Roasted Pear Cake With Chocolate Sauce
peeled and sliced in 1/4" slices
Spread the pear slices on a baking sheet and roast until tender, about 10 mins. Transfer the pears to a food processor and puree until smooth. Set aside. Reduce to oven to 350 F.
Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing until very light; batter may appear curdled at this point. Mix in vanilla and the pear puree. Sift together the flour, salt, and baking powder. Mix dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and re-invert onto a cake plate.
Put the chocolate in a double boiler over barely simmering water. Stir occasionally until melted. Whisk in the cream and brandy. If the sauce was made ahead, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.
Preheat oven to 400 F. Butter and flour a 10-inch tube pan.
Use firm Bartlett pears.