Double Chocolate Pear Cake. Simple ingredients that work so well together, creating a moist, velevety smooth cake, with luxurious cocoa and chocolate chips, and the freshness of the pear. Perfect for breakfast, snack, or dessert.
Song of the day: Coldplay - Clocks
In Italy, these kind of cakes are not only a great dessert, but indeed are used as a breakfast item. A slice with tea or caffellatte is totally acceptable and no guilt is felt while enjoying it. Also, it can make a break well worth waiting for.
Both cocoa and chocolate chips appear in this cake to make it extra scrumptious. As a matter of fact, I have made it with cocoa alone and it is still pretty rich. You decide how much chocolatey you want it to be.
Pantry staples and fresh ingredients
I actually had one of those, "I need a chocolatey afternoon snack" moment. So I decided to whip up something based on what I had in my fridge and pantry. Flour, cocoa, vanilla, baking powder, different kinds of chocolate bars, chocolate chips, different types of sugar, dried fruits, and nuts, are a staple in our pantry. Moreover, from our last trip to the Farmers Market, we had 2 Conference Pears, organic free-range eggs, some leftover coconut milk, and a European-style butter.
Stand mixer or bowl and whisk
The batter is pretty easy to make in a 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 coconut sugar, darker in color and less sweet and refined, but you can use any sugar you like.
- Melt the butter in the microwave or on the stove and let it cool off a little before adding it to the batter, with the milk and the vanilla. As for the milk, I actually mixed some leftover coconut milk with a bit of almond milk to reach the quantity. You can use dairy milk or any non-dairy milk.
- Time to incorporate the dry ingredients: flour, cocoa, baking powder, and salt, that I sift together.
- Fold in the cubed pear and the mini chocolate chips, if using. TIP: 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 on 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 taste test
As the knife cuts in, the aroma of cocoa lingers, and the first bite confirms the delicateness of this wonderful sweet. This cake melts in your mouth! The pear on top, still somewhat crisp, breaks through with its juiciness and paired with the dark chocolate gives us a balance of flavors and diverse in texture. Also, the slivered almonds offer a nice crunch, so well welcomed.
Loaf pan or round cake pan
To sum up, I have made this cake many times. I like to bake it also in a round cake pan, skipping the pear in the batter and only adding the slices to the top, arranged in a circular manner. It has that wow factor every time I present it to the table. TIP: it bakes in less time in a round cake pan. It is less tall but still moist and rich.
P.s. Thank you to my amazing husband Loreto and the stunning boards he creates!Print
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.
Recipe adapted from Plumcake Pere e Cioccolato
- 2 eggs, organic, free range
- 120 g sugar (we used organic coconut palm sugar)
- 100 g unsalted butter, melted and cooled
- 130 ml milk (dairy or non-dairy 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)
- ¼ cup semi sweet mini chocolate chips, optional
- slivered unbleached almonds, for the top, optional
- 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.
- With a spatula fold in the cubed pear and mini chocolate chips, if using.
- 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 40-45 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, slice, and enjoy!
You can use a loaf pan or a round cake pan. Adjust baking times accordingly.
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
- Serving Size: 8-10 servings
Ricetta in Italiano:Print
Ricetta adattata da Plumcake pere e cioccolato
- 2 uova medie, biologiche, da allevamento a terra
- 120 g di zucchero (io ho usato zucchero di cocco)
- 100 g di burro, sciolto e fatto raffreddare
- 130 ml di latte (io ho usato latte di cocco)
- 2 cucchiaini di estratto di vaniglia oppure una bustina di vanillina
- 220 g di farina 00
- 40 g di cacao amaro in polvere
- 1 bustina di lievito per dolci
- 2 pere, una tagliata a cubetti, l'altra a fette
- una manciata abbondante di mini gocce di cioccolato
- mandorle in scaglie
- zucchero a velo per guarnire
- Pre riscaldare il forno a 180° e imburrare uno stampo da plumcake o foderarlo con carta forno.
- In una planetaria sbattere le uova con lo zucchero fino a che siano spumose e chiare.
- Sciogliere il burro a bagnomaria oppure al microonde e farlo raffreddare.
- Incorporare a filo il latte, la vaniglia e il burro fuso alle uova sbattute.
- Aggiungere poi la farina, il cacao amaro e il lievito in polvere (setacciati) e amalgamare bene tutti gli ingredienti.
- Aggiungere una pera tagliata a cubetti e le mini gocce di cioccolato e incorporare con una spatola.
- Versare l'impasto nello stampo da plumcake e livellare la superficie.
- Decorare la superficie con le fette di pera e le scaglie di mandorle.
- Infornare e cuocere per circa 40-45 minuti (fare la prova stecco lungo da spiedino).
- Lasciare raffreddare nello stampo prima di tirare fuori e spolverare di zucchero a velo.
- Serving Size: 8 -10 persone
Need some more beautiful examples of how well chocolate and pear work together? Here they are: