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Name: Chocolate Almond Sherry Cake with Caramelized Pears
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; broken into pieces; For the cake~; 1/4 ts Salt; 2 oz Fine-quality bittersweet; 1 tb Sugar; 1/2 c Plus 1 tablespoon sugar; 4 lg Eggs separated; 1 tb Medium-dry Sherry; 1/4 c Medium-dry Sherry; 1/2 c Half-and-half; For the pears~; 1/3 c Fresh orange juice; 1 tb Unsalted butter; For the sauce~; 1 lg Egg yolk; 1 Firm-ripe Bosc pear; 1 c Almonds with skins; 1 tb Sugar

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INGREDIENTS

; broken into pieces
For the cake~
1/4 ts Salt
2 oz Fine-quality bittersweet
1 tb Sugar
1/2 c Plus 1 tablespoon sugar
4 lg Eggs ; separated
1 tb Medium-dry Sherry
1/4 c Medium-dry Sherry
1/2 c Half-and-half
For the pears~
1/3 c Fresh orange juice
1 tb Unsalted butter
For the sauce~
1 lg Egg yolk
1 Firm-ripe Bosc pear
1 c Almonds with skins
1 tb Sugar

INSTRUCTIONS

To prepare the cake: Preheat oven to 350F. Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil. In a food processor grind almonds fine with 1/4 cup sugar. Add chocolate and, pulsing motor, chop into 1/4-inch pieces. In a bowl with an electric mixer beat yolks with 1/4 cup remaining sugar until thick and pale and stir in almond mixture. (Mixture will be very stiff.) In a large bowl with cleaned beaters beat whites with salt until just stiff. Stir one third whites into almond mixture to lighten it and fold in remaining whites gently but thoroughly. Pour batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 45 minutes. let cake cool in pan on a rack about 5 minutes. In a small bowl stir together orange juice, Sherry, and remaining 1 tablespoon sugar until sugar is dissolved. With a skewer poke holes evenly in top of cake and spoon juice mixture evenly over cake. Let cake cool completely. Run knife around edge of pan and invert cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5 days. To prepare the sauce: In a small saucepan heat half-and-half over moderate heat until it barely simmers. In a small bowl whisk together yolk, sugar, Sherry, and a pinch of salt. Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking. Cook sauce over moderate heat, whisking, until thickened (160F. on a candy thermometer), about 3 minutes, being careful not to let it boil. Transfer sauce to a small pitcher and chill, covered partially, at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes about 2/3 cups. To prepare the pears: Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch skillet heat butter over moderately high heat until melted and foamy. Add pear wedges and saute 1 minute on each side. Sprinkle sugar over pear wedges and saute, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes. Serve cake at room temperature with Sherry custard sauce and caramelized pears. Gourmet January 1994

NOTES

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Chocolate Almond Sherry Cake with Caramelized Pears

; broken into pieces
 For the cake~
1/4 ts Salt
2 oz Fine-quality bittersweet
1 tb Sugar
1/2 c Plus 1 tablespoon sugar
4 lg Eggs separated
1 tb Medium-dry Sherry
1/4 c Medium-dry Sherry
1/2 c Half-and-half
 For the pears~
1/3 c Fresh orange juice
1 tb Unsalted butter
 For the sauce~
1 lg Egg yolk
1 Firm-ripe Bosc pear
1 c Almonds with skins
1 tb Sugar

To prepare the cake:    Preheat oven to 350F. Line bottom of a buttered 8-inch round cake pan  (2 inches deep) with a round of foil and butter foil.    In a food processor grind almonds fine with 1/4 cup sugar. Add  chocolate and, pulsing motor, chop into 1/4-inch pieces.    In a bowl with an electric mixer beat yolks with 1/4 cup remaining  sugar until thick and pale and stir in almond mixture. (Mixture will  be very stiff.)    In a large bowl with cleaned beaters beat whites with salt until just  stiff. Stir one third whites into almond mixture to lighten it and  fold in remaining whites gently but thoroughly.    Pour batter into pan, smoothing top, and bake in middle of oven until  a tester comes out clean, about 45 minutes. let cake cool in pan on a  rack about 5 minutes.    In a small bowl stir together orange juice, Sherry, and remaining 1  tablespoon sugar until sugar is dissolved. With a skewer poke holes  evenly in top of cake and spoon juice mixture evenly over cake.    Let cake cool completely. Run knife around edge of pan and invert  cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5  days.    To prepare the sauce:    In a small saucepan heat half-and-half over moderate heat until it  barely simmers. In a small bowl whisk together yolk, sugar, Sherry,  and a pinch of salt.    Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour  yolk mixture into remaining half-and-half, whisking.    Cook sauce over moderate heat, whisking, until thickened (160F. on a  candy thermometer), about 3 minutes, being careful not to let it  boil. Transfer sauce to a small pitcher and chill, covered partially,  at least 30 minutes. Sauce keeps, covered and chilled, 2 days. Makes  about 2/3 cups.    To prepare the pears:    Cut pear (unpeeled) into eights and trim core. In a heavy 8-inch  skillet heat butter over moderately high heat until melted and foamy.  Add pear wedges and saute 1 minute on each side. Sprinkle sugar over  pear wedges and saute, turning a few times, until sugar is  caramelized and pear is tender, 2 to 4 minutes.    Serve cake at room temperature with Sherry custard sauce and  caramelized pears.    Gourmet January 1994

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Nutrition

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Serving Size: 1 Serving (2288g)
Recipe Makes: 1 servings

Calories: 3877
Calories from Fat: 2590 (67%)

Amt Per Serving		% DV

	Total Fat 287.7g	384 %
	Saturated Fat 147.1g	736 %
	Monounsaturated Fat 91.9g
	Polyunsanturated Fat 21.2g
Cholesterol 4936.4mg		1519 %
Sodium 1773.8mg		61 %
Potassium 2973.8mg		78 %
Total Carbohydrate 186.9g		55 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 177.6g
Protein 157.7g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3877

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