Ingredients
Poached Pears
| peeled and diced pears d’angou |
4 cups
|
| water |
2 cups
|
| vanilla extract |
1/2 tbsp
|
| brandy |
1/4 cup
|
| brown sugar |
3/4 cup
|
| lemon juice |
2 tbsp
|
| cardamom |
1/4 tsp
|
Cake
| semisweet chocolate |
6 oz
|
| butter |
6 oz
|
| baking powder |
3 tsp
|
| baking soda |
1/2 tsp
|
| all-purpose flour |
2 1/4 cups
|
| brandy |
2 tbsp
|
| poaching liquid |
1/3 cup
|
| eggs |
4 large
|
| whole milk yogurt |
1 cup
|
| brown sugar |
1 1/3 cup
|
Ganache
| semisweet chocolate |
1/2 cup
|
| cream |
1/4 cup
|
| brandy |
1 tsp
|
Buttercream
| granulated sugar |
1 1/2 cups
|
| unsalted butter, room temp |
2 cups
|
| reduced poaching liquid |
3 tbsp
|
| vanilla |
1 tsp
|
| cardamom |
1/4 tsp
|
Directions
Poached Pears
- ADD the water, brandy, sugar, vanilla, cardamom, and lemon juice to a medium pot and BRING to a boil. ADD the diced pears and LOWER the temperature to a simmer. COOK until softened, about 20 minutes, and MOVE the pear pieces to a bowl and allow to cool.
- RESERVE 1/3 cup of the poaching liquid, BRING the rest back to a simmer, and COOK until reduced by about half. REMOVE from heat and ALLOW to cool. RESERVE 1/4 cup of the reduced liquid for the buttercream and then WHISK in confectioners’ sugar into the remaining liquid until the desired thickness is reached for a glaze.
Cake
- PREHEAT oven to 350F. BUTTER and FLOUR three 8″ pans. Cake strips can aid in even baking, but these are optional.
- MELT the chocolate and butter in a small bowl. You can use a double boiler or microwave at half power in 20-second spurts.
- SIFT the flour, ground almonds, baking powder, and soda into a large bowl and WHISK together.
- In a stand mixer fitted with a whisk attachment, ADD the eggs and sugar and MIX on high for several minutes. ADD the yogurt and melted chocolate mixture, brandy, and 1/3 cup of poaching liquid and BEAT until well incorporated.
- ADD the flour mixture and MIX on low until just combined. FOLD in the poached pears carefully using a spatula.
- DISTRIBUTE the batter evenly to the three pans and BAKE at 350-degrees F for about 25 minutes or until a toothpick inserted in the center comes out clean.
Ganache
- MELT the chocolate, cream, and brandy in a double boiler or microwave. REMOVE from heat and STIR until all the chocolate is melted.
Buttercream
- ADD egg whites, sugar, cardamom, and salt in a bowl. GIVE the mixture a brief whisk.
- PLACE the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- WHISK the egg whites occasionally while it warms up. When the mixture has warmed, WHISK it constantly. You will heat the mixture until it reaches an internal temperature of 160-degrees F or until it’s not grainy between your fingers.
- TRANSFER the bowl to a stand mixer and MIX with a whisk attachment until you get room-temperature glossy peaks.
- SWITCH to a paddle attachment and while the mixture is running on low and ADD tablespoon-sized dollops of room-temperature butter, making sure to let the butter incorporate before you add the next piece. MIX in the reduced poaching liquid and vanilla.
Assembly
- USE a spatula to place a generous amount of buttercream on the first layer.
- Liberally DRIZZLE the ganache on top and place the second layer on top.
- REPEAT steps and COVER cake with a thin coat of buttercream. SCRAPE the vertical side down and PIPE dollops on top using a star tip.
- DRIZZLE some ganache on top of the dollops, then SPOON glaze on the center to form a pool and SERVE.