Modern chocolate-pear cake with salted nut crumble - photo 1
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Modern chocolate-pear cake with salted nut crumble

Cakes and Bakes Dishes for Special Occasions Desserts 150 min Medium 10 wyświetleń ~128.13 PLN - (0)
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Description

Refined, modern cake combining intense, velvety chocolate mousse with delicately caramelized pears from the winter season. The base is a crumbly almond sable, topped with a light, not overly sweet chocolate filling. The whole is complemented by a crunchy, slightly salted hazelnut crumble and a hint of vanilla and cinnamon in the pears. The dish features contrasting textures — a crumbly base, creamy filling, and soft fruit — as well as a modern aesthetic: a smooth surface, spot decorations of caramel, and toasted almond flakes. Perfect as an impressive dessert for New Year's Eve, a holiday party, or a dinner for guests — it tastes intense, looks elegant, and delights with the combination of bitter chocolate, juicy pear, and salty crunch.

Ingredients (22)

Servings:
8
  • Wheat flour 120 g
  • Ground almonds 100 g
  • Powdered sugar 70 g
  • Butter 90 g
  • Egg 1 szt.
  • Dark chocolate 70% 300 g
  • 30% heavy cream 400 ml
  • Gelatin (powder) 6 g
  • Pear 4.4 szt.
  • Red wine 400 ml
  • Sugar (for cooking pears) 150 g
  • Lemon juice 30 ml
  • Hazelnuts 80 g
  • Sugar (for crumble/caramel) 80 g
  • Butter (for the crumble) 40 g
  • Cocoa powder for dusting 10 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground cinnamon 2 g
  • Sea salt (for the crumble) 2 g
  • ✨ Opcjonalne
  • Toasted almond flakes 30 g
  • Amaretto liqueur 30 g
💰 Szacowany koszt dania: ~128.13 PLN (16.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base (sablé crust)

1

Prepare the ingredients and utensils: weigh the flour, ground almonds, powdered sugar, and salt into a large bowl. Cut the cold butter into small cubes and place it in the freezer for a moment (about 10 minutes) to make it very cold. Once the butter is chilled, add all the dry ingredients to the bowl and mix with a wooden spoon. Add the cold butter and rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs — meaning there should be visible pieces of butter the size of a pea.

Ingredients: Wheat flour, Ground almonds, Powdered sugar, Salt, Butter
Use a large metal or glass bowl and a grater/pastry cutter; work quickly to prevent the butter from getting too warm. If you don't have a pastry cutter, you can use two crossed knives.
2

Form the dough: add the egg to the crumble and quickly knead by hand until combined — do not knead for long. The dough should be firm, not sticky; if it is too dry, add a teaspoon of cold water. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Ingredients: Egg
Use a lightly floured table to knead. Do not knead the dough for too long (max. 2-3 minutes), as it will become tough after baking. Shape: springform pan with a diameter of 22-24 cm or a ring 20-22 cm.
3

Baking the crust: preheat the oven to 180°C (top-bottom). Take the dough out of the fridge, roll it out to a thickness of about 3-4 mm on a floured surface and line the bottom and sides of the pan, pressing evenly with your fingers. Trim off the excess dough. Prick the bottom with a fork in several places, line with parchment paper, and fill with weights (e.g. dry beans). Bake for 15 minutes with the weights, remove the weights and bake for another 8-10 minutes until the crust is golden. Remove and cool on a rack.

Ingredients: Wheat flour, Butter, Ground almonds, Powdered sugar, Egg
The best is a springform pan with a diameter of 22-24 cm with a removable bottom. The weight prevents the bottom from bulging; if you don't have beans, use raw rice.

Pears in wine

4

Prepare the pears: peel them, cut them in half or into quarters depending on their shape; remove the cores with a teaspoon. Place them in a medium pot in a single layer.

Ingredients: Pear
Use a heavy saucepan with a diameter such that the pears do not stack on top of each other. If they have thin skin and a nice shape, you can leave the stems for decoration.
5

Pour the pears with wine and add 150 g of sugar, cinnamon, lemon juice, and vanilla extract. If you are using amaretto, add it now. Bring to a boil over medium heat, then reduce the heat to a very gentle simmer (small bubbles). Cook for 15–20 minutes, gently turning the pears every 5 minutes, until they are soft but not falling apart (test with a fork — it should go in with slight resistance). After cooking, remove the pears to a plate, and continue to reduce the sauce over high heat for 8–10 minutes until it thickens to a syrup.

Ingredients: Pear, Red wine, Sugar (for cooking pears), Ground cinnamon, Lemon juice, Vanilla extract, Amaretto liqueur
Control the temperature: too vigorous boiling will break down the fruit. The sauce is ready when it has the consistency of thick syrup and coats the spoon. Set the pears aside to cool; reserve some of the syrup for soaking the base or for decoration.

