Chocolate plumcake with pears - Plumcake al cioccolato e pere - Plumcake od čokolade s kruškama

The night of full moon is magic. It's full of bright light, brighter then the brightest star in the sky.
If you take a walk in the garden during one of those nights, don't take a flashlight, you won't need it. Just let yourself be guided by the cold perfume of golden summer fruits. And the golden summer fruits will shine in the night. They will reflect the bright moonlight like the mirror reflecting your own image. 
What would happen if one of those magical nights bewitch your person  and keep it stacked to your unreal world in which you will fluctuate and observe the surrounding, motionless, speechless, invisible. Hidden inside that darkness.

That night the light was incredible hot and the view was endless. And the perfume in the air was sweet, but dry like the drought-stricken summer. Waiting until the rainy days will come and will break the season. Someone says that moonlight keeps people awake and make the dreamless sleepers think about their bigger dreams.

That night the moon was so clear and bright like a white pear pulp in the middle of dark chocolate cake. Inside of the sweet and dark chocolate cake you will find the juicy hart!

CHOCOLATE PLUMCAKE WITH PEARS

For 11 x 25 cm plumcake baking tray

3 medium size pealed pears, leave the stalk on the fruits

100 gr of butter

100 gr of cane sugar

4 medium eggs

175 gr of dark chocolate (75% of cocoa), melt it on bain-marie

75 gr of rice flour

1/2 teaspoon of baking powder

pinch of salt

Whisk soften butter with the mixer and when creamy add cane sugar. Continue whisking with the mixer until you get well amalgamated mixture. Add to the mixture melted chocolate and eggs, one entire egg at the time and continue whisking to incorporate well together. At the end add a pinch of salt, flour and baking powder and stir gently with the hand.

Butter the baking pan and spread generously with the flour (or cover the baking pan with parchment).

Place pears vertically in the baking pan evenly distanced one from another.

Pour the batter into the baking pan, pay attention not to pour the batter over pears.

Bake in preheated oven at 180°C for 50-60 minutes. After 30 minutes cover the top of the cake with aluminium foil to avoid to burn the surface of the cake.

Leave the cake to get cold inside the baking pan. 

PLUMCAKE AL CIOCCOLATO E PERE 

Per la teglia per plumcake 11 x 25 cm

3 pere medie, sbucciate e con il picciolo attaccato

100 gr di burro

100 gr di zucchero di canna

4 uova medie

175 gr di cioccolato extra fondente (75% di cacao), sciolto in bagnomaria

75 gr di farina di riso

1/2 cucchiaino di lievito in polvere

un pizzico di sale

Con il mixer lavorare il burro a pomata e quando diventerà cremoso aggiungere lo zucchero di canna e amalgamare bene insieme. Aggiungere il cioccolato fuso e le uova, un uovo intero alla volta e incorporare tutto col mixer. Infine aggiungere un pizzico di sale, la farina e il lievito e mescolare delicatamente a mano.

Imburrare la teglia e cospargerla con tanta farina (oppure rivestire lo stampo con la carta forno).

Sistemare le pere in piedi nello stampo distanziate uniformemente tra di loro.

Versare l'impasto nello stampo facendo attenzione a non versare l’impasto sopra le pere.

Infornare nel forno preriscaldato a 180°C per 50-60 minuti. Dopo 30 minuti coprire il dolce con un foglio di alluminio per evitare che si bruci in superficie.

Lasciare raffreddare il dolce nello stampo.

PLUMCAKE OD ČOKOLADE S KRUŠKAMA

Za modlu za plumcake 11 x 25 cm

3 kruške srednje veličine, oguljene s peteljkom

100 gr maslaca

100 gr šećera od trske

4 srednje velika jaja

175 gr crne čokolade (sa 75% kakaa), otopljene na pari

75 gr rižinog brašna

1/2 žličice praka za pecivo

prstohvat soli

Mikserom mutiti maslac da dobijete glatku kramu, dodati šećer od trske i dobro skupa izmiješati. Dodati otopljenu čokoladu, te cijela jaja, jedno po jedno i dobro promiješati mikserom. Na kraju dodati prstohvat soli, brašno te prašak za pecivo sve skupa lagano promiješati rukom.

Namazati modlu maslacom i dobro posuti brašnom (ili ju prekriti masnim papirom za pečenje).

Poslagati kruške uspravno u modlu da budu ravnomjerno razmaknute jedna od druge.

Uliti smjesu u modlu, pritom pazite da ne prlijete smjesu preko krušaka.

Peći kolač u zagrijanoj pećnici na 180°C oko 50-60 minuta. Nakon 30 minuta pokriti kolač aluminijskom folijom da ne izgori po površini. 

Ostaviti da se kolač ohladi u modli.