Pear Chocolate Cake with Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,617 cal. | (267 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 278 g | (240 %) | ||
| Carbohydrates | 672 g | (448 %) | ||
| Sugar added | 328 g | (1,312 %) | ||
| Roughage | 58.4 g | (195 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 90.8 μg | (151 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 346 μg | (115 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 73.4 μg | (163 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 6,579 mg | (164 %) | ||
| Calcium | 796 mg | (80 %) | ||
| Magnesium | 852 mg | (284 %) | ||
| Iron | 66.8 mg | (445 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 16.8 mg | (210 %) | ||
| Saturated fatty acids | 158.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 1,352 mg | |||
| Complete sugar | 393 g |
Ingredients
- For the batter
- 1 can Pear (approximately 825 ml capacity)
- 100 grams Dark chocolate
- 200 grams butter
- 200 grams sugar
- 4 eggs
- salt
- 1 splash lemon juice
- 50 milliliters milk
- 350 grams Pastry flour
- 2 tsps Baking powder
- 3 Tbsps cocoa powder
- also
- butter (for the mold)
- Pastry flour (for the mold)
- 125 grams Dark couverture chocolate
- 2 Tbsps Pistachio (unsalted)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Butter and flour a 24 cm (approximately 9 1/2-inch) springform pan.
Drain the pears. Coarsely chop the chocolate. In a bowl, beat the butter with the sugar and a pinch of salt until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the milk and lemon juice.
Mix the flour with the baking powder and the cocoa and fold into the egg-butter mixture. Fold in the chopped chocolate. Scrape half the batter into the pan. Cut the pear halves into pieces and spread on the batter, pour the remaining batter over and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Cool the cake briefly in the pan, carefully remove from the pan and let cool on a wire rack.
For decorating: Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water and pour over the cake. Sprinkle with pistachios. Let the chocolate dry before serving.
