Pear Chocolate Cake in a Pressure Cooker
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Pear Chocolate Cake in a Pressure Cooker

Pear Chocolate Cake in a Pressure Cooker
Prep Time10 mins
Cook Time38 mins
Total Time48 mins
Course: Dessert
Cuisine: World
Keyword: chocolate cake, pear cake, pear chocolate cake
Servings: 8 slices
Calories: 361kcal
Author: Teenuja Dahari - veganlovlie.com

Ingredients

  • 4 ripe California Bartlett pears peeled and bottom part removed

For the cake:

    Dry -

    • 150 g whole spelt flour [1 1/4 cups] substitute with wholewheat or all-purpose/plain flour
    • 30 g cocoa powder [5 tablespoons]
    • 12 g cornstarch [1 tablespoon]
    • 1 1/2 teaspoons baking powder
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 teaspoon cinnamon powder

    Wet -

    • 225 mL soy milk [1 cup + 1 tablespoon], almond, cashew or coconut milk is also good
    • 1 tablespoon rice vinegar apple cider vinegar or lemon juice is also good
    • 1 teaspoon vanilla extract
    • 135 g granular sugar [2/3 cup], like demerara, turbinado or blond sugar
    • 60 mL melted coconut oil [1/4 cup], sunflower or olive oil is also good

    Chocolate ganache glaze

    • 50 - 100 g dark chocolate [1.7 - 3.5 oz], *see notes
    • 60 - 120 mL non-dairy milk [1/4 - 1/2 cup], I used soy milk

    For the pressure cooker** (see notes)

    • 2 cups water

    Bakeware and materials

    • 18 cm spring-form cake pan [7-inch]
    • For smaller pressure cookers use a 15 cm / 6-inch spring-form cake pan. (Measure the diameter of your pressure cooker to be sure).
    • Parchment paper /aluminium foil if using
    • Cotton twine or other piece of strong string – 2 pieces each 4 times the width of the pan. This will help to create a handle.
    • Steamer rack

    Instructions

    • Prepare the cake pan, parchment paper ‘lid’ and string according to the instructions above. (Watch the video for visual instructions).
    • If you are baking the cake, preheat the oven at 180C / 350F.

    Prepare the pears

    • Peel the pears and remove the bottom part.
    • Rub them with a slice of lemon to prevent browning.

    For the cake

    • In a measuring jug, place the milk and vinegar. Leave the mixture to stand for a few minutes.
    • Meanwhile, in a large mixing bowl, mix all the dry ingredients together.
    • In the measuring jug, add the rest of the wet ingredients and stir well.
    • Make a well in the centre of the dry ingredients and pour the wet ingredients.
    • Mix to incorporate all the ingredients into a smooth batter.
    • Do not whisk or over-mix this mixture.
    • Place both pieces of string under the prepared spring-form pan, centre of strings matching centre of pan.
    • Pour the batter into the cake pan.
    • Insert the pears into the batter until they are almost touching the bottom but leave a little bit of batter underneath them.
    • Cover the pan with the parchment paper 'lid' and tie the strings around the pan to make a handle (as shown in the video).
    • Place a steamer rack in the pressure with 2 cups of water. For stovetop pressure cooker: Add one extra cup of water.
    • Gently lower the cake tin onto the rack and leave the string in there.
    • Close the pressure cooker.
    • Turn the valve to the closed position.
    • Set the settings on manual, maximum pressure for 38 minutes.
    • Press the start button and let the pressure cooker do its magic.
    • For stovetop pressure cooker: Steam for 38 minutes as from the first whistle.
    • After the time is up, let the pressure go down naturally, i.e. do not quick release it. This will take about 20 - 25 minutes.
    • Once the red indication is down in the 'safe to open' position, open the pressure cooker.
    • Grab the strings and remove the cake tin.
    • Remove the parchment paper lid.
    • Test for doneness by inserting a skewer in the middle of the cake away from the pears. It should come out clean with just a few crumbs but no batter.
    • Allow the cake to cool completely before demoulding.
    • Baking instructions: Bake in a preheated oven at 180C / 350F for 40 - 45 minutes or until a skewer inserted in the middle comes out clean.

    For the ganache

    • Make a double boiler by placing some water in a saucepan with a bowl on top.
    • Turn on the heat.
    • Break the chocolate into the bowl.
    • When the chocolate starts to melt, stir a few times until all is melted and smooth.
    • Remove the bowl from the saucepan and add the milk a little at a time while continuously stirring.
    • You should get a smooth thick chocolate sauce with a dripping consistency but not runny.
    • Drizzle or spread the chocolate ganache on the cake using a spoon or spatula. You can smooth it out around the edge if you wish but I like the irregular drippings.
    • To serve make sure to cut half a pear with each slice of cake.
    • This cake will keep in the refrigerator for 3 - 4 days and it is even tastier the next day.
    • You may serve it cold or warm with a scoop of ice cream.

    Video

    Notes

    *If you wish to cover the whole cake with chocolate, use 100 g. For a light drizzle, 50 g should be enough. Adjust the amount of milk required accordingly.
    **If you have a stovetop pressure cooker, add 1 more cup of water. For steamer pot, keep adding water as required.
     
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