The pear and chocolate cake is truly a discovery, soft, moist, melt-in-your-mouth, with a strong chocolate flavor.
Depending on the type of pear chosen, how big you decide to cut it, and its degree of ripeness, you can get different results from the finished cake.
In my case, I chose ripe coscia pears, which I cut into medium/small pieces, thus obtaining a cake where instead of exactly perceiving the pear cubes, they become an integral part of the cake, enriching it with their flavor and giving it more softness, moisture, and sweetness.
It will be hard to resist its call because I assure you this cake is really good.
Don’t worry if the surface tends to crack, as its consistency is quite crumbly.
If you prefer, however, you can flip the cake before sprinkling with powdered sugar, and it will be perfect even in its presentation.
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- Difficulty: Very Easy
- Cost: Economic
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup potato starch
- 3 eggs
- 3 pears (coscia, ripe but intact)
- 7 tbsp butter (melted)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 packet baking powder
- 1 packet vanillin
- to taste fine salt
- to taste powdered sugar
Steps
To prepare the pear and chocolate cake, sift the flour with the potato starch, cocoa, and baking powder.
Then add the sugar and vanillin, and stir to mix the powders together.
Meanwhile, wash, peel the pears, and cut them into medium-small cubes.
In a large bowl, work the beaten eggs, butter (melted and cooled), and a pinch of salt with electric whisks, then add the powders while continuing to beat.
Finally, add the pears and distribute them evenly in the batter.
Pour the obtained mixture into a well-buttered and floured springform pan.
Bake in a preheated oven at 350°F, static function, middle/lower rack, for about thirty minutes.
Always do the toothpick test before removing from the oven.
Let cool at least partially before removing the cake from the mold.
Dust with powdered sugar.
The pear and chocolate cake is thus ready.
Under a glass dome, or in a cake container at room temperature for a couple of days. To prolong its preservation, store well closed in the fridge.
Under a glass dome, or in a cake container at room temperature for a couple of days. To prolong its preservation, store well closed in the fridge.
Here is a selection of products definitely useful in making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
Here is a selection of products definitely useful in making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
