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Receta Chocolate Pear Upside Down Cake
by Global Cookbook

Chocolate Pear Upside Down Cake
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Ingredientes

  • 1 can Pear halves in natural juices - (29 ounce) liquid removed
  • 1/4 c. Butter - (1/2 stick)
  • 1/4 c. Light brown sugar - (packed)
  • 2 Tbsp. Honey
  • 1/4 c. Minced walnuts
  • 2 3/4 c. Sifted cake flour sift then measure
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 tsp Grnd cinnamon
  • 1/3 c. Unsalted butter at room temperature
  • 3/4 c. Granulated sugar
  • 2 lrg Large eggs
  • 2 sqr Unsweetened chocolate - (1 ounce) melted
  • 1 tsp Vanilla
  • 2/3 c. Lowfat milk
  • 3/4 c. Whipping cream
  • 2 Tbsp. Powdered sugar
  • 1 tsp Vanilla

Direcciones

  1. To prepare topping: Cut each pear half in half again lengthwise. In a 10-inch ovenproof skillet, heat butter over medium heat. Add in sugar and honey, stirring briefly just to blend. Cook just till sugar begins to heat. Remove from heat.
  2. Sprinkle walnuts proportionately in skillet. Arrange pears on top; set skillet aside.
  3. To prepare the cake: Position rack in lower third of oven; preheat to 350 degrees. Sift together flour, baking pwdr, salt and cinnamon. With an electric mixer, beat together butter and sugar till creamy. Add in the Large eggs, 1 at a time, blending well after each addition. Beat in chocolate and vanilla. Beat in the dry ingredients in 2 additions, alternating with the lowfat milk. Spread the batter over the pears.
  4. Bake about 35 min, or possibly till just beginning to pull away from the sides of the pan.
  5. Let cold in the pan 30 min. Run a knife around the edge of the pan. Wearing oven mitts, invert a plate over the skillet; invert cake onto the plate. Carefully lift skillet off cake and replace any fruit and caramelized sugar which is stuck to the bottom of the pan.
  6. Whip the cream with the powdered sugar and vanilla till soft peaks form. Serve a spoonful on top of each serving.
  7. Yield: 8 to 10 servings.