Photo: David Holifield
bittersweet chocolate and pear cake
8 ingredients
openrecipes
Almost two years ago, Alex and I met friends for dinner at , an always-packed, funky mom-and-pop Italian restaurant in Park Slope that not only doesn’t take reservations, it has no room for you to stand around while you wait for one (unless you go to the adjacent wine bar). It helps to know someone who works there.
Estimated Nutrition (whole recipe, rough)
940
Calories
22g
Protein
27g
Fat
152g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs, at room-temperature
- 4 ounces (1 stick) unsalted butter
- 3/4 cup sugar
- 3 pears, peeled, in a small dice (I used anjou, but would recommend a softer variety, like a bosc or any other of your favorites)
- 3/4 cup bittersweet chocolate chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes