CHOCOLATE CREAM CAKE WITH PEARS, creamy and delicious sweet, easy to prepare, perfect after lunch, simple and delightful autumn recipe.
The chocolate cream cake with pears is the perfect recipe for those who love chocolate desserts but want something different from the usual: the softness of chocolate meets the sweetness of pears in an irresistible combination.
I just had a couple of ripe pears to use up and a great desire to bake a simple yet impressive dessert, something that would fill the house with aroma. That’s how this creamy chocolate and pear cake was born, an autumn recipe that you can prepare even at the last minute, perfect for after lunch or to serve as a dessert after dinner.
You don’t even need to be a pastry chef: few ingredients, melted chocolate, fresh pears, and a soft cream that stays moist and fragrant even the next day. It’s a simple baked cake ideal for cold days, to enjoy with a cup of coffee or hot tea.
A homemade yet elegant dessert that suits any occasion: a special breakfast, a family Sunday, or even as a festive dessert.
If you love desserts with pears, you can’t miss this creamy and chocolaty version. It’s a recipe without difficulties, ready in no time and with a result that always impresses.
Follow me in the kitchen today; there’s a chocolate cream cake with pears.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 eggs
- 3/8 cup sugar
- 3/4 cup flour (the one you usually use)
- 2 3/4 tbsp vegetable oil
- 2 tbsp unsweetened cocoa powder
- 5.3 oz 60% dark chocolate
- 1 1/3 tbsp milk
- 1 tsp baking powder
- 4 egg yolks
- 4 tbsp sugar
- 4 tbsp potato starch
- 2 cups milk
- 4 tbsp unsweetened cocoa powder
- 2 Abate pears
- 2 tbsp sugar
Steps
Melt the chocolate with the milk in a bain-marie and let it cool.
Prepare the cake, beat the eggs with the sugar using an electric mixer, add the flour with the baking powder, cocoa powder, and a pinch of salt.
Mix the chocolate into the mixture and stir well.
Pour the mixture into a 8-inch buttered and floured pan, then bake at 350°F for about 25 minutes.
Remove from the oven and let it cool.
Work the yolks with the sugar in a saucepan using a hand whisk, add the potato starch and cocoa, continue working then add the milk and stir.
Move everything to the stove and keep whisking until it thickens, let it cool.
Peel the pears and cut them into pieces, place them in a pan with the sugar and two tablespoons of water, cook to soften them.
Cut the cake in half, fill with half of the cream, add the pears, and cover with the other half of the cream. Cover the cake with the other half and sprinkle with powdered sugar.
Bon appétit
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CHOCOLATE CREAM CAKE WITH PEARS
Extra Tips
If you want an even more delicious effect, add a dusting of cocoa or powdered sugar as soon as it cools.
You can enrich the batter with chocolate chips or chopped hazelnuts for a crunchy note.
Serve it warm with a scoop of vanilla ice cream or whipped cream: it becomes a restaurant dessert!
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FAQ CHOCOLATE CREAM CAKE WITH PEARS
What type of pears to use for the chocolate cake?
The best are Williams or Kaiser pears because they remain firm during cooking and maintain a sweet and delicate taste that pairs perfectly with chocolate.
Can I replace dark chocolate with milk chocolate?
Yes, but the cake will be sweeter and less intense. If you love a strong taste, stick with dark chocolate.
Can it be prepared in advance?
Sure! The chocolate and pear cake remains perfect even the next day: just keep it at room temperature under a glass dome or well covered.
