This easy Pear and Chocolate cake with almond flour is a simple but stunning dessert. The juiciness of the pears and the richness of the chocolate make the perfect flavor combination that is complimented by the fudgy texture.
This recipe was inspired by the German cake Schoko Birnenkuchen and made gluten free by using almond flour. I love cakes using fresh seasonal fruit such as gluten free apple cake, gluten free strawberry cake, and gluten free rhubarb cake.
This chocolate pear cake is delicious served with this homemade chocolate ice cream, or Chantilly cream.
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⭐ Why we love this recipe
- Easy to make - This recipe is so simple and beginner-friendly which results in a simple but impressive cake.
- Flavor combination - Pears and chocolate are just the perfect match! The juiciness of the pears and the richness of the chocolate are just the perfect match for a decadent dessert.
- Flourless Chocolate cake - Using ground almonds makes this naturally gluten free without the need for wheat flour or complex flour blends.
- Dairy Free Option - Easily made dairy-free if required, see substitutions below.
Recipe Development
I have been testing lots of flourless cakes recently and I was inspired by the German cake Schoko Birnenkuchen to make a pear and chocolate cake (I am in no way claiming this to be a traditional Schoko Birnenkuchen, I simply took inspiration from it) as I love the combination of the pears and chocolate. When developing this recipe I wanted to incorporate them but also make it naturally gluten free but using ground almonds.
I also tested using ground hazelnuts which also was delicious but I saved that version for my flourless Nutella cake which is packed full of hazelnut flavor.
📋 Ingredients Notes
- Butter - Use unsalted good quality butter.
- Chocolate - Use semi-sweet chocolate as it adds a rich flavor and don't forget to add the chocolate chips additional chocolate on top. Always check that the chocolate is gluten free as some brands may contain gluten.
- Salt - A little salt makes all the difference. It enhances and balances out the flavors in the cake.
- Almond Flour - This will work well with almond flour or ground almonds. I love the flavor that it adds and makes this cake naturally gluten-free.
- Eggs - Separating the egg yolk and whites into separate bowls ensuring that no egg yolk gets into the egg white as even the smallest amount of yolk can prevent the egg whites from whipping up to soft peaks. Always use room-temperature eggs.
- Sugar - I used superfine sugar (Caster or baker's sugar) for the cake and dusted the cooled cake with powdered sugar.
- Ripe Pears - The pears and chocolate are just a beautiful flavor pairing. Core and peel the pears as the skin can become stiff during baking. Always use ripe juicy pears.
See the recipe card below for all ingredients & measurements.
⚡ Substitutions & Variations
- Dairy Free - It is easily made dairy-free by using dairy free butter block, and dairy free chocolate.
- Almond Extract - If you want to increase the almond flavor substitute the vanilla extract for ¼ teaspoon of almond extract.
- Ground Hazelnuts - This recipe also works well and tastes delicious by substituting the ground almonds for finely ground hazelnuts.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make Pear Chocolate Cake
See the recipe card below for more detailed recipe instructions.
Step 1: Line the bottom and sides of a 9-inch cake pan with parchment paper. Preheat the oven to 180℃/350℉/Gas mark 4.
In a non-stick pan on low-medium heat melt the butter and chocolate, or in the microwave in 30-second bursts, or in a bain-marie until fully melted. Set aside to cool slightly.
Step 2: Using two bowls separate the egg yolk from the egg whites ensuring that no egg yolk goes into the egg whites.
Whisk the egg yolks with the sugar until thick.
Tip: Be sure not to get any egg yolk into the egg whites as this can result in the egg whites not whipping up to soft peaks.
Step 3: Remove the melted chocolate and butter mixture from the heat and in a large bowl whisk in the cocoa powder, salt, and ground almonds until fully combined.
Fold in the egg yolk and sugar mixture into the chocolate mixture.
Step 4: In a large bowl beat the egg whites until soft peaks form (See image 4).
Step 5: Fold the egg white mixture into the chocolate batter. Pour the cake batter into the cake pan and spread it out evenly.
Step 6: Peel, core, and cut in half the pears. Carefully thinly slice the pears (See image 6). Place them on top of the cake batter, cut side down, gently slightly pressing them into the cake batter.
Tip: Gently fold in the egg whites to maintain the airiness of the cake batter. I like to fold in a few scoops of egg whites to begin with then add the remaining egg whites as I find this makes it easier.
Step 7: Sprinkle the chocolate chips over the top of the cake in between the pears (See image 7).
Bake in the oven for 40-45 minutes or until the cake is fully set. Check by inserting a skewer/toothpick in the middle of the cake and when it comes out slightly moist with some crumbs on it is ready (It should not be wet).
Step 8: Allow the cake to cool in the cake pan for 15 minutes and then transfer it onto a wire rack. Once fully cooled cover and place in the refrigerator for up to 3 hours to fully set.
