Moist Pear and Chocolate Cake

Ingredients

• 3 units Pears (peeled, cored and cut into large pieces)
• 0.5 lemon Lemon juice (juice of half a lemon to prevent the pears from oxidizing)
• 3 units Eggs (at room temperature)
• 150 g White sugar
• 1 teaspoon Vanilla extract
• 100 g Butter (melted)
• 1 pinch Fine salt
• 5 g Baking powder
• 200 g All-purpose flour
• 30 g Nut powder (or almond powder)
• 100 g Baking chocolate (dark) (for the glaze)
• 2 tablespoons Dark chocolate chunks (to incorporate into the batter)
• 30 g Sliced almonds (to toast dry for decoration)

Instructions

1. Prepare the pears

   Peel the pears, core them and cut into large pieces. Place them in a bowl and drizzle with the juice of half a lemon to prevent them from turning brown.

   Time: PT5M

2. Mix eggs, sugar and vanilla

   In another bowl, whisk the 3 eggs with the white sugar until the mixture becomes pale, then add the vanilla extract.

   Time: PT4M

3. Melt the butter

   Melt the butter over low heat in a small saucepan, then let it cool slightly.

   Time: PT2M

4. Incorporate the dry ingredients

   Sift the flour, baking powder and nut powder into the egg‑sugar mixture, add the melted butter and a pinch of salt. Mix gently until a smooth batter forms, without over‑mixing.

   Time: PT6M

5. Butter the pan and arrange the pears

   Generously butter the cake pan with melted butter, paying special attention to the edges. Spread the pear pieces on the bottom of the pan.

   Time: PT3M

6. Add chocolate to the batter

   Fold two tablespoons of dark chocolate chunks into the batter, distributing them lightly without fully melting.

   Time: PT2M

7. Pour the batter over the pears

   Gently pour the batter into the pan, covering the pears evenly.

   Time: PT2M

8. Bake

   Bake the cake at 175°C for 45 to 50 minutes. Check doneness by inserting a knife tip into the centre: it should come out dry.

   Time: PT50M

   Temperature: 175°C

9. Cool and unmold

   Let the cake rest for 10 minutes in the pan, then unmold onto a rack to cool completely.

   Time: PT10M

10. Prepare the chocolate glaze

    Melt the 100 g of dark baking chocolate in a bain‑marie or microwave (30 s on medium power, stir, repeat until smooth).

    Time: PT5M

11. Glaze the cake

    Pour the melted chocolate over the cooled cake, allowing it to drizzle slightly down the sides.

    Time: PT3M

12. Decorate

    Toast the sliced almonds dry in a small pan, then sprinkle them around the edge of the cake. Optionally drizzle extra chocolate in the centre for a finishing touch.

    Time: PT5M

Nutrition Facts

Calories

428

Protein

6 g

Carbohydrates

60 g

Fat

25 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pears: canned pears in syrup
• Instead of Lemon juice: bottled lemon juice
• Instead of Eggs: organic eggs
• Instead of White sugar: cane sugar
• Instead of Vanilla extract: vanilla bean
• Instead of Butter: margarine
• Instead of Fine salt: sea salt
• Instead of Baking powder: baking soda + cream of tartar
• Instead of All-purpose flour: whole wheat flour
• Instead of Nut powder (or almond powder): almond flour
• Instead of Baking chocolate (dark): milk chocolate
• Instead of Dark chocolate chunks: chocolate chips
• Instead of Sliced almonds: chopped walnuts

Equipment Needed

• Mixing bowl
• Whisk (or fork)
• Saucepan
• 20 cm cake pan
• Oven
• Silicone spatula
• Kitchen brush (optional)
• Knife
• Cooling rack (optional)
• Sieve (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Butter the pan properly
• Sift the dry ingredients
• Check doneness with a knife tip
• Do not overheat the chocolate

Chef Tips from the Video

• For extra crunch, add a handful of chopped hazelnuts to the batter.
• Lightly dust with powdered sugar before serving for an elegant finish.
• Use seasonal pears (Bartlett or Williams) for optimal flavor.

Troubleshooting

Storage

Refrigerator: Store the cake covered 2 to 3 days in the refrigerator

Freezer: Wrap tightly and freeze up to 2 months

Room temperature: At room temperature, the cake keeps for 1 day

Make-Ahead Tips

• Pears can be substituted with drained canned pears if short on time
• Chocolate glaze can be prepared ahead and stored in the refrigerator; gently re‑heat before use
• The cake tastes best the next day, once the flavors have melded