Caramel Pear Chocolate Cake

Ingredients

• 120 g Granulated sugar (Granulated, for dry caramel)
• 50 g Brown sugar (Brown sugar, adds color and caramel flavor)
• 130 g Type 45 flour (All-purpose flour)
• 70 g Chestnut flour (Provides a slightly nutty flavor)
• 50 g Unsalted butter (For the caramel and greasing the pan)
• 3 Eggs (At room temperature)
• 75 g Milk chocolate (Cut into pieces)
• 1 sachet Baking powder (Approximately 10 g)
• 2 Canned pears in syrup (Canned, cut into dice; keep the syrup)
• 250 ml Heavy cream (Divided: 100 ml for the caramel, 120 g for the ganache, 120 g for the glaze)
• 270 g Dark chocolate (120 g for the ganache, 150 g for the glaze)
• 30 g Sunflower oil (For the opera glaze)

Instructions

1. Prepare the cream‑butter for the caramel

   In a saucepan, heat 100 ml of heavy cream with 50 g of unsalted butter until it simmers, then remove from heat.

   Time: PT5M

2. Make dry caramel

   Heat another saucepan over medium heat, add 120 g of granulated sugar and let it melt without stirring. Once melted, add the remaining sugar gradually, waiting for it to dissolve between each addition.

   Time: PT8M

   Temperature: 190°C

3. Incorporate the caramel into the cream‑butter

   Gradually pour the melted caramel into the hot cream‑butter while constantly stirring with a spatula to avoid splatters.

   Time: PT3M

4. Let the caramel cool

   Remove the saucepan from heat and let the caramel cool to room temperature until it is warm.

   Time: PT10M

5. Prepare the pears

   Drain the pears in syrup, cut them into approximately 1 cm dice and reserve the syrup for drizzling the cake.

   Time: PT5M

6. Prepare the cake batter

   In a bowl, whisk 3 eggs with 50 g of brown sugar until the mixture lightens. Add 130 g of type 45 flour, 70 g of chestnut flour and 1 packet of baking powder, then mix gently.

   Time: PT10M

7. Integrate the caramel and milk chocolate

   Pour the warm caramel into the batter, add the milk chocolate pieces and mix until it fully melts.

   Time: PT5M

8. Add the pears and chestnut flour

   Fold in the pear dice and the remaining chestnut flour, then mix gently to distribute the pieces evenly.

   Time: PT5M

9. Prepare the pan

   Grease the cake pan with melted butter, line the bottom and sides with a pre‑greased parchment paper sheet.

   Time: PT3M

10. Pour the batter and cover

    Pour the batter into the pan, smooth the top, cover with a second greased parchment sheet and place 1 to 2 baking trays on top for even baking.

    Time: PT2M

11. Baking

    Bake in a preheated oven at 190°C for 45 minutes. After 30 minutes, remove the top trays and parchment to allow the top to brown.

    Time: PT45M

    Temperature: 190°C

12. Cooling the cake

    Let the cake cool in the pan for 15 minutes, then unmold onto a rack and let cool completely (about 30 minutes).

    Time: PT45M

13. Prepare the dark chocolate ganache

    Bring 120 g of heavy cream to a boil, pour it over 120 g of chopped dark chocolate, stir until a smooth ganache forms, then let cool to room temperature.

    Time: PT15M

14. Drizzle the cake with pear syrup

    Brush the cake with the reserved pear syrup using a pastry brush, let the syrup soak in while the ganache cools.

    Time: PT5M

15. Cover the cake with ganache

    Using a small offset spatula, spread the ganache over the sides then the top of the cake, smoothing as much as possible.

    Time: PT5M

16. Set the ganache

    Place the cake in the refrigerator for 30 minutes so the ganache fully sets.

    Time: PT30M

    Temperature: 4°C

17. Prepare the opera glaze

    Melt 150 g of dark chocolate, incorporate 30 g of sunflower oil, then temper the mixture to 32°C using a digital thermometer.

    Time: PT10M

    Temperature: 32°C

18. Glaze the cake

    Pour the glaze over the sides of the cake, smooth with a spatula, remove excess and let set in the refrigerator.

    Time: PT5M

19. Final set of the glaze

    Return the cake to the refrigerator for 15 minutes so the glaze hardens completely.

    Time: PT15M

    Temperature: 4°C

20. Finishing and serving

    Use a thin‑bladed knife to remove any excess glaze, place the cake on a serving platter and serve.

    Time: PT5M

Nutrition Facts

Calories

656

Protein

8 g

Carbohydrates

80 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: White sugar
• Instead of Brown sugar: Whole cane sugar
• Instead of Type 45 flour: T55 flour
• Instead of Chestnut flour: Almond flour, Hazelnut flour
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Organic chicken eggs
• Instead of Milk chocolate: White chocolate
• Instead of Baking powder: Leavening powder
• Instead of Canned pears in syrup: Fresh pears + homemade syrup
• Instead of Heavy cream: Whipping cream
• Instead of Dark chocolate: 70% cocoa chocolate
• Instead of Sunflower oil: Canola oil, Grape seed oil

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowl
• Silicone spatula
• Cake pan (10 × 25 × 7 cm)
• Parchment paper
• Pastry brush (optional)
• Digital thermometer (optional)
• Baking trays
• Cooling rack
• Thin‑bladed knife (optional)
• Offset spatula (flat spatula) (optional)

Critical Steps — Do Not Skip

• Make dry caramel without burning the sugar
• Temper the opera glaze to 32°C
• Allow the cake to cool completely before applying the ganache

Chef Tips from the Video

• Use high‑quality chocolate (minimum 70% cocoa) for an intense flavor.
• The pear syrup can be flavored with a hint of vanilla or lemon for extra freshness.
• For an even shinier finish, polish the glaze with a lightly dampened cloth just before serving.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3 to 4 days in the refrigerator.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Consume within 2 hours after removing from the refrigerator to prevent the glaze from melting.

Make-Ahead Tips

• Prepare the ganache and glaze the day before and keep them refrigerated.
• The cake can be baked ahead and stored wrapped in the fridge; add the syrup and ganache on the day of serving.
• The opera glaze keeps for 2 days in the refrigerator, gently reheat before use.