Pear Chocolate Cake

Ingredients

• 150 g Almond flour (Sift to avoid lumps)
• 100 g All-purpose flour (Sift together with almond flour and cocoa)
• 30 g Unsweetened cocoa powder (Choose a good quality cocoa)
• 200 g Baking dark chocolate (70% cocoa) (Break into small cubes for even melting)
• 100 g Unsalted butter (Cut into small cubes before melting)
• 0.5 g Fleur de sel (Just a pinch)
• 3 pieces Eggs (At room temperature)
• 80 g Coconut blossom sugar (Adds a slight caramelized note)
• 30 ml Acacia honey (Adds sweetness and shine)
• 50 g Whole almond puree (No added sugar)
• 3 pieces Williams pears (Peel, halve, remove the core and slice thinly)
• 30 g Apricot jam (Warm slightly before brushing)
• 30 g Praline (or praline shards) (Sprinkle around the cake for crunch)

Instructions

1. Mix dry ingredients

   In a large bowl, pour the almond flour, all‑purpose flour and cocoa powder. Mix thoroughly until you obtain a homogeneous powder.

   Time: PT2M

2. Melt chocolate and butter

   In another bowl, place the dark chocolate cubes, the butter cut into small cubes and the fleur de sel. Melt in the microwave in 30‑second intervals, stirring each time until you obtain a smooth mixture.

   Time: PT5M

3. Whisk eggs and sugar

   In a third bowl, crack the three eggs and add the coconut blossom sugar. Whisk with an electric whisk for about 5 minutes until the mixture becomes pale and fluffy.

   Time: PT5M

4. Incorporate honey

   Add the acacia honey to the egg‑sugar mixture and whisk for an additional minute to fully incorporate.

   Time: PT1M

5. Add almond puree

   Pour the whole almond puree and gently mix with the whisk until fully incorporated.

   Time: PT1M

6. Mix cooled melted chocolate

   Let the chocolate‑butter mixture cool for a few minutes (it should be warm, not hot). Then add it to the previous mixture and whisk until you obtain a smooth batter.

   Time: PT2M

7. Fold in dry powders

   Add the reserved powders (almond, flour, cocoa) and mix one final time until you obtain a homogeneous batter.

   Time: PT2M

8. Prepare the pan

   Line the 23 cm pan with parchment paper, then lightly butter the edges to facilitate unmolding.

   Time: PT3M

9. Prepare the pears

   Peel the Williams pears, halve them, remove the core with a small coring spoon and slice thinly into ribbons across the width.

   Time: PT5M

10. Pour batter into the pan

    Transfer the batter into the prepared pan and spread evenly with a spatula.

    Time: PT2M

11. Arrange pears in a rosette

    Delicately place the pear ribbons forming a rosette on the surface of the batter.

    Time: PT2M

12. Preheat the oven

    Preheat the oven to 170 °C on convection mode.

    Time: PT10M

    Temperature: 170°C

13. Bake the cake

    Place the cake in the oven and bake for 25 minutes. The centre should remain slightly molten while the top is set.

    Time: PT25M

    Temperature: 170°C

14. Cool slightly

    Remove the cake from the oven, let it warm for 10 minutes in the pan before unmolding onto a cooling rack.

    Time: PT10M

15. Finishing – glaze and praline

    Warm the apricot jam slightly, brush the cake with a brush to add shine and protect the fruit, then sprinkle the edges with praline.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Almond flour: almond flour
• Instead of All-purpose flour: gluten-free flour
• Instead of Unsweetened cocoa powder: sweetened cocoa powder (reduce sugar)
• Instead of Baking dark chocolate (70% cocoa): milk chocolate
• Instead of Unsalted butter: margarine
• Instead of Fleur de sel: sea salt
• Instead of Eggs: organic chicken eggs
• Instead of Coconut blossom sugar: raw cane sugar
• Instead of Acacia honey: maple syrup
• Instead of Whole almond puree: hazelnut puree
• Instead of Williams pears: Bartlett pears
• Instead of Apricot jam: peach jelly
• Instead of Praline (or praline shards): caramelized hazelnuts

Equipment Needed

• Large bowl
• Medium bowl
• Electric hand mixer
• Microwave
• Silicone spatula
• Chef's knife
• Peeler
• Coring spoon
• 23 cm cake pan
• Parchment paper
• Convection oven
• Kitchen brush
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt chocolate and butter without burning
• Whisk eggs and sugar until a fluffy texture is achieved
• Let the melted chocolate cool before incorporating into the eggs
• Baking: do not exceed 25 minutes to keep the centre molten

Chef Tips from the Video

• Use 70% cocoa chocolate for an intense flavor without being too bitter
• A pinch of fleur de sel enhances the chocolate flavor
• For an even more molten texture, add an extra 20 g of dark chocolate just before baking

Troubleshooting

Storage

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

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: At room temperature for 1‑2 days, but the chocolate may melt

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator (cover with plastic wrap)
• The pears can be sliced ahead of time and drizzled with a splash of lemon juice to prevent oxidation
• The cake is best enjoyed warm, but it reheats easily in the microwave for 20 seconds