4ripe California Bartlett pearspeeled and bottom part removed
For the cake:
Dry -
150gwhole spelt flour[1 1/4 cups] substitute with wholewheat or all-purpose/plain flour
30gcocoa powder[5 tablespoons]
12gcornstarch[1 tablespoon]
1 1/2teaspoonsbaking powder
1/8teaspoonbaking soda
1/8teaspoonsalt
1/2teaspooncinnamon powder
Wet -
225mLsoy milk[1 cup + 1 tablespoon], almond, cashew or coconut milk is also good
1tablespoonrice vinegarapple cider vinegar or lemon juice is also good
1teaspoonvanilla extract
135ggranular sugar[2/3 cup], like demerara, turbinado or blond sugar
60mLmelted coconut oil[1/4 cup], sunflower or olive oil is also good
Chocolate ganache glaze
50 - 100gdark chocolate[1.7 - 3.5 oz], *see notes
60 - 120mLnon-dairy milk[1/4 - 1/2 cup], I used soy milk
For the pressure cooker** (see notes)
2cupswater
Bakeware and materials
18cmspring-form cake pan[7-inch]
For smaller pressure cookersuse a 15 cm / 6-inch spring-form cake pan. (Measure the diameter of your pressure cooker to be sure).
Parchment paper /aluminium foilif using
Cotton twine or other piece of strong string – 2 pieceseach 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.Link to original post - Pear Chocolate Cake in a Pressure Cooker - https://veganlovlie.com/pear-chocolate-cake-pressure-cooker/