripe, I tend to always to come back to this combination.
And when I was left with one and half pear after cooking the Apple Pear Jelly I started to knead a pastry dough without much thinking. While the dough rested in the fridge I cooked the pears and whipped up a chocolate filling. The filling is flavoured with a hint of cinnamon and tonka bean which adds some depth to the chocolate.
I baked the tarteletts in rings I bought in France last year, but a regular tarte form will do as well.
Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy chocolate custard and a apple pear jelly with vanilla quark. I was inspired by a recipe I found at Lecker.de but because I do not like their recipe so much I changed it a lot.
I reduced the amount of sugar and cream and increased the amount of quark, and for the jelly I decided to cook the apple and pear pieces separately and seasoned them with a little bit of Tonka bean which underlines nicely the flavour.
It is a delicious recipe which can easily prepared the day before!
When I saw the pears in our fruit basket I had the Idea of baking a pear tart. In my recipe folder in Zotero I found the Birnentarte mit Mascarpone from Chaosqueen. The tarte sounds very delicious but Mascarpone is nothing you will find normally in our fridge. Chocolate on the other hand you can find nearly always in my baking cupboard. And so I checked the internet for a recipe. On Confessions of a tart I found a delicious looking recipe, a Chocolate Pear Tart.
I was to lazy to convert cup to gramm and so I decided to use one of my short crust recipe, and when I cooked the pears I followed my own directions, too. But for the chocolate filling I read the recipe attentively.
While the Tarte was baking the whole kitchen was filled with a seductive smell, and the still warm Tarte for our “Kaffeetrinken” was very delicious!
I do not bake often cake just for my boyfrind and me, because this means eating days and days the same cake! But since I got a small springform (Diameter: 18 cm) for Christmas last year,I can bake tiny little cakes now which are very fast eaten 😉
Today I bake a Chocolate Pear Cake because I found two very ripe pears in the kitchen. The dough is from “Advanced Bread and Pastry” from Michael Suas, I just cut down the sugar amount and used only baking powder instead of baking powder and baking soda.
To mix first flour and butter and then adding sugar and liquids gradually was new for me, and the dough was very thin, but the cake came out perfectly tender and soft. Continue reading