Chocolate-Coffee Gingerbread with Hazelnut Poached Pears

Name: Chocolate-Coffee Gingerbread with Hazelnut Poached Pears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking soda; 142 grams cup chopped bittersweet (60% cocoa) chocolate; 1 teaspoon coarse kosher salt; 237 milliliters freshly brewed coffee; 59 milliliters chopped crystallized ginger; 3 larges eggs; 414 milliliters (packed) raw sugar or (packed) golden brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1 teaspoon instant coffee crystals; 237 milliliters robust-flavored (dark) molasses; 237 milliliters mild-flavored olive oil; 5 smalls firm but ripe pears, peeled, halved lengthwise, cored; 3 Tbsps powdered sugar; 237 milliliters sugar; 355 milliliters water; 237 milliliters chilled whipping cream; 79 milliliters Frangelico (hazelnut liqueur)

Chocolate-Coffee Gingerbread with Hazelnut Poached Pears might be just the dessert you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 688 calories. This recipe serves 10. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes around 45 minutes. A mixture of eggs, powdered sugar, but pears, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine sugar, 1 1/2 cups water, and Frangelico in heavy large wide saucepan. Stir over medium heat until sugar dissolves. Bring to boil.

Ingredients you will need

Frangelico

Sugar

Water

Equipment you will use

Sauce Pan

Add pears (liquid will not cover pears completely). Cover and simmer until pears are tender when pierced with knife, turning occasionally, about 12 minutes. Using slotted spoon, transfer pears to medium bowl. Boil cooking liquid in pan until syrupy and reduced to generous 3/4 cup, about 5 minutes.

Ingredients you will need

Pear

Equipment you will use

Slotted Spoon

Knife

Bowl

Frying Pan

Pour syrup over pears and cool slightly. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Ingredients you will need

Pear

Syrup

Preheat oven to 350F. Generously butter 12-cup nonstick Bundt pan, then spray with nonstick spray. Dust pan lightly with flour.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Whisk 2 cups flour and next 5 ingredients in medium bowl to blend.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Combine sugar, molasses, olive oil, and eggs in large bowl; whisk until well blended.

Ingredients you will need

Olive Oil

Molasses

Sugar

Egg

Equipment you will use

Whisk

Bowl

Add dry ingredients and stir to blend.

Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt).

Ingredients you will need

Candied Ginger

Chocolate

Coffee

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes.

Equipment you will use

Oven

Frying Pan

Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool at least 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover with cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on oven-proof platter and rewarm in 350F oven for 15 minutes before serving.

Ingredients you will need

Wrap