Double Chocolate Pear Cake, simple ingredients that work so well together, creating a moist, pillowy cake, with luxurious cocoa and chocolate flavor adding in, the freshness of the pear. A slice is perfect for breakfast, as a snack, or dessert.
I might swim against the current but I am liking this spring time change. I know, we lost one hour of sleep the first day, but we gained a lot of daylight. I have never been a night owl, and when the sun sets, I am ready to shut myself away. Daylight, and better, sunlight, are my charge, and I feel I can accomplish much more during the day because the light of the day doesn’t leave us until late. One thing I know is that photographing this Double Chocolate Pear Cake is going to be a lot easier.
In my family, including cousins, aunts, and uncles, we are all a little “obsessed” with vintage or antique paraphernalia. We all have our favorite antique markets to go, in Rome or further, and if we visit a foreign city, we cannot miss the flea markets and antique stores, always finding something to bring back home. We all have a treasured collection, and our homes reflect our eclectic nature: from my cousin’s vintage rubber toys, my mother’s brooches, my aunt’s porcelain figurines, to my dad’s clocks and my uncle’s watches. They haven’t changed their time yet in Italy, but I can already envision my father and uncle, when the time comes, to meticulously set one hour ahead all the clocks and watches in the house. We have all been gifted antique watches by my uncle, even Loreto, never before a wrist watch owner, but now happily englobed in the family tradition.
As food bloggers, more daylight means more time to shoot pictures in natural light, always the best option, when available. For us, it is a game changer, a life savior, especially for those dishes that we cook when Loreto comes back home and that work as a recipe and our dinner. We don’t have a big place, nor a studio with the artificial lights set up and ready to go. We shoot in the dining room, close to a window with the best light and keep the artificial lights in the basement. You can imagine, quite the gear to set up every time. Loreto says he doesn’t mind setting up, he always looks for the positive and says it’s a good work out. He is a solution not complaint kind of guy. Just go with it, he says!
Let’s get to this Double Chocolate Pear Cake!
When it is my recipe, I usually bake in the morning so to have time to bake, let it cool and shoot the pictures. But it’s nice to know that I can still bake in the afternoon, like in the case of this Double Chocolate Pear Cake, and have all the time before the sun sets. I actually had one of those, “I need an afternoon snack and it has to involve chocolate” moment. So I decided to whip up something based -as usual- on a little research and adaptation to what I have in my fridge and pantry. Flour, cocoa, vanilla, baking powder, different kinds of chocolate bars, chocolate chips, various types of sugar, dried fruits, and nuts, are a staple in our pantry. From our last trip to the Farmers Market, we had 2 beautiful Conference Pears, and organic free range eggs, plus some coconut milk, and a European-style butter. The batter is pretty easy to put together, I used the stand mixer but it can be done in a bowl with a whisk or a handheld mixer. A good start is to beat the eggs and sugar until nice and frothy. I used a coconut sugar, darker in color and less sweet and refined, but you can use whatever sugar is best for you and even up the dose a bit if you like your sweets to be on the sweeter side. The butter has to be melted and cooled off a little before being incorporated into the batter, with the milk and the vanilla. As for the milk, I actually used the last coconut milk I had and a bit of almond milk to reach the quantity. You can use dairy milk or any non-dairy you like. Then it’s the time to incorporate the dry ingredients, that I sift together. Last to fold in, the cubed pear and mini chocolate chips. I peel and cut the pears at the very end, so that they don’t brown, if done earlier you need to squeeze some lemon juice to prevent it. One pear is cubed, the other is sliced. One will be in the batter, and you will find those juicy morsels blending beautifully with the double chocolate, the other is sliced and arranged on top. The sliced pear on top will stay firm and crunchy even after the baking offering a nice counterpart, together with the slivered almonds, to the overall moistness of the cake.
The moistness of this cake is evident as the knife is smeared with the dark chocolate as it makes its way through. The aroma of cocoa lingers and the first bite confirms the delicateness of this wonderful sweet. The pear still somewhat crisp breaks through with its juiciness and paired with the dark chocolate gives us a balance of flavors and diverse in texture, with the slivered almonds offering that crunch, so well welcomed. This cake melts in your mouth and with a tea or smooth coffee can make a break well worth waiting for. If you are in need of that break and chocolate might be your vice, try this wonderfully moist and decadent Double Chocolate Pear Cake. Live a little!
P.s. Thank you to my amazing husband Loreto that surprised me with yet another stunning board that he created and I was eager to use right away!
Song of the day: Coldplay – Clocks.
Recipe adapted from Plumcake Pere e Cioccolato
- 2 medium eggs, organic, free range
- 120 g sugar (we used organic coconut palm sugar)
- 100 g unsalted butter, melted
- 130 ml milk (we used organic coconut milk)
- 2 tsp vanilla extract
- 220 g unbleached, all purpose flour
- 40 g unsweetened cocoa
- 1 Tbsp (9 g) baking powder
- 2 pears (we used Conference pears)
- 1/4 cup semi sweet mini chocolate chips
- slivered unbleached almonds
- icing sugar (optional) for topping
- Preheat the oven to 350° F (180° C) and line a loaf pan with parchment paper.
- In the bowl of a stand mixer, add the eggs and sugar and beat at medium speed until frothy and lighter in color.
- Melt the butter in a microwave or bain-.marie and let it cool.
- Add the milk, vanilla, and melted butter, beating on slow to incorporate them to the egg mixture.
- Add the sifted flour, cocoa, and baking powder, and mix until well incorporated.
- Peel the pears, then cube one and slice the other.
- Remove from the stand and with a spatula fold in the cubed pear and mini chocolate chips.
- Pour the mixture into the prepared loaf pan (or any other pan you like) and spread the top evenly with the spatula.
- Garnish the top with the sliced pear and slivered almonds.
- Bake in the preheated oven for about 45 minutes or until a skewer inserted in the sides and center comes out clean.
- Let cool on a rack before taking out of the pan.
- Once cooled, sprinkle with icing sugar and slice.
Ricetta in Italiano:
Need some more beautiful examples of how well chocolate and pear work together? Here they are:
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