The ricotta, pear, and chocolate cake is a very soft and easy dessert to prepare for everyday breakfast or snacks. A delicious cake whose ingredients are similar to those used in the ricotta and chocolate cake, to which I also added pears. I recently realized I have few recipes on the blog with this fruit. Did you know that pears are false fruits? The true fruit is actually the core. Besides this peculiarity, pears contain plenty of water, fiber, vitamins, and minerals.
Usually consumed raw after a meal or as a snack, these false fruits can also be used to prepare sweet and savory recipes, like the puff pastries with pears and gorgonzola. However, today I want to share this truly delicious cake recipe, which has been a huge success in my house. Proud to have made my family eat pears since almost no one likes this fruit.
A delicious cake that brings everyone together, with a delightful mix of flavors and textures. The presence of ricotta ensures a soft dough, the pears provide a moist texture, and the chocolate adds an extra note of indulgence to this dessert. I would say it’s time to start cooking. Let’s head to the kitchen because the ricotta, pear, and chocolate cake will be ready in a click!
If you are interested in other recipes with pears, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 307.05 (Kcal)
- Carbohydrates 51.73 (g) of which sugars 31.19 (g)
- Proteins 8.35 (g)
- Fat 8.07 (g) of which saturated 3.17 (g)of which unsaturated 1.48 (g)
- Fibers 1.99 (g)
- Sodium 47.64 (mg)
Indicative values for a portion of 116 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
- 1 egg
- 2/3 cup sugar
- 1/2 cup ricotta
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup chocolate chips
- 1 Williams pear
- vanilla (to taste)
Tools
- Mixer
- Bowl
- Cutting Board
- Knife
- Non-stick Baking Pan 8 x 8 inches square
- Parchment Paper
Steps
First, put the egg, sugar, and vanilla in a bowl and beat the ingredients with an electric mixer until the mixture is fluffy. Then add the ricotta and continue mixing with the electric whisk until well blended.
Next, incorporate the flour and baking powder, still using the electric whisk. When the dry ingredients are well combined, add the chocolate chips. Then mix with a spatula using a bottom-to-top motion to avoid flattening the mixture. You should get a rather dense batter.
Pour everything into an 8-inch square baking pan lined with parchment paper. Since it’s a dense batter, you can help yourself by slightly moistening the pan before placing the parchment paper: this way, it will stay in place when you spread the batter in the pan.
Separately, prepare a pear by removing the skin and core and slicing it into half-inch thick slices. Arrange the pear slices on the surface of the cake, side by side, and bake in a preheated static oven at 356°F for 30 minutes. Cooking times are approximate, so I recommend doing the toothpick test to check for doneness.
After the baking time, remove the cake from the oven and let it cool. Then remove it from the pan and cut it into cubes before serving.
Variations and Tips for Ricotta, Pear, and Chocolate Cake
The ricotta, pear, and chocolate cake can be stored in a cool, dry place for two to three days covered with a glass dome.
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FAQ Questions and Answers for Ricotta, Pear, and Chocolate Cake
Can I freeze the cake?
No, it cannot be frozen.
