Chocolate Pear Charlotte Cake

Charlotte recipe for fans of chocolate baking. Nowadays you won’t surprise anyone with a charlotte recipe. The classic version of the pie receives various additions over time. I prepared the dough for this charlotte with the addition of cocoa and aromatic pears. It turned out very chocolatey and juicy!
cook time: 1h 10 min
Logan Winslow
Chocolate Pear Charlotte Cake

Nutrition Facts (per serving)

209
Calories
5g
Fat
34g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Salt 0.33 tsp
Sugar 140 g
Wheat flour 130 g
Cocoa 20 g
Eggs 4 pc
Vegetable oil (or butter — for greasing the mold.) 1 tsp
Pears 2 pc
Ground cinnamon 1 tsp

Recipe instructions

Step 1

Step 1
To prepare chocolate charlotte with pears you will need: eggs, sugar, salt, cocoa, flour, cinnamon, pears, vegetable oil for greasing the mold.

Step 2

Step 2
Mix flour with cocoa, sift well.

Step 3

Step 3
Combine eggs with sugar.

Step 4

Step 4
Beat at medium mixer speed until a dense light mass is obtained and the volume increases 3-4 times. Add salt while beating.

Step 5

Step 5
Add flour and cocoa into the egg mixture little by little. Mix with a spatula from top to bottom, saturating the dough with air. This must be done very carefully, not too quickly, but not for long, so that the dough does not lose its airiness.

Step 6

Step 6
You should get a fluffy, homogeneous dough without lumps of flour.

Step 7

Step 7
Wash the pears, dry them, cut into not very thin slices.

Step 8

Step 8
If necessary, cover the form with parchment and grease with oil. Place pear slices.

Step 9

Step 9
Pour the dough onto the fruit layer and smooth it out carefully.

Step 10

Step 10
Bake the charlotte in an oven preheated to 180 degrees for 35 minutes. Do not open the oven during baking to prevent the cake from settling. Let the finished baked goods stand in the switched off oven for another 10 minutes, then remove. Cool the charlotte, turn it over onto a plate so that the pears are on top and serve. Enjoy your tea!

Additional rubrics

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