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The recipe for chocolate cake and poached pear with Ninkasi Porter beer from Lyon

undefined undefined 8 avril 2021 undefined 10h15

undefined undefined 20 février 2024 undefined 14h07

The Editor

Margaux Delaporte - Instagram

Any true Lyonnais knows Ninkasi beers like the back of their hand. Founded in 1997 in Gerland, the Ninkasi company now has 19 restaurants, a beer brand, a brewery, and a French concert hall. The line between beer and cuisine was becoming blurred, so the Lyonnais establishment challenged Margaux Delaporte, a chef at the Parisian restaurant Diggity, to create a recipe using chocolate and Ninkasi Porter de Lyon beer. Full of imagination, Margaux concocted a chocolate cake with poached pears in Ninkasi Porter beer, which can be found on the Ninkasi website.

Ingredients

Poached pears in beer:

  • 2 Williams pears
  • 1 bottle 33cL of Ninkasi porter from Lyon
  • 100 ml of water
  • 1 packet of vanilla sugar
  • 2 tablespoons of buckwheat


Chocolate cake (for a 17 cm mold):

  • 200g of dark baking chocolate
  • 20 cl of almond milk
  • 20 cl of coconut milk
  • 4 fresh whole eggs
  • 40g of brown or blond sugar
  • 35g of flour T45 or T55
  • A little butter (or coconut oil for a 100% lactose-free recipe) and flour to coat the mold


Preparation

Poaching the pears:

  • Toast the buckwheat in a hot pan, making sure to stay close to prevent it from burning. When a nice roasted smell is released, remove the grains from the heat and reserve them in a small bowl.

  • Peel the Williams pears (known for their firm flesh) delicately just before dipping them in the syrup to prevent oxidation.

  • For the poaching syrup, mix the Ninkasi Porter from Lyon, 100 ml of water, and the vanilla sugar packet in a saucepan. Then add the buckwheat before adding the pears.

  • Bring to a boil for 5 minutes, then simmer for 20 minutes on low heat.

  • Drain and let the pears cool.
Cut the pears into 5mm slices lengthwise, around the core. Chocolate cake: - Melt the chocolate gently in almond milk and coconut milk, monitoring the temperature so it doesn't rise too quickly. - Preheat your oven to 200°C while the chocolate melts. - In a bowl, beat the eggs and sugar. Gradually add the flour. - Once the chocolate is melted, gently incorporate it into the mixture with a spatula to maintain its fluffy texture. - Butter and flour your mold. - Pour half of the chocolate batter into the mold, then add a layer of pears and cover with the remaining batter.
  • Sprinkle with buckwheat, which will toast and bring new toasted notes.
  • Bake at 200°C for 20 minutes.
Check out this post on Instagram

A post shared by Mgx Dlp (@mgxdlp)

To get the Ninkasi Porter from Lyon, click here!


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