- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 eggs, at room-temperature
- 4 ounces (1 stick) unsalted butter
- 3/4 cup sugar
- 2 pears, peeled, in a small dice
- 3/4 cup bittersweet chocolate chunks
Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs, set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick, will take about 9 minutes
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). Remove from the heat
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to lose volume, turn the mixture down to stir, and add the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter just until the ingredients are combined
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or a tester comes out clean.
Serve warm or cold, with whipped cream
From Smitten Kitchen