Dust with powdered sugar just before serving
Tip: Setting the cooled cake in the refrigerator will help the cake set well which results in a beautiful dense fudgy texture.
💡 Pro Recipe Tips
- Tip #1: Use good quality ingredients as this will really impact the taste of the finished cake.
- Tip #2: Line the bottom and sides of the cake pan and preferably using a spring form pan will make the cake easier to remove from the cake pan.
- Tip #3: Be sure not to get any egg yolk into the egg whites as this can result in the egg whites not whipping up to soft peaks.
- Tip #4: Gently fold in the egg whites to maintain the airiness of the cake batter. I like to fold in a few scoops of egg whites to begin with then add the remaining egg whites as I find this makes it easier.
- Tip #5: Setting the cooled cake in the refrigerator will help the cake set well which results in a beautiful dense fudgy texture.
❔ Recipe FAQs
The chocolate pear cake can be stored in a sealed container in the refrigerator for up to 4 days.
Yes, This pear and chocolate cake is best made the day before and can be made a few days in advance.
Yes to make a dairy free flourless chocolate cake substitute the butter and chocolate for your preferred dairy free brand.
I haven't tested this recipe using canned pears but if you want to try I recommend draining the pears well and pat them dry to remove any excess moisture.
This chocolate and pear cake will be delicious paired with fresh Chantilly cream, a scoop of vanilla ice cream, or drizzled with chocolate sauce or homemade chocolate ganache.
More gluten free Cake recipes
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📖 Recipe
Pear and Chocolate Cake
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9-inch springform cake pan
- Parchment paper
- Stand mixer or electric whisk
Ingredients
Ingredients for Chocolate Pear Cake
- 110 grams Unsalted Butter
- 110 grams Semi-sweet Chocolate Be sure to use gluten free chocolate
- 2 tablespoons Cocoa Powder
- ¼ teaspoon salt
- 1 teaspoon Vanilla extract
- 110 grams Almond flour/Ground Almonds
- 4 large Eggs (Separated) Room temperature
- 110 grams Sugar
- 2-3 Ripe Pears (cored and peeled)
- 50 grams Chocolate chips
- 1 tablespoon Powdered sugar
Instructions
How to make Chocolate Pear Cake
- Line the bottom and sides of a 9-inch cake pan with parchment paper. Preheat the oven to 180℃/350℉/Gas mark 4.
- In a non-stick pan on low-medium heat melt the butter and chocolate, or in the microwave in 30-second bursts, or in a bain-marie until fully melted.
- Remove from the heat and allow to cool slightly. In a large bowl whisk in the cocoa powder, salt, and ground almonds until fully combined.
- Using two bowls separate the egg yolk from the egg whites ensuring that no egg yolk goes into the egg whites.
- Whisk the egg yolks with the sugar until thick. Fold in the egg yolk and sugar mixture into the chocolate mixture.
- In a large bowl beat the egg whites until soft peaks form (See image 4).
- Fold the egg white mixture into the chocolate batter.
- Transfer the cake batter to the cake pan and spread it out evenly.
- Peel, core, and cut in half the pears. Carefully thinly slice the pears (See image 6). Place them on top of the cake batter, cut side down, gently slightly pressing them into the cake batter.
- Sprinkle the chocolate chips over the top of the cake in between the pears (See image 7).
- Bake in the oven for 40-45 minutes or until the cake is fully set. Check by inserting a skewer/toothpick in the middle of the cake and when it comes out slightly moist with some crumbs on it is ready (It should not be wet).
- Allow the cake to cool in the cake pan for 15 minutes and then transfer it onto a wire rack. Once fully cooled cover and place in the refrigerator for up to 3 hours to fully set.
- Dust with powdered sugar just before serving.
Notes
- Tip #1: Use good quality ingredients as this will really impact the taste of the finished cake.
- Tip #2: Line the bottom and sides of the cake pan and preferably using a spring form pan will make the cake easier to remove from the cake pan.
- Tip #3: Be sure not to get any egg yolk into the egg whites as this can result in the egg whites not whipping up to soft peaks.
- Tip #4: Gently fold in the egg whites to maintain the airiness of the cake batter. I like to fold in a few scoops of egg whites to begin with then add the remaining egg whites as I find this makes it easier.
- Tip #5: Setting the cooled cake in the refrigerator will help the cake set well which results in a beautiful dense fudgy texture.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
Sally says
Gorgeous cake, a really nice texture and flavour! I used sweetener (xylitol) instead of sugar and reduced the amount to 70g for personal preference, and I also subbed 10g of the almond flour with lupin flour (also gluten free) because it improves the texture when baking with almond flour but barely impacts on taste. Everybody wolfed it down! Off to look at your other recipes now 😉
Amanda says
Thank you Sally for the review. I will have to give it a try with your tip using 10g of lupin flour. I am so happy everyone enjoyed the cake 😊
Gus says
This was beautiful loved it and so did the family
Amanda says
Thank you Gus. I am so happy everyone enjoyed it!