There are desserts that captivate at the first bite, thanks to the simplicity of the ingredients and the harmony of the flavors. The Pear, Cocoa, and Amaretti Dessert in Air Fryer is just one of these: soft, moist, fragrant, without flour, without yeast, very easy to prepare. This dessert is nothing but the original version of my apple, cocoa, and amaretti cake, with a soft and melting consistency.
The pear puree in the batter gives a creamy and enveloping texture. The unsweetened cocoa adds an intense and deep note, while the crumbled amaretti replace the flour and give the dessert a unique taste and a delicate and melting structure.
The cooking in the Air Fryer is perfect for this type of preparation: the cake cooks evenly, remains soft inside, and releases an irresistible aroma throughout the kitchen, without needing to turn on the oven. It is the ideal dessert when you have little time but don’t want to miss out on something special.
The Pear, Cocoa, and Amaretti Dessert in Air Fryer, is the perfect cake for those who love rich, enveloping cakes and for those who like to surprise at the table with something new but easy to prepare. If you don’t have the ‘friggy’, you can also bake it in the oven; you’ll find the directions at the end of the recipe.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Air frying, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a loaf pan of 10 x 4 inches or a 8-inch round cake pan
- 1.5 lbs pears (conference or abate)
- 4/5 cups unsweetened cocoa powder
- 1/2 cup sugar
- 1 cup amaretti
- 3.5 tbsp butter
- 1 egg (medium)
- 1 pinch salt
- 1 tbsp chocolate chips (optional)
- to taste powdered sugar (or cinnamon)
Tools
Recommended tools
- 1 Air Fryer
- 1 Immersion Blender
- 1 Pan
- 1 Bowl
- 1 Spatula
- 1 Knife
- 1 Loaf pan 10 x 4 inches
Steps
Preparation of the Pear, Cocoa, and Amaretti Dessert in Air Fryer
Clean and peel the pears and dice them. Set aside half for decoration, slicing it.
In a pan, melt the butter, add the sugar and pears, and cook over medium heat until soft
Let them cool slightly
Blend them with an immersion blender until you achieve a smooth puree. Set it aside and let it cool for a few more minutes
In another bowl, pour the sifted cocoa, a pinch of salt, add the egg, and the amaretti crumbled coarsely with your hands
Mix well with a spatula or a spoon
Add the puree and mix again until you get a smooth mixture
Incorporate well with the mixture
Butter a mold, pour the mixture, level the surface, and arrange the slices of the half pear you set aside. I peeled it, but if you prefer, you can leave the skin on. I added a tablespoon of chocolate chips.
Preheat the ‘friggy’ for 2/3 minutes, place the mold on the rack and cook at 320°F for 35 minutes using the bake or air fry setting
When the edge detaches from the mold wall, the cake is ready. It should be moist inside; let it cool completely before removing from the mold
Dust with powdered sugar or cinnamon, slice, and serve. It is even better the next day: the consistency becomes fuller and more enveloping.
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Oven Baking of Pear, Cocoa, and Amaretti Dessert
Preheat the oven and bake at 356°F for about 40 minutes. As with the air fryer cooking, the dessert will be ready when the edge detaches from the mold.
Storage Tips and Variations
The Cocoa and Amaretti Dessert can be stored at room temperature for 2/3 days, covered with a glass dome or plastic wrap.
If you don’t like amaretti, you can replace them with crushed dry biscuits.
If you don’t have a loaf pan, you can use a 8-inch round cake pan, preferably with a springform or removable bottom; it will be easier to remove the cake without breaking it.
Use 500 g of pears (net weight) of the Conference or Abate variety, which corresponds to about 3/4 pears.
