Here is another delicious cake – one that will appeal to both chocolate and pear lovers, especially brownies devotees. Brownies have conquered the world with their dense and chocolatey texture. The good news is that you can now make them without a variety of fruit, pears included.
The result is super delicious, fudgy, and dense at the same time. And yes, with a strong chocolate and a delicate pear flavor. All you need are quality ingredients.
- Wash the pears and remove the seeds cutting the fruit from the bottom. Grease the baking tray well with butter.
- Put the water, butter, sugar, and cocoa powder over medium heat in a small saucepan. Allow the mixture to heat up and combine without boiling. The butter should be completely melted and the cocoa powder incorporated. It will turn into a slightly thin cream. Refrigerate until it gets to room temperature.
- Separate the yolks from the egg whites. Incorporate the yolks into the chocolate cream, one at a time. Stir well after adding each one. Add the heavy whipping cream, then incorporate the flour stirring gently until smooth.
- Whip the egg whites with a pinch of salt until they turn into a firm foam. Gently fold the egg white foam into the chocolate cream, using upward movements. It is best to incorporate the egg whites in batches, to make the mixture more fluid and not lose too much volume.
- Bake the cake for no more than 30 minutes. It will be a slightly airy brownie with an intense chocolate taste and slight moisture from the juicy pears.
- Leave the brownie to cool in the tray. Serve at room temperature, sharing with your loved ones. Enjoy!