The dark cocoa and pear cake is a soft and light preparation that will satisfy your craving for a delicious dessert.
In my opinion, when cocoa or chocolate is paired with pears, one can only think of something good.
Today I want to tell you about the recipe for this fluffy little cake, nice to present at the table and as you will see, it will not be excessive in calories.
Good and well-balanced ingredients, will give you a little dessert to enjoy during your breaks.
If you love dark cocoa and its countless benefits, check out these other recipes immediately below:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need to prepare it.
- 1 1/4 cups whole wheat flour (if you want, you can also use the mixed 7-grain one)
- 2 eggs
- 2 pears
- 1/4 cup whole cane sugar (you can also use white granulated sugar if you prefer)
- 1/4 cup corn oil (or sunflower oil)
- 2/3 cup 0% fat Greek yogurt (or plain yogurt)
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 pinch fine salt
- to taste hazelnuts (optional, as desired)
Tools
- 1 Cake Pan
- 1 Mixing Bowl
- 1 Electric Whisk
- 1 Spatula
- 1 Sifter
- 1 Knife
Steps
If possible, let the eggs sit at room temperature for a few minutes before using them.
Start working the eggs with the whole cane sugar using the electric whisk in a bowl.If you prefer, white granulated sugar is also fine
When they are nice and frothy, slowly add the oil and yogurt.
At this point, sift the packet of baking powder into the mixture, along with the flour and a pinch of salt, and continue working.Finally, add the unsweetened cocoa powder.
When adding the flour and baking powder, I usually mix the batter by hand.
I prefer to make upward movements with my tool (spatula or fork) and no longer use the whisk.
When the mixture is smooth and frothy, cut the pears.
Place one cut into cubes inside the batter, and slice the other to decorate the surface.
If you want, you can also add some hazelnuts or almonds.
Now pour the mixture into the pan (mine is 8.7 inches) buttered and floured or lined with baking paper.
Place in a preheated oven at 340°F, static mode for about 38 minutes.Always do the toothpick test before turning everything off.
Tips for Storing the Dark Cocoa and Pear Cake
The dark cocoa and pear cake stays soft and fragrant under a glass dome.
However, I recommend keeping it in the fridge if you plan to consume it within two or three days.
Due to the presence of fruit, it is always better not to risk the formation of possible mold if left out of the fridge for too long.
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