Chocolate and Pear Cake

Ingredients 

1 cup all-purpose flour

1 tbsp baking pdr

1/4 tsp salt

3 eggs, at room-temperature

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 pears, peeled and diced

3/4 cup chocolate chunks

Method

1. Preheat oven to 350°F. Butter a 9 inch springform pan and dust with bread crumbs/flour, set aside.

2. Sift flour, baking powder and salt together, set aside.

3. whisk the eggs  until pale and very thick. 

4. Brown the butter. Melt in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about six to eight minutes). It helps to frequently scrape the solids off the bottom to ensure even browning. Remove from the flame but keep in a warm spot.

5. Add sugar to eggs and whip a few minutes more.

6. Just as the egg-sugar mixture is starting to lose volume,  and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until barely combined no more than a minute from when the flour is first added -and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

7. Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or a tester comes out clean. The time can vary from oven to oven, so after 25-30 minutes itself, if you can smell the cake done, then check, if not keep for few more minutes, depending on how much of the cake was stuck to the toothpick. knife !

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