The pear and chocolate cake is one of those desserts you could eat every day without ever getting tired.
I still remember the first time I made pear and chocolate cake, I wanted to impress my friends at dinner, but I only had 3 pears and some chocolate chips, a combination I’ve always loved.
And so my pear cake with chocolate chips was born, and from that day it became my “evening-saver” dessert, the one I prepare when I want to impress without complicating my life too much.
Soft, fresh thanks to the fruit, delicious thanks to the chocolate, it’s the perfect treat in every season. They may call it a pear and chocolate cake, chocolate and pear cake or even chocolate pear cake: it’s always a delight that wins at the first bite.
And when I crave chocolate, I turn to the chocolate and pear cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing pear cake with chocolate chips
- 2 eggs
- 130 g erythritol
- 250 g ricotta
- 100 g type 1 flour
- 3 pears
- 100 g chocolate chips
- 8 g baking powder
- 1 pod vanilla
- to taste powdered sugar
- 60 ml vegetable milk
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Pan
- 1 Spatula
Steps for preparing the pear, chocolate, and ricotta cake
For a perfect preparation, WATCH THE VIDEO RECIPE
Start by removing the peel from the pears, the core, and the seeds.
Cut 2 pears into pieces and one into not too thin slices and set aside.
In a bowl crack the eggs and add the erythritol or sugar, and beat with electric whisks until you obtain a frothy mixture.
While still beating, add the milk in a stream.
Incorporate the ricotta and mix with a kitchen spatula, add the vanilla pod, flour, and baking powder. Lastly, the chocolate chips and the pears cut into pieces, and mix from top to bottom until you obtain a homogeneous mixture.
Transfer to a cake pan d.24 lined with baking paper and decorate with the pear slices forming a flower and decorate the center with chocolate chips.
Bake at 356°F for about 30 minutes. Before removing, do the toothpick test.
The pear and chocolate cake in an air fryer bakes at 320°F for about 25-30 minutes. Check the last few minutes and do the toothpick test. If still raw, continue cooking at 302°F for another 5 minutes or so. Each air fryer model may vary slightly in cooking times
Storage
The pear and chocolate chip cake from Giallozafferano can be stored at room temperature for a few hours. Then keep it in the fridge wrapped in cling film or in an airtight container.
For freezing, wait until it’s cold: never freeze it while warm, otherwise, condensation forms, and the cake risks becoming watery.
Single portions: It’s better to cut it into slices and freeze them separately, so you can defrost only what you need.
Wrap each slice (or the whole cake) in food wrap and then in a freezer bag, removing the air.
It keeps for 2 months. Defrost in the fridge for a few hours or at room temperature.
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FAQ (Questions and Answers)
What kind of ricotta is best to use?
It’s best to use well-drained cow’s milk ricotta
What is erythritol?
Erythritol is a natural sweetener with zero calories and no glycemic index, used as an alternative to sugar
Can I substitute erythritol with sugar?
Yes, with the same quantity
Can I use type 00 flour instead of type 1 flour?
Yes, you can use type 00 flour, but remember that type 1 flour is less processed and stone-ground
