Chocolate Pie With Pears - Simple And Effective. Step-by-step Recipe With Photo

Chocolate pie with pears is delicate, delicious, beautiful, and it is very simple to prepare. It is important to choose the right shape and size of the fruit, otherwise something will go wrong. Pick a cake pan, pick pears, put in a pan. The fruits should be suitable in height, and if you put them in a row, then there should be no voids between them - the pears are plump, like passengers on a bus at rush hour. This way, when sliced ​​into portions, there will be a fruit slice in each pie slice.

It is better to choose pears sweet, preferably pitted, in this recipe the "Conference" variety, they just fit - narrow, long, sweet and juicy.

• Cooking time: 1 hour
• Servings: 8

Ingredients for Chocolate Pear Pie

• 4 "Conference" pears;
• 2 chicken eggs;
• 200 g granulated sugar;
• 2 tablespoons sour cream;
• 65 g butter;
• 120 g wheat flour;
• 2 tablespoons of semolina;
• 3 tablespoons of cocoa powder;
• 2 teaspoons baking powder
• powdered sugar;
• salt.

Method of making a chocolate pie with pears

Pour granulated sugar into a bowl, break two fresh chicken eggs. If the eggs are small, then we take three pieces. To balance the sweet taste, add a dash of fine salt.

Add two heaped tablespoons of fatty sour cream, mix the ingredients with a whisk to dissolve the granulated sugar grains.

Melt butter in a saucepan over low heat, cool slightly. Add the melted butter to the liquid ingredients.

Mix wheat flour with baking powder, sift. Add the sifted flour and semolina to the bowl.

We also pour in cocoa powder (without sugar!), Thoroughly mix dry and liquid products, the result will be a smooth chocolate dough without lumps of flour.

Grease a rectangular cake pan with butter and sprinkle with flour. We put all the dough into the mold, it should fill it about half or a little less.

We take the pears, wash them thoroughly, wipe them dry. You do not need to peel the peel - the chocolate dough will be absorbed into the peeled fruit and the dessert will look, to put it mildly, unappetizing. At this stage, the fruits rise significantly above the dough, do not be alarmed, it will rise during baking and hide everything.

We heat the oven to 165 degrees Celsius. We put the cake pan on the middle shelf of the oven, bake for about 45-50 minutes. You cannot check this pastry with a stick - you can pierce the fruit, so you have to trust your intuition or determine by touch.

Leave the finished chocolate pie with pears in the form for 10-15 minutes, then carefully remove, cool to room temperature.

Sprinkle the cooled baked goods with powdered sugar through a fine strainer. Serve with tea or coffee, a ball of ice cream on a plate next to a piece of cake will be very useful. Bon Appetit!

You need to cut the pie when it has completely cooled down, cut it exactly in the middle of the protruding pear, so it turns out effectively and there will be identical fruit slices in each portion.