Ciambella dark chocolate, walnut, and pear is a seasonal dessert that will envelop you in a cozy, warm hug. Imagine chunks of pear and walnuts tucked in a tender, crumbly dark chocolate cake, with hints of cocoa, cinnamon, and cardamom coming through. Not only is it a delightful dessert, but also great at breakfast or in the afternoon at tea time.
Song of the day: We Got It - Mikala
A simple preparation for a simple cake that packs an incredible flavor. In every bite, you will have the luxuriousness of the dark chocolate, with delightful bursts of soft sweet pear and crunchy walnuts.
This recipe is adapted from an Italian cookbook called "Tutto l'anno con la Cucina Italiana" where Italian recipes are divided by seasons. In fact, Italian cooking and baking are mostly seasonal and as you may have noticed, it is our favorite way. Here, Autumn aromas -pears, walnuts, and spices, are the delightful surprises in every bite of this dark chocolate ciambella (bundt cake).
- milk, every kind
- dark chocolate, a good chocolate bar at least 70% cocoa
- cane sugar
- butter, unsalted, softened (at room temperature)
- all-purpose flour, I used an organic pastry flour from a local company
- cinnamon & cardamom (optional, but give a nice flavor)
- baking powder
- walnuts, roughly chopped
- pear, peeled and chopped. I used a Bartlett pear.
- Preheat the oven to 350°F (180°C). Butter and flour a bundt pan.
- In a saucepan heat up the milk, add the dark chocolate, and stir until it melts. Then, add the sugar and stir to combine. Let cool slightly, then add the eggs, one at a time, whisking after every addition.
- In the bowl of a stand mixer, add the softened butter and beat until frothy. Slowly, add the chocolate/egg mixture and mix to combine.
- After, add the flour mixture a little at a time and blend until incorporated.
- Lastly, add the chopped walnuts and pear. Mix with a spatula.
- Pour the batter into the prepared bundt pan. Place the bundt on the middle rack of the preheated oven. Bake for 35-40 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool on a rack before unmolding.
What an aroma!
In the end, you will love the texture of this cake. Tender, crumbly, rich in chocolate flavor, with a lovely crunch from the walnuts and some sweet softness from the pear chunks. As a matter of fact, its aroma is also incredible, and while it is in the oven, your whole house will smell like a bakery.
This ciambella is beautiful in an old-fashion, natural, way. There are cakes that are all dressed up with icing, fondant, and imagery, but this cake is like a classic vintage movie, simple, yet elegant. You could dust it with icing sugar, or, if you really want, add a glaze, but it will take away from its true deliciousness.
Pears are the underdog of fruit when it comes to baking. In reality, they are juicy, soft, and sweet, and make fabulous desserts adding that perfect layer of texture.
If you are looking for more pear sweet treat recipes, we can suggest:
- Rustic Pear & Hazelnut Vegan Galette
- Double Chocolate Pear Cake
- Pear and Ricotta Spelt Scones
- Cranberry Pear Galette with Pecan Crust
- Apple Pear Turnovers
- Vegan Chocolate Pear Muffins
- Roasted Pear and Cinnamon Chocolate Chunk Scones