The cocoa and pear cake is a super quick recipe to prepare a creamy and seasonal dessert. Grandma Benedetta makes it with butter and cream cheese, but without milk and dark chocolate. An easy cake that can also be prepared simply with the Thermomix.
SEASON and HARVEST of #pears – from late June to December depending on the variety.
RECIPES with pears
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: Serves for a 9-inch or 10-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 307.81 (Kcal)
- Carbohydrates 37.64 (g) of which sugars 17.48 (g)
- Proteins 8.37 (g)
- Fat 15.64 (g) of which saturated 7.49 (g)of which unsaturated 4.90 (g)
- Fibers 4.94 (g)
- Sodium 74.91 (mg)
Indicative values for a portion of 100 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
Cocoa and Pear Cake
- 1/2 cup butter (for a light result, use 1/2 cup peanut oil)
- 1/2 cup robiola (or cream cheese) (or other spreadable cheese like Philadelphia)
- 3 eggs (medium)
- 2/3 cup sugar
- 1 2/3 cups flour (all-purpose or type 1)
- 1/3 cup cocoa powder
- Half packet baking powder (about 8 grams)
- 1 pinch fine salt
- 3 pears (ripe and sweet)
Tools
- Hand whisk
- Springform pan round 9 inches
BAKE in a static oven at 350°F for 50 minutes.
Cocoa and Pear Cake
First of all, take the fresh ingredients out of the fridge (for perfect cake results, all ingredients should always be at room temperature) and soften the butter. In the meantime, weigh all the ingredients. Butter and flour the cake pan (9-inch or 10-inch for a more or less tall cake).
In a bowl, break the eggs and using a hand or electric whisk, beat them with the sugar, then add the butter (or oil), cream cheese, and mix again. Sift the flour with the cocoa and baking powder over it and mix the batter until it is smooth.
Pour the batter into the cake pan and level it with the back of a spoon. Peel and slice the pears thinly, then use them to decorate the cake.
Bake in a preheated static oven at 350°F for about 50 minutes, adjust according to your oven.
Once baked, turn off the oven and leave the cake inside for another 10 minutes, this step helps stabilize its consistency and prevents sinking.
Remove from the oven when it is cold and, if desired, sprinkle with powdered sugar before serving. Great accompanied with a dollop of whipped cream or a scoop of vanilla ice cream.
STORING the cocoa and pear cake
To store the cocoa and pear cake, let it cool completely. Then place it in an airtight container and keep it at room temperature for up to two days. For longer storage, refrigerate and consume within four days.
For longer preservation, slice it and wrap each piece with plastic wrap (or place it in a container) and freeze. Defrost at room temperature when needed.
