Yesterday, I peeked into the fruit bowl to find three pears, a little too soft for my liking. With that in mind I headed over to Smitten Kitchen, where there is a great recipe index searchable by fruit, vegetable, season, food type, etc., etc. Under 'pear' there were tempting recipes, like pear and almond tart or the more recent roasted pear and chocolate chunk scones; in the end I went with the bittersweet chocolate and pear cake, which would utilize all three of my Anjou pears.
For the chocolate portion, I used a 60% Hispaniola bar from The Jones Chocolate Company, along with a bar of 64% Maralumi from Michel Cluizel. While the flavours worked well (especially the earthiness of the former), increasing the percentage of the chocolate to tone down the sweetness would have been a better choice.
The cake batter itself came together easily, though as others noted in the comments, the pieces of pear and chocolate didn't really become enveloped in the cake as they were meant to. Maybe a little less would have given the batter the additional room necessary. These things aside, the egg-y base provides a lovely canvas for the pear and chocolate, and we will happily enjoy as the snow falls.
We ran into Tanya and Tom and Willow
The Village Pig