Caramel chocolate & pear cazuela with salted caramel sauce

Caramel chocolate & pear cazuela with salted caramel sauce

By
From
Cantina
Serves
6
Photographer
Chris Middleton

This comforting crowd-pleaser was born out of a new chocolate, flavoured with caramel, that made its way to the restaurant. We all agreed it would make a great pudding. Cazuela is the name given to a cooking pot or dish in Spanish cooking, and this dish is made in a similar style of pot. The batter is made in two stages as the alcohol tends to affect the mixture if combined too early. Serve with ice cream and salted caramel sauce. Hot, cold and sweet!

Ingredients

Quantity Ingredient
melted butter, for brushing
unsweetened cocoa powder, for dusting
90g chocolate melts
65g flaked almonds
sesame seeds, for sprinkling
vanilla ice cream, to serve
200ml Salted caramel sauce

Poached pears

Quantity Ingredient
4 packham pears, peeled
500ml Stock syrup
1 cinnamon stick
1 star anise

Tequila batter

Quantity Ingredient
4 large eggs
80g caster sugar
1 tablespoon anejo or dark reposado tequila
50g plain flour
375ml milk

Chocolate batter

Quantity Ingredient
400g caramel-flavoured chocolate
200g unsalted butter
4 large eggs
55g caster sugar
2 tablespoons cornflour
1 tablespoon plain flour

Method

  1. Preheat the oven to 180°C.
  2. Brush a deep ovenproof dish approximately 25 cm square or six 250 ml capacity ramekins with butter and dust with cocoa powder.
  3. To poach the pears, place the pears in a medium saucepan, cover with stock syrup, add the cinnamon stick and star anise and bring to the simmer over low heat. Cover with a circle of baking paper, to help keep the pears submerged and gently simmer for 15 minutes. Remove from the heat and leave to cool in the stock. Once cooled remove the pears from the stock, core and quarter them and slice each quarter lengthways into 3.
  4. To prepare the tequila batter, whisk the eggs, sugar, tequila and flour together in a medium bowl, until smooth. Strain through a fine-mesh sieve and set aside for 15 minutes, to rest.
  5. To prepare the chocolate batter, place the chocolate and butter in a medium heatproof bowl and set over a saucepan of barely simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally, until melted. Remove from the heat and set aside to cool slightly.
  6. Place the eggs and sugar in the bowl of an electric mixer and whisk, until very thick and almost doubled in size. Sift the cornflour and plain flour over the top and gently fold to combine. Fold in the chocolate and butter mixture.
  7. Add the milk to the tequila batter and stir to combine.
  8. Gently fold the tequila and the chocolate batters together.
  9. Spoon some of the batter into the prepared dish, scatter with some of the pear, spoon on more batter and repeat until you have used all the batter and pears. Scatter with chocolate melts and flaked almonds.
  10. Bake for 20– 30 minutes, or until just set.
  11. Sprinkle with sesame seeds and serve immediately with vanilla ice cream and a generous amount of salted caramel sauce poured at the table.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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