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Two slices of Chocolate and Pear Cake on a grey rustic table. The slices shown the pears baked inside and almonds on top
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Chocolate Pear Cake

This fall inspired Chocolate Pears Cake is indulgent, delicious and super simple to make,. It comes together in just over an hour. Pears add moisture and fresh flavor to this rich and intensely chocolate cake
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: Italian
Servings: 12 slices
Author: Alessandra

Ingredients

  • 200 flour
  • 150 g caster sugar
  • 3 pears
  • 120 g butter
  • 2 eggs
  • 100 g dark chocolate
  • 120 ml of milk at room temperature
  • 40 g cocoa
  • 1 baking powder 16 gr.
  • half vanilla bean seeds
  • flaked almonds

Instructions

  • Preheat the oven to 180°C.
  • Sift the flour with the baking powder, and the cocoa.
  • Melt the chocolate and butter in the microwave or in a water bath and leave to cool.
  • In a bowl, mix the eggs with the sugar and vanilla seeds with an electric mixer until the mixture is frothy and clear. Still stirring, pour in the melted butter and chocolate.
  • Add the lemon zest and vanilla extract.
  • Add the flours, one spoon at a time, taking care to mix it well each time and alternate with the milk. Do not overmix the batter
  • Grease well and coat with flour a 24 cm cake tin
  • Pour the mixture into the cake pan and smooth the top with a spatula. Give the pan a couple of taps on the surface to release any bubbles.
  • Peel the pears and cut them into slices. Arrange ¾ of the cut pears on top of the batter and press them down.
  • Sprinkle the sliced almonds over the cake and top with the remaining pears
  • Bake in the oven for about 1 hour. It will be ready when the toothpick inserted into the centre comes out without wet batter.
  • Let it cool in the tin for 10 minutes then transfer it to the wire rack.

Notes

Eggs must triple their volume, which helps create a texture that is light and fudgy. To beat eggs, I recommend using a mixer.
I recommend to take only the yellow part of the lemon zest, the white one is very bitter.

Substitutions & Variations

  • Pears - you can choose to put the pears in slices, to put them inside the dough or on top. Toss and rest them with lemon and sugar for a more taste and softness.
  • Flaked Almonds - can be replaced with chopped nuts or hazelnuts
  • Vanilla extract - you can add cinnamon or ground ginger instead

Storage

Store the pears cake in an airtight container at room temperature for ⅔ days and then I recommend storing it in an airtight container in the fridge for 2 days.
To freeze the pear cake, wrap it or each individual slice in plastic wrap and then place in an airtight container or bag in the freezer. Make sure it is completely cool before freezing.
To thaw, transfer the cake overnight in the refrigerator. Be sure to leave the cake to come to room temperature before enjoying.

How to serve this cake

You can serve this chocolate cake on its own with a dusting of powdered sugar, or you can dress it up with whipped cream.

Can I make this cake recipe dairy free?

You can definitely substitute milk and butter for a non-dairy alternative.

How do you know when a cake is done?

It will be ready when the toothpick inserted in the center comes out dry. If it comes out with some dough around it, you will have to continue cooking and try again after 5 minutes.