Moist pear and chocolate cake

Ingredients

• 600 gPears, peeled weight
• 150 g50% dark chocolate
• 100 g00 flour
• 100 gButter
• 180 g (about 3)Eggs
• 3 gGround cinnamon
• 130 gSugar
• 220 gWhole milk
• 40 gSugar
• 30 gLemon juice
• 20 gUnsweetened cocoa powder

Instructions

1. 1

   Prepare the pears

   Peel the pears, cut them into wedges and remove the cores. Slice them fairly thickly. Put the eggs and 130 g sugar in a large bowl.

2. 2

   Beat the mixture

   Add the cinnamon and beat with an electric mixer until the mixture is well risen and blended. Add the flour and continue beating.

3. 3

   Add the milk

   With the mixer running, slowly pour in the milk. Melt the butter and dark chocolate together in a bain-marie, stirring often.

4. 4

   Mix in chocolate

   Pour the melted chocolate and butter into the batter and combine with a spatula.

5. 5

   Arrange the pears

   Grease a 30 cm ceramic tart dish. Arrange the pear slices in a fan pattern.

6. 6

   Bake the cake

   Pour the batter over the pears and bake in a preheated conventional oven at 180°C for 25 minutes.

7. 7

   Make the glaze

   Meanwhile, squeeze the lemon juice into a bowl and strain it. Add the 40 g sugar and cocoa powder.

8. 8

   Glaze and grill

   Mix until smooth. After the cake has baked for 25 minutes, remove it from the oven and spread the glaze over the surface. Return it to the oven under the grill for 5 minutes. Take it out and let it cool completely before serving.

What is pear and chocolate cake?

This is a soft, spoonable fruit cake in which sliced pears sit beneath a chocolate-rich batter. Pears and chocolate are a familiar pairing in European home baking; the fruit brings juiciness and gentle sweetness to the more intense cocoa notes.

This version uses a generous amount of milk and a short bake, so the centre stays moist rather than turning into a firm sponge. A quick cocoa and lemon glaze finishes the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 7g protein, 52g carbs, 20g fat.

The pears and sugars provide most of the carbohydrates, while the chocolate and butter contribute much of the fat. Eggs, milk and chocolate supply the protein. Serve a slice with plain yoghurt and fresh fruit, or keep the accompanying portion modest, to balance the dessert on the plate.

Choosing the pears and chocolate

Pears: Choose ripe but still firm fruit, so the slices hold their shape as you peel and cut them. The recipe specifies 600 g of peeled pear, so weigh them after removing the skins and cores.

Chocolate: Chocolate with 50% cocoa gives the cake a rounded, not overly bitter flavour. Melt it gently with the butter so the mixture stays smooth.

Build a light batter

Eggs and sugar: Beat these with the cinnamon until well combined and aerated before adding the flour. This gives the batter some lift despite its generous quantity of fruit and milk.

Flour and milk: Add the flour first, then pour in the milk gradually while mixing. This helps the batter come together evenly without dry pockets.

Arrange the fruit evenly

Pear slices: Cut the slices fairly thickly and fan them across the greased 30 cm ceramic dish. An even layer helps the fruit soften consistently beneath the batter.

Batter: Pour it gently over the pears, covering the arrangement as evenly as possible. The mixture will be loose; that is what helps create the cake’s creamy texture.

Watch the bake and grill

First bake: Start with a preheated conventional oven at 180°C and bake for 25 minutes. The centre should be set enough to receive the glaze, while still remaining moist.

Grill finish: Spread the smooth lemon, sugar and cocoa mixture over the surface, then grill for 5 minutes. Keep an eye on it during this final stage so the top does not scorch.

Serving and pairing

Cool the cake completely before serving, as the soft centre needs time to settle after baking. Serve it in the dish and use a spoon or broad cake server to portion it.

A small spoonful of crème fraîche or plain yoghurt can balance the sweetness. For a simpler serving, offer it on its own with tea or coffee.

Recipe notes & tips

• Weigh the pears after peeling and coring to reach the specified 600 g net weight.
• Use a bain-marie and stir regularly to melt the chocolate and butter gently.
• Pour the milk in a slow stream while the mixer is running.
• Grease the ceramic dish thoroughly so the cake is easier to serve.
• Strain the lemon juice before mixing the glaze to remove any pips or pulp.
• Watch the cake closely under the grill during the final 5 minutes.

Variations

• Add vanilla: Mix a little vanilla extract into the batter for a warmer aroma.
• Use a different chocolate: Choose a higher-cocoa dark chocolate for a more bitter finish.
• Add toasted hazelnuts: Scatter chopped toasted hazelnuts over the glaze before serving.
• Change the spice: Replace the cinnamon with ground ginger for a sharper note.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each portion.

Common mistakes to avoid

• Overbeating after the flour: Mix only until combined once the flour is added to avoid a tough texture.
• Using very soft pears: Choose ripe but firm fruit so the slices are easier to arrange.
• Pouring in the milk too quickly: Add it gradually with the mixer running to keep the batter smooth.
• Skipping the preheat: Bring the oven to 180°C before baking so the cake starts cooking evenly.
• Leaving the grill unattended: Check the surface often during the 5-minute finish to prevent scorching.
• Serving it hot: Let the cake cool completely so its soft centre can settle.

How to store

Once completely cool, cover the dish or transfer slices to an airtight container and refrigerate for up to 3 days. Bring a portion to room temperature or warm it gently before serving.

Frequently asked questions