Chocolate-Coffee Gingerbread With Hazelnut Poached Pears Recipe

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Chocolate-Coffee Gingerbread With Hazelnut Poached Pears
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Ingredients
22
Count
Nutrition
602
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. PEARS PREPARATION:.
  2. Combine sugar, 1 1/2 cups water, and Frangelico in heavy large wide saucepan.
  3. Stir over medium heat until sugar dissolves.
  4. Bring to boil.
  5. Add pears (liquid will not cover pears completely).
  6. Cover and simmer until pears are tender when pierced with knife, turning occasionally, about 12 minutes.
  7. Using slotted spoon, transfer pears to medium bowl.
  8. Boil cooking liquid in pan until syrupy and reduced to generous 3/4 cup, about 5 minutes.
  9. Pour syrup over pears and cool slightly.
  10. * (Can be made 1 day ahead. Cover and chill).
  11. GINGERBREAD PREPARATION:.
  12. Preheat oven to 350°F
  13. Generously butter 12-cup nonstick Bundt pan, then spray with nonstick spray; dust pan lightly with flour.
  14. Whisk 2 cups flour and baking soda, kosher salt, cinnamon, baking soda, cloves & ginger in medium bowl to blend.
  15. Combine sugar, molasses, olive oil, and eggs in large bowl; whisk until well blended.
  16. Add dry ingredients and stir to blend.
  17. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt).
  18. Transfer batter to prepared pan.
  19. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes.
  20. Transfer pan to rack; cool cake in pan 20 minutes.
  21. Turn cake out onto rack and cool at least 1 hour.
  22. **( 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 ovenproof platter and rewarm in 350°F oven for 15 minutes before serving.)
  23. COFFEE WHIPPED CREAM:.
  24. Combine all ingredients in large bowl.
  25. Using electric mixer, beat until peaks form.
  26. ***(Can be made 4 hours ahead. Cover and chill).
  27. HOW TO ASSEMBLE:.
  28. Cut warm or room-temperature gingerbread into 10 slices and transfer 1 slice to each of 10 plates.
  29. Place 1 pear half alongside each.
  30. Drizzle with pear syrup and top with coffee whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 602.09 Kcal (2521 kJ)
Calories from fat 306.54 Kcal
% Daily Value*
Total Fat 34.06g 52%
Cholesterol 78.01mg 26%
Sodium 600.76mg 25%
Potassium 298.54mg 6%
Total Carbs 66.92g 22%
Sugars 32.27g 129%
Dietary Fiber 3.45g 14%
Protein 9.4g 19%
Vitamin C 3.1mg 5%
Iron 1mg 6%
Calcium 55.7mg 6%
Amount Per 100 g
Calories 227.28 Kcal (952 kJ)
Calories from fat 115.72 Kcal
% Daily Value*
Total Fat 12.86g 52%
Cholesterol 29.45mg 26%
Sodium 226.79mg 25%
Potassium 112.7mg 6%
Total Carbs 25.26g 22%
Sugars 12.18g 129%
Dietary Fiber 1.3g 14%
Protein 3.55g 19%
Vitamin C 1.2mg 5%
Iron 0.4mg 6%
Calcium 21mg 6%

* 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

  • 14.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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