The chocolate and pear loaf cake is a dessert that captivates from the first bite.
It’s the perfect pear dessert but with an extra touch of indulgence thanks to the cocoa, making it truly irresistible, transforming it into a refined dessert.
The pear and chocolate loaf cake is really simple to make, just a few steps, a creamy batter, for a surprising result! When you cut the first slice and discover the light pear core inside contrasting with the dark cocoa, the effect is stunning.
Soft, decadent, thanks to the juicy sweetness of pears, and visually stunning, it wins over the eyes before the palate.
A genuine and healthy pear and chocolate dessert, without butter, without refined sugar, and with plant-based milk.
Ideal to serve as breakfast or a snack, but also as an after-dinner dessert.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the chocolate and pear loaf cake
Recipe for chocolate and pear dessert
- 2 1/4 cups all-purpose flour
- 3/4 cup whole cane sugar
- 3/4 cup plant-based milk
- 6 tbsps vegetable oil
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 2 tsps baking powder
- 3 pears
- to taste powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Loaf pan
- Baking paper
- 1 Spatula
- 1 Peeler
Steps for the chocolate and pear loaf cake
For perfect preparation WATCH THE VIDEO RECIPE
Start by peeling the pears with a peeler. Remove the stalk, cut them in half, remove the seeds, and dice them. Set aside one slice with the stalk for decoration.
In a bowl, break the eggs and beat them, with an electric mixer, together with the whole cane sugar until you get a frothy mixture.
Then, slowly add, while continuing to mix, the plant-based milk, I used oat milk, and the vegetable oil.
Incorporate the flour with the baking powder and sifted cocoa. Mix until you get a homogeneous mixture.
Finally, add the pears and mix well.
Line a loaf pan with baking paper and pour the batter. Level it evenly with a kitchen spatula, and decorate with a slice of pear in the center.
Bake in a static oven at 350°F for 40-45 minutes. Do the toothpick test before taking it out.
You can bake in air fryer mode at 340°F for about 30 minutes. Again, do the toothpick test before taking it out. If it is still soft, continue baking for a few more minutes.
Once baking is complete, let it cool completely and sprinkle with powdered sugar.
Cut and serve… enjoy from Barbara!
Storage and tips
The chocolate and pear loaf cake can be stored at room temperature for three days in an airtight container or under a glass dome.
Do not freeze.
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FAQ (Questions and Answers)
What can I substitute for whole cane sugar?
You can substitute it with erythritol or granulated sugar in the same amount
Can I use animal-based milk?
YES
