Chocolate and pear cake without eggs. The origin of this combination of the sweetness of pears and the strong character of chocolate is unknown, but it has certainly become a pairing that everyone agrees on.
There are many versions to pair these two ingredients; in Piedmont, it is found with amaretti, while in Trentino, the famous kaiser pear cake also adds pine nuts; there is the soft version with pieces of pear or a shortcrust pastry shell, a creamy version like cheesecake; undoubtedly, each version conquers palates with its simplicity.
In this egg-free, soft, and chocolaty version, the syrupy pears contrast with the not particularly sweet base, enriched with aromatic cinnamon, honey, and a touch of marsala that completes the aromas enveloping the cake.
Following are other recipes with pears or chocolate.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter, and Spring
Ingredients
Pears, chocolate, and cinnamon together create a harmonious taste.
- 4 pears
- 2 cups flour
- 2/3 cup milk
- 2.1 oz butter
- 3 tbsps unsweetened cocoa powder
- 3 tbsps marsala
- 1 tsp honey
- 1 cup sugar
- 1 pinch ground cinnamon
- 1 tbsp baking powder
Useful Tools
A bowl for mixing, a small pot for cooking the pears, and the baking pan, you also need parchment paper, a spatula for mixing, and a piping bag
- Saucepans
- Baking Pans
- Air Fryer Liners
- Spatulas
- Plates
Steps
A cake that requires little effort and few steps
In the kitchen, sometimes it’s necessary to indulge with simple ingredients, which we can prepare in a short time; this cake truly requires little time but gives an excellent result.
The first step, after peeling and cutting the pears into pieces, is to cook them with 1/2 cup of sugar until almost all the natural liquid has evaporated.
Meanwhile, in a bowl, combine the milk, melted butter, honey, marsala, cocoa, and finally the sugar and sifted baking powder with flour. Mix well and transfer to a piping bag with a nozzle about 0.4 inches wide.
Line the mold and create the base of the cake, then make two rounds to raise the edges…
As soon as the pears are ready, pour them in the center and decorate with some slices of raw pear.
Bake in a preheated oven at 350°F for about 35 minutes
The cake is ready! Do not let it cool completely, I assure you that warm it is spectacular!
A few more tips
You can also bake in single portions, warm with a light cream, and it’s spectacular. The pears will become syrupy; I recommend not stirring often to achieve a pleasant transparency, but if you prefer, you can continue cooking and let them caramelize. It keeps at room temperature.
