Pear and chocolate crumble cake by Laurent Mariotte: the easy recipe for this completely crazy dessert: Femme Actuelle Le MAG

Baking is a fabulous way to comfort yourself. Small traditional sweets like lemon meringue tart or Saint-Honoré have been delighting us for centuries. If we are thirsty for a sweet culinary discovery, we can always count on today’s cooks to reinvent the codes of pastry. To amaze your taste buds, Laurent Mariotte offers you a unique recipe: a pear and chocolate crumble cake. This recipe combines two great pastry classics: cake and crumble. It’s daring, but just the visual alone is seduced. Will you be too? To find out, all you have to do is test it!

The simple recipe for pear and chocolate crumble cake by Laurent Mariotte

If you want to get an ultra-soft cake “you can add 10 cl of cream to the device“. To know if your crumble cake is cooked, stick a knife in the center of your cake. To flavor it even more, you can sprinkle it with hazelnut powderof cinnamon or even praline!

The ingredients of the recipe for 8 to 10 people:

  • 200g flour
  • 1 sachet of baking powder
  • 40 g unsweetened cocoa powder
  • 180 g brown sugar
  • 200 g melted butter
  • 4 eggs
  • 2 ripe but firm pears

For the crumble dough:

  • 50 g soft butter
  • 50 g of flour
  • 50 g of almond powder
  • 50 g brown sugar

The steps of the recipe:

  1. Prepare the cake dough: mix all the dry ingredients (cocoa, flour, yeast, sugar) in the bowl of a mixer.
  2. Melt the butter and add to the food processor. Mix.
  3. Pour in the eggs and mix again until you obtain a homogeneous mixture.
  4. Reserve 2 hours in the refrigerator.
  5. Peel, core the pears and cut them into small cubes. Reserve.
  6. Preheat the oven to 170°C.
  7. Prepare the crumble dough: mix the flour, almond powder and brown sugar in a bowl.
  8. Gradually add the butter cut into cubes while crumbling the dough. Reserve.
  9. Line a cake mold with baking paper (notch the corners so that the sheet adheres well to the mold). Pour the cake mixture.
  10. Spread the diced pears on top, then cover them with crumbled crumble dough. Bake for an hour.
  11. Unmold and let cool completely before slicing and eating.

Read also :

⋙ Orange tart by Laurent Mariotte: a super easy and inexpensive seasonal dessert

⋙ The very original risotto ready in 15 minutes by Laurent Mariotte

⋙ Suzette-style flambéed bananas: the express, anti-waste recipe from Laurent Mariotte

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