Chocolate and pears are a match made in heaven. To me it’s the same as raspberries and white chocolate or salt and caramel. I used mascarpone in this cake to make it even richer than it already is.
I don’t know if it’s a typical dutch thing, but we eat poached pears a lot in its season. We use special pears for it, ‘Gieser Wildeman’. I was looking for it, but I think these pears are not used in other parts of the world for poached pears (correct me if I’m wrong!). In Holland we eat this not as a dessert, but as side disch as a vegetable. Often togheter with beef stew and red cabbage. So actually we eat two times dessert. How good is that?
You can not eat this pears raw. This pear is hard as a rock, but will be transformed into a culinary delight by cooking. If you not cook them, they are really grose, believe me.. I tried it. I’m one of those people who eats the pears when they are hard. So, this pear looked a little bit like a “normal” pear. I took a bite and said to my boyfriend “there is something really wrong with this pear”! He laughed really hard and told me this was a stew pear.. I never make that mistake again. Ofcourse you can use other pears for this recipe, but the cooking time can be shorter. Check your pears time to time.
Mascarpone chocolate cake with poached pears, caramel and mascarpone cream
makes one loaf cake
- 4 small pears, peeled and bottoms sliced off to make them stand
- 1 liter water
- 100 g brown sugar
- 1 tsp lemon juice
- 1 cinnamon stick
- 3 cardamom pods
Mascarpone chocolate cake