Nut Crumble

6

Toast the hazelnuts in a dry pan for 3–4 minutes until fragrant and the skin slightly cracks. Once cooled, roughly chop them. In the pan, melt 80 g of sugar over medium heat until it starts to caramelize to an amber color; add 40 g of butter and quickly mix. Remove from heat and add the chopped nuts and 2 g of salt; stir and spread on parchment paper to harden. Once set, break into irregular pieces.

Ingredients: Hazelnuts, Sugar (for crumble/caramel), Butter (for the crumble), Sea salt (for the crumble)
Caramelization requires attention: sugar can quickly go from amber to burnt. Use a wooden or silicone spoon. You can prepare the crumble a day in advance.

Chocolate mousse

7

Prepare the chocolate: chop it finely and place it in a bowl. In a saucepan, heat 150 ml of cream to just before boiling (small bubbles at the edge). Pour the hot cream over the chopped chocolate and let it sit for 1 minute, then gently stir with a spatula until smooth ganache forms. In a separate bowl, soak the gelatin in 30 ml of cold water (sprinkling it evenly). After 2–3 minutes, dissolve the gelatin in a water bath or microwave (short bursts) until it is liquid but not hot. Add the dissolved gelatin to the warm ganache and mix well. Whip the remaining cream (250 ml) until stiff (but do not overbeat — it should be thick and creamy) and gently fold it in batches into the cooled ganache until the mixture is homogeneous and airy.

Ingredients: Dark chocolate 70%, 30% heavy cream, Gelatin (powder), Vanilla extract
Use a heatproof bowl for the chocolate and a silicone spatula. Whip the cream in a metal bowl chilled in the refrigerator, using a mixer on medium speed. The ganache should not be too hot — adding whipped cream to a hot mixture will cause it to separate.

Assembly and cooling

8

Pour a portion of the chocolate mousse evenly over the cooled base, so that it covers the bottom by about 1 cm. Arrange the halves or quarters of the pears, gently pressing them into the mixture (remember to arrange them aesthetically — they will be visible when cut). Pour the remaining mousse over to cover the pears and smooth the surface with a spatula. Place in the refrigerator for at least 4 hours, preferably overnight, to allow the mixture to set properly.

Ingredients: Dark chocolate 70%, 30% heavy cream, Pear
Use a cake ring or a springform pan for easier removal. Smooth the surface with a spatula dipped in hot water and wipe it — you will achieve a perfectly smooth top.

Finishing and decoration

9

Remove the cake from the mold just before serving. Gently sprinkle cocoa on the edge of the plate and place the cake in the center. Crumble the salted nut crumble and sprinkle it in spots on the top and edges (do not cover the entire surface — it should create a contrast effect). Decorate with a few slices of toasted almond flakes. If there is leftover pear syrup, drizzle it on the edges or serve it in a separate jug for drizzling on each portion.

Ingredients: Cocoa powder for dusting, Toasted almond flakes, Sugar (for crumble/caramel)
Use a fine sieve for the cocoa to achieve a delicate dusting. Place the edge pieces of the crumble by hand to make them look natural and modern.

Serving

10

Serve the cake slightly chilled (about 10–15 minutes after taking it out of the fridge) — the filling should be firm but soft. When cutting, use a sharp, warm knife (wipe it under hot water and dry it before each cut) to ensure clean slices. Serve with a teaspoon of wine syrup on the side and possibly a scoop of vanilla ice cream for a contrast in temperature.

Ingredients: Pear, Dark chocolate 70%, Cocoa powder for dusting
A hot knife greatly improves the appearance of the cut pieces; wipe it clean after each cut. Servings: about 8 elegant pieces.

Fun Fact

💡

The combination of pear and dark chocolate is a classic: the pear, with its delicate, slightly floral aroma, softens the bitterness of dark chocolate. In French cuisine, such pairings were popular in the 19th century as elegant salon desserts.

Best for

Sylwester Świąteczna kolacja Romantyczna kolacja Przyjęcie dla gości

Tips

🍽️ Serving

Serve the cake slightly chilled, with a scoop of vanilla ice cream or mascarpone cream for a contrast of temperatures and textures. Drizzle a portion with wine-cinnamon syrup just before serving to add shine and aroma. Use white, minimalist plates to highlight the modern look.

🥡 Storage

Store in the refrigerator in a closed container for up to 3 days. Keep the crumble separately in an airtight container at room temperature for up to 2 days to maintain its crunchiness. To reheat the crumble, place it in the oven at 150°C for a few minutes. The cake is not suitable for long-term freezing (the mixture will lose its structure after thawing).

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