The pear and chocolate cake is one of those desserts that tastes like home and shared moments. Soft, fragrant and irresistibly indulgent, it is perfect to enjoy for an afternoon snack, perhaps accompanied by a cup of tea or a good coffee.
The intensity of the chocolate pairs perfectly with the sweet and delicate flavor of the pears, creating a balance that wins over both adults and children. It’s one of those cakes that disappears from the plate in an instant… so I recommend cutting a slice right away before it’s gone!
Try it and see. Now I’ll leave you to the recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups 00 flour (Italian "00" flour)
- 6 tbsp unsweetened cocoa powder
- 7 oz dark chocolate
- 1/2 cup granulated sugar
- 4 eggs
- 2/3 cup butter
- 3 large pears (large)
- 1 packet baking powder
Tools
- Bowl
- Mixer
- Springform pan
Preparation
To prepare the pear and chocolate cake, start by placing the sugar and eggs in a bowl. Whisk them together until you obtain a homogeneous mixture.
Gradually add the flour to the batter, mixing carefully to incorporate. Melt the butter in the microwave (or in a double boiler), let it cool slightly and add it to the batter.
Melt the dark chocolate in a double boiler or in the microwave, taking care not to burn it. After letting it cool for a minute, pour it into the batter and mix well.
Finally add the unsweetened cocoa powder and the baking powder, mixing vigorously until you obtain a smooth, fairly thick batter.
Grease and flour an 8-inch round pan, then pour in half of the batter.
Peel the pears, remove the cores and cut them into cubes. Distribute them evenly over the batter in the pan, then cover with the remaining chocolate batter.
Bake in a preheated conventional oven at 356°F for about 50 minutes.
Once baked, remove the cake from the oven and let it cool completely before serving.
Tips and storage
Once completely cool, you can dust the cake with powdered sugar for a simple yet elegant touch.
The pear and chocolate cake can be kept under a glass dome at room temperature for 2-3 days, maintaining its softness and aroma.
Other recipes:
Pear Cake
Tagliatelle with Pumpkin and Cream
Homemade Whole Wheat Bread
