Chocolate Pear Bake
This Chocolate Pear Bake recipe is built around (200 g) semisweet chocolate, and it comes together in about 20 minutes from start to finish. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 20 min
- Total 20 min
- Serves 6
- Level Medium
Ingredients
- 7 oz (200 g) semisweet chocolate, chopped or in chips
- ½ cup (120 g) butter or margarine
- 4 Eggs, separated
- ½ cup (120 g) white granulated sugar
- 2 Pears, sliced
- Lightly whipped cream, to serve
Method
- Grease a 9 x 9-inch (22 x 22 cm) baking dish, and preheat the oven to 325°F (170°C).
- In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.
- Whisk the egg yolks and sugar together until they become thick and pale yellow.
- In a separate bowl, whisk the egg whites until firm.
- Combine the chocolate and egg yolk mixture, and mix well.
- Beginning with about ?
- Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.
- Bake for 35–40 minutes, until the bake is springy yet firm to the touch.
- Serve hot with whipped cream.
Tips for the best Chocolate Pear Bake
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Chocolate Pear Bake recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
What can I substitute for (200 g) semisweet chocolate?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chocolate Pear Bake recipe medium to make?
It is rated medium: 6 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chocolate Pear Bake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments