With Valentine’s Day right around the corner, nothing says “I love you” like chocolate.  Recent studies have shown that dark chocolate might have some health benefits. Just understand that a little chocolate can go a long way and should be eaten in moderation.  The recommendation is one to two ounces of dark chocolate a few times per week.

So here’s a wonderful chocolate treat that you can share with that special someone on Valentine’s Day.

Pear Upside-Down

Chocolate Cake

Pears:

2 tbsp. unsalted butter

2 tbsp. firmly packed light brown sugar

½ tsp. finely grated lemon zest

1 tsp. freshly squeezed lemon juice

4 pears, peeled, quartered lengthwise, and cored

Cake:

1/3 cup milk

¾ cup all-purpose flour

½ cup finely ground toasted almonds

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

½ tsp. ground cinnamon

¼ tsp. ground cloves

4 tbsp. unsalted butter, softened

¾ cup granulated sugar

¼ cup natural unsweetened cocoa, plus additional for dusting

1 tsp. vanilla extract

2 large eggs, at room temperature

Confectioners’ sugar, for dusting

 

   Pears:  Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper.  Put the butter, brown sugar, lemon zest and juice in a large skillet.  Cook over medium heat, stirring, until melted.  Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes.  Pour the pears and their syrup into a strainer set over a saucepan.  Set the syrup and 1 pear quarter aside.  Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and ¼-inch from the side.  Chop reserved pear and use just enough to fill center.

   Cake:  Preheat oven to 350 degrees F.  Scald milk in a small saucepan; keep warm.  In a bowl, whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves.  Beat butter with an electric mixer at medium speed until smooth, about 2 minutes.  Increase speed to medium-high and gradually add granulated sugar, continue beating until mixture is light and fluffy, about 4 minutes, scraping down the sides of bowl.  Add cocoa powder and vanilla and beat 1 minute.  While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition. 

   While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula.  Spread the batter over the pears, taking care not to disturb them.  Tap the pan lightly on the counter to settle the batter.  Bake about 50 minutes.  Cool cake on a rack for 20 minutes, then invert the cake onto a serving plate.  Cool briefly, carefully peel the parchment paper from the top, then cool completely. 

   Topping:  Boil the reserved pear syrup until slightly thick and lightly brush over the top of the cake.  Before serving, whisk a few tablespoons of cocoa powder with an equal amount of confectioner’s sugar, and sift over the cake.

 

For more information, contact the Texas AgriLife Extension Service -Travis County at 512/854-9600.

 

The Texas AgriLife Extension Service educational programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability, or national origin.

by:                          Dolores Sandmann