Indulge guilt-free in a one-layer French chocolate pear cake. A perfect autumn dessert recipe, fresh pears are baked in rich dark chocolate with a hint of coffee.
This is no fuss fall baking: easy to make, no egg separation and lower in sugar and butter than traditional cakes.
I made this yesterday for our family Sunday dinner. Oh, boy, it was a hit!! I always love the combination of chocolate and pears...Your recipes always make my table lovely. Thanks for another wonderful recipe, Jill! Cheers.
Chocolate Cake with Pears - Ingredients
First prepare all your ingredients. As I've updated this recipe, I reduced the sugar and butter further and it still works really well! Less butter with chocolate powder results in a thicker batter, so just add a little water (or rum) to the mixture at the end.
Here's what you'll need to make a chocolate pear cake:
- Chocolate - please use good quality dark (bittersweet) chocolate for this cake, at least 64% cacao. Choose an unsweetened cocoa powder such as from Van Houten.
- Pears - use fresh and ripe yet still quite firm. Guyot, Comice and Conference pears, for example, are great, without their skin or with if organic. Either cut them in half or slice them thinly like I demonstrate below. Don't have fresh? Then canned pear halves also work well.
- Eggs - use organic/free range. There's no need to separate the eggs.
- Sugar - regular granulated works well, golden caster sugar or coconut flower sugar, which adds even more flavour. As we're using less, you may wish to add a dusting of powdered sugar before serving.
- Coffee powder - coffee and pear go so well together. Try this recipe for vanilla poached pears in coffee); the coffee also brings out the dark chocolate's intensity.
If you prefer without coffee, then use a good pinch (¼ teaspoon salt, fleur de sel) instead. - Baking powder - just a teaspoon works well.
- Flour - although all-purpose works well, if you prefer to make this gluten free, replace with rice flour. As a result, I've marked this as one of the low gluten recipes, easy to adapt for GF diets.
For pear facts and recipes, see the market page on pears.
Chocolate Pear Cake Recipe
This cake started out as an upside down cake with a caramel but over time, I preferred cutting back on the sugar to enjoy the flavours of the chocolate and pears. Originally inspired by a plum and gin cake from the Green and Black cookbook, my recipe has now completely changed.
Pre-heat the oven to 180°C fan/200°C/400°F/Gas 6 and line a cake tin. See how to line a cake tin in FAQ and baking tips.
To be quick, first weigh out the chocolate, butter and coffee powder in one heatproof bowl and, in another, weigh out the sugar and add the eggs.
Break up the chocolate into pieces and melt it together with the butter and coffee powder in a heat-proof bowl on top of a pan of simmering water (bain-marie, water-bath or double boiler). Ensure that the water doesn’t touch the chocolate bowl.
Whisk together the eggs and sugar in another large bowl until pale and creamy. When melted, stir the chocolate mixture until smooth then incorporate into the egg mixture (or vice versa - it doesn't matter).
Gradually add the flour, cocoa powder and baking powder using a sieve to sift out any cocoa powder lumps.
Stir together using a spatula until smooth, add a little water (or rum!), then pour the chocolate batter into the lined cake tin.
How to Cut Pears into a Fan-Shape for the Cake
Wash and dry the pears. Cut thin slices into the middle ¾ of the way to the bottom using a wooden spoon as a guide to stop you from cutting right through.
Remove the cores. Otherwise just cut pears in half and forget the slices!
Top with the pears and press well into the batter. Bake for 25-30 minutes.
Leave to cool slightly for 10 minutes in the tin before un-moulding the cake on to a serving plate.
How to Serve
Dust over some powdered (icing) sugar using a sieve and serve at room temperature or slightly warmed. Although we love it on its own, also good with a wee dollop of crème fraîche or cream.
But for the ultimate French dessert, serve with a little pot of salted caramel sauce, chocolate sauce (for chocoholics) or this chestnut and vanilla ice cream.
This recipe also works well with plums.
Chocolate Pear Cake
Equipment
- 25cm non-stick cake pan lined with baking paper (see NOTES)
Ingredients
- 200 g (7oz/1 cup) dark (bittersweet) chocolate at least 64% cacao solids
- 110 g (4oz/1 stick) butter (unsalted)
- 1 teaspoon coffee powder
- 4 large eggs organic
- 60 g (2½oz/scant ⅓ cup) sugar
- 3 medium pears (Comice, Conference, Guyot) organic, firm yet ripe
- 50 g (2oz/1/3 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder sifted (I use Van Houten)
- 2 tablespoon water or rum
Instructions
- Pre-heat the oven to 180°C fan/200°C/400°F/Gas 6. Break up the chocolate into pieces and melt it together with the butter and coffee powder in a heat-proof bowl on top of a pan of simmering water (bain-marie, water-bath or double boiler). Ensure that the water doesn’t touch the chocolate bowl.
