Soft pear and chocolate cake, which is not only easy and quick but also uniquely delicious, one of the best pear cakes made in recent years!
A delightful dessert thanks to the perfect combination between the sweetness and juiciness of pears and the rich and intense taste of cocoa.
The peculiarity of this cake is that although it is moist and soft, it doesn’t crumble and stays perfect as if freshly made for a long time.
It’s a cake in perfect easy style: just 1 bowl and electric whisks, or you can use a stand mixer, whichever you prefer, and finally, add chopped pears, and in less than 10 minutes, it goes into the oven.
As for the pears, you can use whichever you prefer, the important thing is that they are firm and crunchy to avoid releasing too much juice during cooking.
A soft and moist cake at the same time, perfect for all occasions, from breakfast to snack, and even after meals.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 273.23 (Kcal)
- Carbohydrates 41.58 (g) of which sugars 21.19 (g)
- Proteins 5.97 (g)
- Fat 10.19 (g) of which saturated 6.12 (g)of which unsaturated 3.79 (g)
- Fibers 2.35 (g)
- Sodium 121.55 (mg)
Indicative values for a portion of 80 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 Soft Pear and Chocolate Cake
- 2 cups all-purpose flour
- 0.25 cup potato starch
- 3 pears (2 pears in the batter, 1 for decoration)
- 1 cup sugar (or 70g of stevia or 180g of erythritol)
- 3 eggs (at room temperature)
- 6 tbsp butter (or 65g of seed oil)
- 2 oz 55% dark chocolate
- 0.4 cup milk (at room temperature)
- 0.25 cup unsweetened cocoa powder
- 2 tbsps rum (optional or replace with milk)
- 1 packet baking powder
- 1 pinch salt
- 1 knob butter (to grease the pan)
- as needed all-purpose flour (to dust the pan)
- as needed powdered sugar
Tools
- Stand Mixer
- Cake Pan
- Parchment Paper
- Saucepan
- Sieve
- Kitchen Scale
- Measuring Jug
Steps for the Soft Pear and Chocolate Cake
First, line the bottom of a 24 cm springform pan with parchment paper, and butter and lightly dust the sides with flour. Preheat the oven to 350°F, static mode.
In the first phase of the batter, use electric whisks or an electric beater.
First, beat the eggs with the sugar and a pinch of salt.
You need to dissolve all the sugar well until you get a nice light and frothy cream.
Then, lower the speed of the beater, and add the flour, potato starch, baking powder, and sifted unsweetened cocoa powder, and finally the milk.
In a saucepan, melt the butter and dark chocolate in a bain-marie.
Add it to the mixture (the melted chocolate should not be boiling. Let it cool down slightly before adding it to the batter).
Peel 2 pears and cut them into large chunks.
Take the batter and add the pear chunks and two tablespoons of rum, and mix to combine everything. (I added the rum, and I must say it goes perfectly, but you can replace it with another liquor or two tablespoons of milk).
The cake batter is ready.
Transfer it into the previously prepared 24 cm pan.
Evenly distribute all of the batter without pressing it down.
Then peel the remaining pear and cut it into long, thin slices.
Arrange the pear slices in a radial pattern.
Bake in the oven at 350°F for 50-55 minutes.
(Always do the toothpick test, avoiding pulling the cake completely out of the oven).
Your chocolate and pear cake is ready.
Let it cool before removing it from the base.
Serve it with a light dusting of powdered sugar.
Enjoy your meal.
Advice
It stays moist and delicious as if freshly made for up to 5 days in a cake container.
You can store the cake in a cool and dry place, possibly covered with a cloth, or you can refrigerate it, especially in the warm season.
You can replace the butter with 65 g of seed oil plus 2 tablespoons of milk, but with butter, it becomes more “melt-in-your-mouth”.
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FAQ
If you are lactose intolerant?
For a lactose-free pear and chocolate cake, you can replace the milk with rice milk and the butter with sunflower seed oil.
