Italian
Chocolate and Pear Cakes
by Cucina con Ruben · 548K subscribers on YouTube
Delicious individual chocolate and pear cakes with a ricotta and tahini cream. A perfect summer dessert.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
12 items- Chocolatedark or milk chocolate, to taste
- Butterfor melting and for greasing the molds
- 1 pcsEgg
- Sugarfor the batter and for dusting (icing sugar)
- Flourfor the batter and for dusting the molds
- 10 gCocoa Powderunsweetened cocoa powder
- 1 pcsPearsripe and soft, such as Abate Fetel or Conference
- 2 tbspPasta di sesamo (Tahini)used both in the batter and in the ricotta cream; you can use white or black tahini
- Ricottafor the cream; use fresh ricotta
- Orange Zestzest of 1 orange
- Powdered Sugarfor dusting; optional
- Mint(optional) — fresh mint leaves for garnish
Method
- Chop the chocolate and melt it with the butter in a double boiler (bain-marie).
- In a bowl, beat the egg with the sugar until frothy and light.
- Cut the pear into small cubes.
- Add the sifted flour and cocoa powder to the egg mixture and mix well.
- Add the tahini (sesame paste) and stir to combine.
- Fold in the pear cubes.
- Butter and flour small molds (ramekins).
- Pour the batter into the molds, filling them not to the brim.
- Bake at 180°C (350°F) for 10–12 minutes.
- Prepare the ricotta cream: grate the zest of an orange over the ricotta and add a spoonful of tahini; mix lightly to create a marbled effect (do not fully combine).
- Serve the cakes warm or at room temperature with the ricotta cream, dusted with icing sugar and garnished with a mint leaf.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
