PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pretzel-Crusted Flourless Chocolate Cake with Sauteed Spiced Pears and Salted Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 16h15m

Yield 8 to 12 servings

Number Of Ingredients 24

2 cups mini pretzels
1 cup sugar
8 tablespoons (1 stick) butter, melted
Pinch salt
8 pieces dark chocolate-covered caramel candy, cut into quarters
1 pound semisweet coverture chocolate pistoles
8 tablespoons (1 stick) butter
4 egg whites
3 tablespoons sugar
6 egg yolks
1 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 teaspoon star anise powder
2 tablespoons butter
4 large pears, cut into 1/2-inch dice
1/2 cup sugar
1 tablespoon French brandy
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 tablespoon salt
1/2 cup heavy cream
8 tablespoons (1 stick) butter
Sweetened whipped cream, flavored with a little brandy, for serving

Steps:

  • For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
  • Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
  • Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
  • Once cooled, scatter the caramel pieces over the top and set aside
  • For the flourless chocolate cake: Adjust the oven to 425 degrees F.
  • Melt the chocolate and butter in a double boiler over medium heat.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
  • Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
  • Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
  • Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
  • Allow the cake to cool overnight before unmolding.
  • For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
  • For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
  • Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
  • For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
  • Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
  • Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
  • To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
  • Serve with brandy-flavored sweetened whipped cream.

Ch Saiqa
[email protected]

This cake is a work of art! It's so beautiful and delicious.


kopa
[email protected]

I've been wanting to try this recipe for a while and I'm so glad I finally did. It was everything I hoped it would be and more.


Me Akash Khan
[email protected]

This cake was a bit too sweet for my taste, but the presentation was beautiful.


Lisa Roberts
[email protected]

I'm not a big fan of chocolate cake, but this one was really good. The pretzel crust and salted caramel sauce were the perfect touch.


Ifraax Xasan
[email protected]

This cake is so decadent and delicious. I can't believe it's flourless!


MD Anis
[email protected]

I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he'd ever had.


Chilango
[email protected]

This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.


Baba Shaikh
[email protected]

I followed the recipe exactly, but my cake didn't turn out as well as I'd hoped. The crust was too hard and the cake was a bit dry.


Kamran Rao kamran
[email protected]

This cake was a bit too rich for my taste, but the pretzel crust was a nice touch.


Pandelani Dakalo
[email protected]

I'm not usually a fan of flourless chocolate cake, but this one was exceptional. The pretzel crust was a game-changer, and the sauteed spiced pears and salted caramel sauce were the perfect accompaniments.


nairooz alaa
[email protected]

This pretzel-crusted flourless chocolate cake was a hit at my dinner party! The combination of the salty pretzel crust and the rich chocolate cake was divine. The sauteed spiced pears and salted caramel sauce added the perfect touch of sweetness and