Roasted-Pear Poundcake With Chocolate Sauce

5.0(16)

by Molly O'Neill

Dessert

Servings

Eight to ten servings

Total time

1h 25m

Calories / serving

777 kcal

Ingredients (11)

serves

4 large, firm pears, peeled, halved, cored and cut across into 1/4-inch-thick slices
1 cup unsalted butter, softenedbutter
2 1/2 cups sugarsugar
4 eggsegg
1 1/2 teaspoons vanilla extractvanilla-extract
4 cups all-purpose flourflour
1 teaspoon saltsalt
3 teaspoons baking powderbaking-powder
6 ounces bittersweet chocolate, coarsely chopped
1 cup heavy creamheavy-cream
2 tablespoons brandybrandy

Instructions (3 steps)

01For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree.
02Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate.

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Rich recipe — supports nutrition-aware planning.