Moist Pear and Chocolate Chip Cake

Ingredients

• 4 units Pears (peeled, cored and diced (3 for the batter, 1 for decoration))
• 150 ml Liquid cream (30% fat) (or whole milk or plain yogurt)
• 10 g Baking powder (about 1 sachet)
• 150 g All‑purpose flour
• 150 g Granulated sugar
• 1 pinch Salt
• 50 g Almond flour
• 80 g Unsalted butter (melted)
• 3 units Eggs (at room temperature)
• 50 g Dark chocolate chips (70% cocoa)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 180°C for at least 10 minutes. Butter and flour the loaf pan.

   Time: PT10M

   Temperature: 180°C

2. Melt the butter

   Melt the 80 g of butter over low heat or in the microwave, without letting it brown.

   Time: PT5M

3. Beat the eggs and sugar

   Crack the 3 eggs into the mixer bowl, add the 150 g of sugar and whisk on medium speed until the mixture lightens and doubles in volume.

   Time: PT5M

4. Incorporate the cream and melted butter

   Pour the 150 ml of liquid cream (or milk/yogurt) then the melted butter, mixing gently until homogeneous.

   Time: PT2M

5. Add the dry ingredients

   Sift the 150 g of flour, add the almond flour, the packet of baking powder and the pinch of salt. Fold gently into the batter.

   Time: PT3M

6. Prepare the pears

   Peel, core and dice 3 pears into roughly 2 cm pieces. Reserve the 4th pear for decoration.

   Time: PT7M

7. Fold in pears and chocolate chips

   Add the pear dice and the 50 g of chocolate chips to the batter, mixing gently with a spatula.

   Time: PT2M

8. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the surface with the spatula.

   Time: PT2M

9. Decorate with pear slices

   Slice the reserved pear into thin ribbons and arrange them nicely on top of the cake.

   Time: PT2M

10. Bake the cake

    Place the cake in the oven and bake for 30 to 35 minutes. Test doneness by inserting a knife tip: it should come out clean and the top should be golden.

    Time: PT35M

    Temperature: 180°C

11. Cool and unmold

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

    Time: PT10M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pears: Applesauce
• Instead of Liquid cream (30% fat): Whole milk, Plain yogurt
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Almond flour: Almond meal
• Instead of Unsalted butter: Margarine, Vegetable oil
• Instead of Eggs: Applesauce puree (1/4 cup)
• Instead of Dark chocolate chips (70% cocoa): Chopped dark chocolate

Equipment Needed

• Stand mixer or electric hand‑beaters
• Mixing bowl
• Silicone spatula
• Chef's knife
• Cutting board
• Loaf pan (20 cm)
• Oven
• Kitchen scale
• Measuring cup (optional)
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature
• Whisk the eggs and sugar until lightened and doubled in volume
• Do not over‑mix after adding the flour
• Check doneness with a knife tip

Chef Tips from the Video

• Sift the flour to avoid lumps.
• Use butter at room temperature for better incorporation into the batter.
• Lightly dust the pear ribbons with sugar before baking for a slightly caramelized crust.
• Allow the cake to cool completely before cutting to obtain clean slices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap the cake in plastic film then place in a freezer bag, keep up to 1 month.

Room temperature: At room temperature, cover with a clean cloth for 1 to 2 days.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated before baking.
• The pears can be lightly caramelized in a pan before incorporation for deeper flavor.