Flourless chocolate and pear spoon cake from Dappled: Baking Recipes for Fruit Lovers (page 100) by Nicole Rucker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème Anglaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on October 27, 2020

    My spoon cake emerged very undercooked despite 1 hr bake and 20 additional min in oven. We ate the cake from the edges. I used natural cocoa instead of the called-for Dutch which I now think was a real mistake in terms of flavor as the cake was too rich and bitter for me. I used a rectangular 2 qt ceramic dish rather than the oval 2 qt dish specified - would that have made a difference? What concerned me the most about this recipe is that it didn’t seem to follow the basic steps for a flourless cake using whipped eggs whites to rise. First I made a rather thick chocolate, cocoa and cream mix, ganache like (water instead of cream might have reduced acidic properties of cocoa). Then I whipped egg whites while adding sugar which produced a glossy meringue. Regular eggs were beaten with sugar, then these components (egg batter, meringue, ganache) were all incorporated together as per instructions but overall didn’t feel right. Pears were dry but nice flavor/texture combo with cake.

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