You know those days when you simply crave a dessert that comforts without being too heavy? It happened to me: I was looking for a new idea and stumbled upon the pear and chocolate cake recipe from Ricotta e Miele. It inspired me instantly, and of course, I adapted it to my taste… and this soft and fragrant double-flavor version was born, with pears quickly poached at home and two batters that embrace each other in the oven.
A simple, yet truly elegant cake: perfect for breakfast, a snack, or tea with friends.
- Crepes with Caramelized Pears and Chocolate: An Elegant and Delicious Dessert
- Soft Chocolate Cake without Butter: The Light and Irresistible Dessert
- Pear Ice Cream: The Easy Recipe for a Fresh and Genuine Dessert (with or without an ice cream maker!)
- Potato, Taleggio and Pear Gratin: Creamy and Irresistible
- Difficulty: Very Easy
- Cost: Very Cheap
- Cuisine: Italian
Ingredients
For a 10-inch diameter cake pan
- 3 Williams pears
- 2 eggs
- 1 cup g granulated sugar
- 7 tbsps g butter (softened)
- to taste milk
- 1 2/3 cup g all-purpose flour
- 3/4 cup g almond flour
- 1/2 packet baking powder
- to taste unsweetened cocoa powder
- to taste powdered sugar
- A few pieces dark chocolate (for making stripes)
Tools
- 1 Saucepan
- 1 Stand Mixer
- Bowls
- 1 Spatula
- 1 Cake Pan 10-inch
- Parchment Paper
Steps
Bring half a liter of water to a boil with 80 g of sugar.
Cut the pears in half without peeling them and immerse them in the syrup.
Cook for about 15 minutes, until they become soft.
Let them cool, then peel, core, and slice them lengthwise.
This cooking method makes them sweet, soft, and perfect to not sink too much into the batter.Beat the softened butter with the remaining sugar until light and creamy.
Add the eggs one at a time.
Combine flour, baking powder, and ground almonds.
The batter is rather firm because there’s little butter: add milk little by little until it becomes soft but not liquid.Divide the batter into two bowls.
In one, add cocoa powder until a nice dark color is achieved.
Line the 10-inch pan with parchment paper.
Pour the cocoa batter first, leveling it.
Then add the plain batter and level again.Arrange the pear slices on the surface.
Bake at 356°F for 40 minutes (static oven).
Do the toothpick test: if it comes out dry, it’s ready.Let the cake cool well.
Sprinkle with powdered sugar.
Melt a piece of dark chocolate with a few drops of water.
Using a mini piping bag made of parchment paper, create decorative lines on the surface.
And now… enjoy it!
Tips
Perfect Pears: Williams or Abate are the best because they remain soft but firm.
Almonds: You can use almond flour or finely ground almonds at home.
More Pronounced Double Flavor: Slightly increase the cocoa amount for a stronger contrast.
Moister Center: Add 1 tablespoon of yogurt to the plain batter.
Notes
The batter should not be too runny: it should fall in ribbons, but slowly.
If using smaller molds, reduce the quantities or increase the baking time by a few minutes.
You can replace part of the flour with whole wheat flour (up to 30%).
FAQ – Double-flavor Pear and Chocolate Cake
Can I use oil instead of butter?
Yes, use 80 g of vegetable oil and add one tablespoon of milk less.
Can I use very ripe pears?
Better not: they might break apart during cooking. Choose firm ones.
Can it be frozen?
Yes, wrap slices well. Thaw at room temperature.
How do I store it?
In an airtight container for 3-4 days, away from humidity. You can also portion and freeze it in slices.
Is convection oven okay?
Yes, but lower to 340°F and bake 5 minutes less.
This cake is one of those desserts that never disappoint: simple, fragrant, and beautiful to look at. It’s ideal when you want something genuine with a little special touch. I hope you enjoy this double-flavor version as much as I did… and let me know if you try any variations!