- Whisk together the eggs and sugar in another large bowl until pale and creamy. When melted, stir the chocolate mixture until smooth then incorporate into the egg. Gradually add the flour, cocoa powder and baking powder using a sieve to sift out any cocoa powder lumps. Stir together using a spatula until smooth, add a little water (or rum), then pour the chocolate batter into the lined cake tin.
- Wash and dry the pears and peel if you prefer. Either cut in half or cut thin slices into the middle ¾ of the way to the bottom using a wooden spoon as a guide. Remove the cores. Top with the pears, pressing well into the batter. Bake for 25-30 minutes.
- Leave to cool slightly for 10 minutes in the tin before un-moulding the cake on to a serving plate.
Notes
This post was first published October 4th 2015 but is now completely updated.
Now it's possible to leave a starred review - so please hit the stars and comment if you've made this. Thanks for your support!
Kyoko Spear
I made this yesterday for our family Sunday dinner. Oh, boy, it was a hit!! I always love the combination of chocolate and pears. I used a red pear and since it was pretty big, so I used one and peeled the skin. I also used 1Tbsp of rum (recipe said you can choose water or rum) and of course, can't go wrong with chocolate and rum, n'est pas? Your recipes always make my table lovely. Thanks for another wonderful recipe, Jill! Cheers.
Jill Colonna
I'm framing your such wonderful words, Kyoko. Thank you! It's music to my ears to be a part of your table!
Norma Krahe
I made this and it was delicious! Not too sweet, just perfect. I topped with whipped cream containing a splash of rum (we just moved from our home of 22 years and I couldn’t find the pear liqueur!). For anyone unsure about the chocolate pear combination, don’t be. They go great together. Thank you for sharing such a lovely recipe with all your fans!
Jill Colonna
What lovely words. Thank you, Norma, for sharing this and so happy you still managed to bake after just moving house! Congratulations on the move and for adapting to a delicious rum topping too!
Anne P
Made this last weekend and love how light this cake is. Really tasted the pear. Was a bit hesitant using less sugar but very happy how this turned out. Thank you for sharing this recipe!
Cheryl Turner
Oh heavenly day! I just came over from eye prefer paris (Richard Nahem) and I'm so glad I found you. Can't wait to share your recipes and blog posts with my chef. I also would love to carry both books in my gift shop.Hoping that's a possibility. Thanks for making my mouth water.
~Cheryl - Paris In A Cup
Jill Colonna
Cheryl,
How lovely we've connected! So happy if you'd like to share the recipes and of course it's a possibility for the books. Now I have your contact mail via the system will be in touch. Thanks for your lovely comment!
striped
someone had to invent it...no doubt it was Jill!
😉
Jill Colonna
Thanks but I don't think I can say I invented it. Who knows? It's the kind of yumminess that I am sure has been done sometime, somewhere before by some grandmother in her kitchen, trying to please everyone at the table! But I'd like to think I've created something for my family, at least. Appreciate you popping by!
Jean-Pierre D
Stunning. Love the sound of this Jill.
Jill Colonna
Thanks Jean-Pierre. I do hope you make it.
Christina @ Christina's Cucina
This is genius, Jill! Love the flavors of pear and chocolate together, but in addition to that it's absolutely stunning! I don't know what you're talking about, but there's no need for better pictures at all. And I do spy a Wedgwood Cornucopia plate! Don't tell me that's the pattern of china that you have? That would be freaky! You're making me wish I had a working oven!!!
Jill Colonna
OK, let's be freaky Christina. We picked Cornucopia for our wedding china. And we've only broken one plate in 18 years. Why - do you have the same? That would be SO funny. Wishing you have a new oven soon but in the meantime there are lots of no-bake chocolate puddings here too. Wishing that an oven fairy comes to you soon, my friend x
Christina @ Christina's Cucina
Yes, we're freaky twins! I didn't want china for our wedding as we were married in Michigan and would have had to transport it to California. A year or two later I spied the Cornucopia design in a shop window in England and fell in love with it and that's what we bought with our wedding $! 🙂 Can you believe it? I don't want to say how many we've broken as I'll jinx our good luck!
Jill Colonna
That is funny. Cornucopia twins!
Parisbreakfast
Outrageous YUM!!
Jill Colonna
Outrageous? Love it. Merci x