Pear and chocolate cake, easy and delicious recipe

Pears and chocolate has always been a combination of exceptional flavours: if mixed together with bitter cocoa, flour, eggs, butter, sugar and plain yoghurt, they give life to a soft, delicious and very quick cake to prepare! There chocolate and pear cake it takes just 15 minutes and is perfect to be served on any occasion, accompanied by a cup of tea, milk or juice. In this recipe we propose a pear and triple chocolate cake: dark chocolate, cocoa powder and chocolate drops, for an intense and an outstanding taste, given above all by the drops that will melt during cooking, giving the dessert a moist and soft consistency. And if you are looking for other desserts with pears, try preparing our ricotta and pear cake, simple and genuine!

Ingredients for 8 people

Flour 00: 200 g
Bitter cocoa powder: 25 g
Sugar: 150g
Butter: 100g
Eggs: 4
White yogurt: 125ml
Dark chocolate: 130 g
Vanilla: 1 sachet
Baking powder: 16 g
Boiled pears: 3
Chocolate drops: 50 g

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour
Calories: 420 kcal/portion

Preparation

Place the butter in a small bowl or microwave-safe cup. Melt it in the microwave set to maximum power for 40 seconds, then let it cool.

In a bowl, break the eggs and add the sugar. With electric whisks set to high speed, whip the two ingredients.

Whip the eggs and sugar for a few minutes until the mixture becomes clear and frothy.

Keeping the electric whisk on, add the butter to the mixture, pouring it in slowly so that it is incorporated correctly.

Sift the 00 flour, baking powder and vanilla at once. Add the powders to the mixture, always continuing to whisk everything, setting the medium speed, until the ingredients are completely blended.

Add the white yogurt and let it incorporate into the mixture, always mixing with an electric whisk.

Also sift the cocoa directly into the bowl and mix it into the dough with the electric whisk at medium speed.

Turn off the electric beaters. Place the dark chocolate on a cutting board or work surface and cut it into very fine and thin pieces.

Add the pieces of chocolate obtained to the mixture, which must be thick and creamy. Mix compound and chocolate with a spatula.

Temporarily leave the dough aside and dedicate yourself to the pears: cut the ends of the pears and peel them with a knife.

Cut the pears into circular slices and then divide the slices in half, removing the seeds inside.

Using a kitchen brush, oil a 22 cm diameter cake tin with seed oil. Flour it lightly, swirling it to distribute the flour evenly over the entire surface.

Pour the batter into the pan and level it with the spatula to ensure a uniform thickness.

Add the sliced pears and let them sink only halfway, leaving the other half outside.

Arrange the pear slices in a circular direction, then add the chocolate drops, distributing them over the entire surface.

Turn on the oven in static mode at 180°C. As soon as it reaches temperature, put it in the oven and let it cook for 45 minutes. Do the toothpick test and if necessary continue cooking for another 5 minutes.

Remove the cake from the oven and let it cool before serving.

Advice and tips

You can use just the chocolate chipsthen replace the dark chocolate with the same weight of chips.

You can also flavor the cake with the grated peel of an organic orange.

The butter can be replaced with 80 ml of seed oil, so as to make the cake lighter.

You can use any variety of pears you like for this cake. the important thing is that they are firm and not too ripebecause they won’t have to stagger during cooking.

Before taking the cake out of the oven, carry out the toothpick test: insert a long toothpick into the cake and if, once removed, it is dry, you can take out your pear and chocolate cake.

You can dust a thin layer of icing sugar before cutting the cake and serving it.

You can replace the granulated sugar with cane sugar: it will give a more caramelized and particular taste. You can also use sugar mascobado or muscovadowhich will give the cake a hint of molasses.

storage

Pear and chocolate cake is possible store at room temperature for 3-4 daysi, in a dry place, covered with a cake dome.

You can also freeze it. We advise you to first cut the single portions and freeze them, in order to defrost only the quantity necessary when necessary.