Aside from substituting a whisk for a handmixer, I followed Smitten Kitchen’s recipe fairly closely. I won’t lie, whisking the eggs by hand takes about 20 minutes (and ideally involves two people taking turns), but it is very doable. Though this recipe calls for all-purpose flour, I think it would actually taste better with the nuttier flavour of whole-wheat or buckwheat flour.
*Note: This cake requires a springform pan.
Chocolate & Pear Cake (adapted from Smitten Kitchen)
1 cup flour
1 tablespoon baking powder
4 ounces salted butter
3/4 cup sugar
3 pears, peeled and diced
3/4 cup bittersweet chocolate chunks
Preheat your oven to 350 degrees Fahrenheit. Butter and flour a nine-inch springform pan. Combine the flour and baking powder in a small bowl and set aside.
Melt the butter in a medium saucepan over low-medium heat until the butter browns and smells nutty, stirring occasionally to ensure even browning. Set aside in a warm place. Using a mixer or a whisk, whip the eggs in a large bowl until pale and very thick. Add the sugar to the eggs, and continue whipping for several minutes. Add the butter and flour to the egg-sugar mixture in thirds (1/3 butter, 1/3 flour, 1/3 butter, etc) and whisk until just combined.
Pour the batter into the springform pan. Sprinkle the chopped pear and then the chocolate chunks on top, and bake for roughly 1 hour, or until the cake is golden brown and springy.
I served it with a sprinkling of powdered sugar, but SK also recommends whipped cream or buttermilk ice cream. Enjoy!