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Chocolate Almond Sherry Cake with Caramelized Pears Recipe

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Chocolate Almond Sherry Cake with Caramelized Pears
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Ingredients
14
Count
Nutrition
2087
Calories
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Ingredients:

Directions:

  1. To prepare the cake Preheat oven to 350°F. Line bottom of a buttered 8-inch round cake pan (2 inches deep) with a round of foil and butter foil.
  2. In a food processor grind almonds fine with 1/4 cup sugar. Add chocolate and, pulsing motor, chop into 1/4-inch pieces.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. Let cake cool completely. Run knife around edge of pan and invert cake onto plate (discard foil). Cake keeps, wrapped and chilled, 5 days.
  8. 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.
  9. Whisk 1/4 cup half-and-half into yolk mixture to temper it and pour yolk mixture into remaining half-and-half, whisking.
  10. Cook sauce over moderate heat, whisking, until thickened (160°F. 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.
  11. 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 sauté 1 minute on each side. Sprinkle sugar over pear wedges and sauté, turning a few times, until sugar is caramelized and pear is tender, 2 to 4 minutes.
  12. Serve cake at room temperature with Sherry custard sauce and caramelized pears.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2087.16 Kcal (8739 kJ)
Calories from fat 1217.19 Kcal
% Daily Value*
Total Fat 135.24g 208%
Cholesterol 1014.94mg 338%
Sodium 1055.99mg 44%
Potassium 1626.58mg 35%
Total Carbs 175.83g 59%
Sugars 113.23g 453%
Dietary Fiber 19.63g 79%
Protein 70.24g 140%
Vitamin C 48.1mg 80%
Vitamin A 0.1mg 5%
Iron 9.9mg 55%
Calcium 681.3mg 68%
Amount Per 100 g
Calories 228.79 Kcal (958 kJ)
Calories from fat 133.43 Kcal
% Daily Value*
Total Fat 14.83g 208%
Cholesterol 111.26mg 338%
Sodium 115.76mg 44%
Potassium 178.31mg 35%
Total Carbs 19.27g 59%
Sugars 12.41g 453%
Dietary Fiber 2.15g 79%
Protein 7.7g 140%
Vitamin C 5.3mg 80%
Iron 1.1mg 55%
Calcium 74.7mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.2
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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