Pear and Chocolate Cake soft and delicious, an easy dessert I often make when I want something special for breakfast or a snack. Williams pears and dark chocolate pair perfectly: the batter stays moist, fragrant, and truly irresistible. It’s a simple cake that feels like home and captures you with the first bite.
It’s perfect for a special breakfast or a snack with friends, perhaps with a cup of hot tea, a blanket, and a good book. A simple and genuine treat that smells of home.
If you love fruit desserts, try the creamy apple cake, the seven jars cake, or grandma’s soft tart: easy and always appreciated recipes.
Let’s go to the kitchen and prepare it together!
See you soon Susy🐾
Also try👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 265.90 (Kcal)
- Carbohydrates 45.37 (g) of which sugars 32.02 (g)
- Proteins 4.26 (g)
- Fat 8.15 (g) of which saturated 4.54 (g)of which unsaturated 3.04 (g)
- Fibers 2.78 (g)
- Sodium 25.67 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Pear and Chocolate Cake
- 2 Williams pears
- 3 eggs
- 7 oz 55% dark chocolate
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- 1/2 cup potato starch
- 3/8 cup milk
- 1 packet baking powder
- 1 tbsp brown sugar (to decorate the cake surface)
Useful Tools
- Cake Pan 10 inches
- Electric Whisk
- Bowl
- Spatula
Preparation of the Pear and Chocolate Cake
Peel the pears, slice some thinly for the final decoration, and cut the rest into small pieces to put in the batter. Place them in two separate bowls, sprinkling them with a little lemon juice to prevent browning.
Melt the dark chocolate in a double boiler, stirring until smooth and shiny. Let it cool slightly.
Sift the flour, potato starch, and baking powder into a bowl. In another bowl, separate the egg whites from the yolks: beat the egg whites until stiff and set aside.
Whisk the yolks with the sugar until pale and fluffy. Gradually add the sifted flours, alternating with the milk, stirring with a spatula.
Pour in the cooled melted chocolate and mix well. Add the whipped egg whites in several additions, folding them in gently.
Place the pear cubes in the batter and distribute them evenly. Transfer the batter into a greased and floured 10-inch cake pan, arrange the pear slices in a radial pattern on top, and sprinkle with brown sugar. Bake at 350°F (static) for about 50 minutes.
Once cooled, remove from the pan, place on a serving plate, and dust with powdered sugar.
Storage and Tips
The pear and chocolate cake keeps at room temperature under a glass dome for 2 days, or in the fridge for 3–4 days.
You can add a teaspoon of cinnamon to enhance the flavor.
For a gluten-free version, replace the flour with a gluten-free mix.
For a refreshing touch, accompany the slice with whipped cream or vanilla ice cream.
For a refreshing touch, accompany the slice with whipped cream or vanilla ice cream.
Frequently Asked Questions about Pear and Chocolate Cake
Can I use another type of pears?
Yes, Kaiser or Abate pears are also fine, as long as they are ripe but firm.
Can it be frozen?
Yes, whole or in slices, well wrapped in plastic wrap, for up to 2 months.
