Rotwein-Birnen-Kuchen (German Red Wine Pear Cake)
A German red wine cake freckled with dark chocolate, then topped with spiced, poached pear and served with whipped cream. A dream.
Servings: 12 slices
Calories: 399kcal
Ingredients
- 4 eggs
- 200 g sugar
- 2 teaspoon pure vanilla extract
- 200 g butter
- 2 Tbsp cocoa powder
- 1 teaspoon cinnamon
- 1 tablespoon spiced rum such as the iconic, Austrian STROH rum
- 250 g flour
- 8 g baking powder
- 125 ml red wine I used a German Spätburgunder/Pinot Noir by Affentaler
- 150 g good, dark chocolate
- 3 pears
- ½ lemon juice only
- some sugar for poaching
- whole spices for poaching I used a cinnamon stick and cloves
Instructions
- Chop the chocolate (you can also use small chocolate chips). Beat the eggs, sugar and vanilla until foamy, about 5 minutes. Add the soft butter and beat until combined. Gradually add the remaining ingredients and pour the batter into a loaf pan or bundt pan.
- Bake at 350 degrees F/ 180 degrees C for about 40 minites. Test with a cake tester or toothpick to confirm the cake is done (only a few crumbs should stick to the tester/toothpick).
- Peel the pears, quarter and remove the core. Immediately sprinkle with some fresh lemon juice to avoid oxidization, or they will turn an ugly brown color. Bring a quart of water to a boil. Add sugar and spices, if desired. Add pears, and allow to simmer for about 15 to 20 minutes until soft (time depends on how hard the fruit is). Drain and run cold water over the pears, and allow to cool.
- Brush the pears it with warmed apricot jam (I add a little bit of water to it to make it a better consistency to brush on). Dust in powdered sugar, garnish with more chopped chocolate and serve with freshly whipped cream.
Nutrition
Calories: 399kcal | Carbohydrates: 47g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 145mg | Potassium: 288mg | Fiber: 4g | Sugar: 24g | Vitamin A: 512IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg