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

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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.

Ghulam Sakhi 333
g-3@gmail.com

This cake is the perfect combination of sweet and salty. I love it!


Harris Jordan
harrisjordan@gmail.com

I'm drooling just looking at this cake. I can't wait to eat it!


Jeremy WHITFIELD
w-j79@yahoo.com

This cake is so beautiful! It looks like it came from a professional bakery.


Bappy Roy
r-bappy@yahoo.com

I'm allergic to chocolate. Is there a way to make this cake without chocolate?


Agnes Selota
sagnes54@yahoo.com

This cake is way too expensive. I could never justify spending that much money on a dessert.


Kentriva Kivuvu
kentriva.kivuvu@gmail.com

I'm not sure if I'm brave enough to try making this cake. It looks complicated.


Ariana Davis
ariana-d6@gmail.com

This cake sounds like the perfect dessert for a special occasion.


aadiahmad 298
2@hotmail.com

I'm definitely going to make this cake for my next party.


Ak Jahid
jahid@hotmail.com

This cake looks delicious! I can't wait to try it.


Trureal Smith
trureals@aol.com

I'm not sure what went wrong. I followed the recipe exactly, but my cake didn't turn out anything like the picture.


Hasnadi Cicas
hasnadi13@yahoo.com

This cake was a waste of time and ingredients. It didn't turn out well at all.


Iris Baez
iris_b60@yahoo.com

I was a bit disappointed with this cake. The pretzel crust was too salty and the chocolate filling was too dense.


Nelita Parungao
n-parungao@yahoo.com

The cake was easy to make and it looked beautiful when it was finished. I would definitely make it again.


Yogan Roy
yoganr76@gmail.com

I followed the recipe exactly and the cake turned out perfectly. It was a big hit with my friends and family.


mathias namwamba
n_m@yahoo.com

This cake was a bit too rich for my taste, but it was still very good. I would recommend it to anyone who loves chocolate.


manqoba ntombela
manqoba-ntombela@gmail.com

I'm not usually a fan of flourless chocolate cake, but this one was really good. The pretzel crust was a nice surprise and the cake was very moist.


Food Pant
f.p@yahoo.com

Wow! This cake was amazing! The pretzel crust added a nice crunch and the salted caramel sauce was the perfect finishing touch.


Alamgir Official
a@gmail.com

This pretzel-crusted flourless chocolate cake was a delightful treat! The combination of the salty pretzel crust and the rich chocolate filling was perfect.