Chocolate and Pear Cake

This chocolate and pear cake recipe combines the best of in season pears and dark chocolate. It's a truly magical combination.

This post will:

• Warm you up if you're feeling cold.
• Provide a comfort food hit - I mean, there's chocolate!
• Offer substitutions if you don't have the necessary ingredients.
• Provide a full recipe to help you make the best chocolate and pear cake.

🥘 Ingredients

• 100 g chocolate, 70% cocoa solids
• 1 teaspoon vanilla paste
• 100 g butter, unsalted
• 4 eggs, separated (you can use 3 larger ones)
• 100 g raw sugar, caster or superfine
• 100 g almond meal
• 1 pinch sea salt
• 3 pears, cleaned cored and sliced in half

The chocolate and pear cake is naturally gluten free using almond meal as the flour of choice.

There's also some good quality butter, dark chocolate, sugar and eggs.

I've spiced it up with some vanilla and I also think cinnamon would work beautifully too.  In fact, this cake is quite versatile you can add any fruit on top.  

I did a version of this the other day with frozen raspberries and a good splash of Chambord added to the batter.

Just a note regarding the pears if you plan on making this. I used Packham pears that were definitely on the "crunchier" side.

Whilst they did soften up in the oven I think a good idea would be to blanch them for five minutes before adding them to the cake. Or just use softer, riper pears.

🔪 Instructions

1. Preheat your oven to 160 deg C using the fan force option. Grease and line a 20cm springform baking tin and set aside.
2. Using the double boiler method melt the chocolate and butter until well incorporated. Add the vanilla, stir and set aside.
3. In a spare bowl combine the egg yolks and sugar and whisk until thick, pale and creamy. Set aside.
4. In another bowl, beat the egg whites until stiff and set aside.
5. To make the cake batter add the creamed sugar mixture, almond meal and sea salt to the melted chocolate combination and stir until combined. Finally, fold through the egg whites very gently, making sure they are well incorporated.
6. Pour the cake batter into the baking tin and cook for 5 mins. Remove the cake and arrange the pears cut side down and bake for a further 40-45 mins or until a skewer inserted comes out clean. Allow to cool for 10 mins before removing the cake and allowing to cool completely. Dust with icing sugar and serve with double cream, creme fraiche or yoghurt.

Please don't be put off by the amount of dishes used to make this chocolate and pear cake.  I can assure you it's totally worth it.

🥗 Side dishes

 Serve this up with some deliciously sinful double cream, creme fraiche or even Greek yoghurt.

📖 Variations

There is certainly no shortage of chocolate cakes here at Souvlaki For The Soul.

I encourage you to check out the following creations:

• Try this dramatic chocolate and beetroot cake
• Paleo? The best paleo chocolate cake I've tried!
• Love Nutella? Try this hazelnut meal and chocolate cake

📖 Recipe

Chocolate And Pear Cake

5 from 2 votes

Prep: 30 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 8 slices

Cuisine: Traditional

Author: Peter G

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A gorgeous chocolate cake made with in-season pears and dark chocolate. Keep this one bookmarked!

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Conversions

Ingredients

 

1x2x3x

• ▢ 100 g chocolate, 70% cocoa solids
• ▢ 1 teaspoon vanilla paste
• ▢ 100 g butter, unsalted
• ▢ 4 eggs, separated (you can use 3 larger ones)
• ▢ 100 g raw sugar, caster or superfine
• ▢ 100 g almond meal
• ▢ 1 pinch sea salt
• ▢ 3 pears, cleaned cored and sliced in half

Cook ModePrevent your screen from going dark

Instructions 

• Preheat your oven to 160 deg C using the fan force option. Grease and line a 20cm springform baking tin and set aside.
• Using the double boiler method melt the chocolate and butter until well incorporated. Add the vanilla, stir and set aside.
• In a spare bowl combine the egg yolks and sugar and whisk until thick, pale and creamy. Set aside.
• In another bowl, beat the egg whites until stiff and set aside.
• To make the cake batter add the creamed sugar mixture, almond meal and sea salt to the melted chocolate combination and stir until combined. Finally, fold through the egg whites very gently, making sure they are well incorporated.
• Pour the batter into the baking tin and cook for 5 mins. Remove the cake and arrange the pears cut side down and bake for a further 40-45 mins or until a skewer inserted comes out clean. Allow to cool for 10 mins before removing the cake and allowing to cool completely. Dust with icing sugar and serve with double cream, creme fraiche or yoghurt.

Nutrition

Serving: 1 slice | Calories: 346 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 10 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Souvlaki For the Soul

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