Pear and Chocolate Cake
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.
Servings: 10 Servings
Calories: 313kcal
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
Pro 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.
Nutrition
Serving: 1Serving | Calories: 313kcal | Carbohydrates: 22.1g | Protein: 14.2g | Fat: 18.8g | Saturated Fat: 8.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.7g | Cholesterol: 24.4mg | Sodium: 339.8mg | Potassium: 239.6mg | Fiber: 2.1g | Sugar: 18.1g