Whether you’re spending Valentine’s Day with your darling, your girlfriendsor your family, there’s no doubt that a fancy dessert helps set the tone for a warm and loving evening. We personally love a good pasta dinner followed by a scrumptious dessert, but the menu options for Love Day run the gamut from Seafood for international cuisine. One thing that is not optional is Chocolate – known to promote feelings similar to being in love or spending time with your loved ones, chocolate is one of the best flavors for Valentine’s Day desserts. Combined with red wine and seasonal pear, it makes a simply decadent treat – hence this red wine pear cake. Trust us: this will be the best chocolate cake recipe you’ve ever tried.
Pear cake with red wine and chocolate ganache
- 3-4 firm Bosc pears
- 1 cup of water
- 1 1/2 cup red wine
- 1 teaspoon of cinnamon
- 3-4 whole cloves or 1/4 teaspoon ground cloves
- 2 eggs
- 1/2 whole coconut milk
- 1 teaspoon apple cider vinegar
- 11 tablespoons unsalted butter
- 1 1/2 cup coconut sugar
- 1/2 cup red wine
- 1/2 teaspoon pink salt
- 1/2 cup 85% dark chocolate chips or bar, broken into small pieces
- 1 tablespoon of vanilla extract
- 1/2 cup cocoa powder
- 1 cup gluten-free or plain all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup dark chocolate chips
- 1/3 cup whole coconut milk or heavy whipping cream
- 2 tablespoons spiced wine reserved (see recipe notes)
- Skin the pears and remove the stems, seeds and core. Cut in half. Add the water, red wine, cinnamon and cloves to a saucepan and place the pears in the liquid. Bring the wine mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, until the pears are tender. Remove the pears from the red wine and let cool. Continue to simmer until the sauce has reduced and reserve 2 tablespoons for the chocolate ganache.
- Preheat the oven to 350 degrees F.
- Grease two 9-inch springform pans with butter or oil and set aside.
- Whisk two eggs in a separate bowl and set aside.
- In a small bowl, add the coconut milk and apple cider vinegar and whisk well. Let stand at least 5 minutes.
- In a separate saucepan, melt the butter over low heat. Whisk in the coconut sugar then remove from the heat and add the red wine and salt until well blended. Quickly add the dark chocolate pieces and stir constantly until the chocolate is melted. Add the vanilla extract and whisk again.
- Add about a third of the chocolate mixture to the beaten eggs. Mix well then pour into a mixing bowl with the rest of the chocolate mixture.
- Add the coconut milk mixture, cocoa powder, flour, baking powder, and baking soda, and mix until well blended.
- Pour the cake batter into two greased cake pans.
- Cut the wine-poached pear halves into wedges and place them in your desired pattern on the cake batter in the cake pans.
- Bake the cakes for 20-30 minutes.
- While the cakes are baking, add the dark chocolate and coconut milk or heavy cream to a small saucepan. Heat over low heat until chocolate is melted, whisking to combine well. Add the reserved wine sauce and whisk again. Remove from heat and set aside.
- Remove the cakes from the oven and let them cool completely before removing them from the springform pans. Place a cake on a tray or cake stand and drizzle chocolate ganache over it. Then place the second cake on the first and pour the rest of the chocolate ganache on top.
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Recipe and photos by Sarah Anderson.