Upside-Down Pear Chocolate Cake
- 1 tablespoon unsalted butter, at room temperature, for pan
- 1 cup (7 ounces) granulated sugar
- 3 firm but ripe pears, peeled, cored, and each cut into 12 slices (1 pound prepped)
- 1/4 cup (2 ounces) unsalted butter
- 4 ounces dark chocolate, chopped
- 1 cup (5 ounces) all-purpose flour
- 1/3 cup (1 ounce) unsweetened Dutch-processed cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (5 1/4 ounces) granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- Chantilly cream or Vanilla Bean Ice Cream, for serving (optional)
- This recipe is vegetarian
- Produce
- Pears, firm but ripe (3)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking soda (3/4 teaspoon)
- Dark chocolate (4 ounces)
- Dutch-processed cocoa, unsweetened powder (1/3 cup)
- Granulated sugar (1 3/4 cup)
- Sea salt, fine (1/2 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (5 tablespoon)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs (2)
- Desserts
- Chantilly cream or vanilla bean ice cream (1)
Preparation
Read recipe preparation on epicurious.com
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Published September 1, 2009 (3 years ago).
5 people saved this recipe.
