Pears and chocolate with a hint of soy sauce? You might not have expected this combination to be so good! Indeed the Pear Upside Down Cake with Soy Sauce and Chocolate is a very interesting experience that will make you want more!
Have you met someone who doesn’t like pears? My better half is one of these strange people. He doesn’t even realise what he is missing. Pear is a wonderful fruit with very soft and delicate taste and lots of fibre. In my view it is a very underestimated fruit: it goes well with many other flavours like chocolate, vanilla, caramel, cinnamon… One good thing is that its taste is never excessive or predominant. And if I have to choose the best friend of the pear, I would definitely pair it with chocolate as I find this combination really scrumptious and decadent.
I made this cake for the Kikkoman Challenge and it turned out really good. The soy sauce is a special touch in this cake and it goes very well with the rest of the ingredients. This is the type of cake that every chocolate lover would appreciate highly.
In relation to the soy sauce, the one with less salt is the better option for this recipe. Of course you can also make it with the regular one, just in this case you might decide to increase also the sugar quantity.
And as we all know, chocolate and soy sauce go well not only with pears but with many other fruits, so this cake can have many different variations. You may want to try it with mango, orange, raspberry… and many others.
I would like to challenge you to prepare this cake on your own – with pears or with other kind of fruit. You just need to take a photo of the result and to upload it to the Challenge Webpage and you will receive automatically an e-book with traditional recipes using soy sauce (in Bulgarian). You will also have the chance to win other prises – more details here.
You can participate in the challenge until November 14th, 2018!
I will be really happy to see your creations and to receive your feedback about the recipe, in case you want to share it in social media!
And don’t forget that by participating in the challenge you are supporting me in my path to becoming a professional food blogger!
I am really curious to see your interpretations of this recipe!
- 2 medium pears
- 25 g butter
- 1 tbs soy sauce preferably with less salt
- 20 g white sugar
- 30 g dark brown sugar
- 100 g white sugar
- 50 g dark brown sugar
- 3 eggs
- 120 g dark chocolate melted
- 60 ml vegetable oil
- 50 ml milk
- 2 teaspoons vanilla extract
- 2 tbs soy sauce
- 170 g all purpose flour
- 10 g cocoa powder
- 2 teaspoons baking powder
Preheat oven to 180 degrees C (350 degrees F). Line a rectangular baking pan with parchment paper and grease very well.
Peel core and cut the pears into thin slices. Arrange the slices very closely on the bottom of the pan to overlap one another.
In a small saucepan heat butter, the two kinds of sugar and soy sauce. When the mixture starts simmering, lower the heat. Stir and cook 1-2 minutes, until the sugar melts completely.
Pour the mixture over the pears. Set aside while preparing the batter.
In a bowl combine flour, cocoa and baking powder and stir.
In a large mixing bowl with an electric mixer at high speed beat eggs and the two kinds of sugar until the mixture becomes thick and foamy (about 5 minutes). Add oil, milk, vanilla and soy sauce and beat shortly at a lower speed until combined. Using a rubber spatula, gradually fold in the flour and cocoa mixture. At the end add the melted chocolate, carefully mixing with the spatula until absorbed.
Pour the batter in the pan, on top of the pears. Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean or just with 1-2 crumbs.
Let the cake cool completely inside the pan. If necessary trim slightly the top in order to become flat.
Carefully invert the pan over a rectangular serving plate. Remove the pan and the paper (very carefully because the paper will be soaked).
Keep leftovers refrigerated for 2-3 days.
Alternatively you can use a 8 inch (20-22 cm) round cake pan (not a spring form pan!), or a rectangular pan with different dimensions and volume capacity 1,5 - 2 l.