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French chocolate pear cake is so much easier than it looks. Served upside down with caramelised pears in coffee, it’s a gloriously sticky Autumnal teatime or dessert.

upside down dark chocolate coffee pear cake recipe

Chocolate Pear Cake Inspiration

 I hit on the idea of this chocolate pear cake while trying out a delicious recipe for a Drunken Damson Dessert by Angela Reid from Green & Black’s Chocolate Recipe Book. As I poured the chocolate mix on top of my damson-replaced nectarines soaked in the gin, I was thinking that next time I should try a non-alcoholic version.

So next time I flipped it upside-down so that the pears would be caramelised and glistening on top – rather like a Tarte Tatin style chocolate cake.

nectarine and chocolate pudding

This is nearly a flourless cake since I added just a couple of tablespoons, just to cake it up a bit but for gluten-free diets you can skip the flour. I also love adding coffee to pear (see this coffee and poached pear recipe); the coffee also brings out the dark chocolate’s intensity.

The photos really don’t do this cake justice. The family didn’t give me much time to photograph it and, as it was at the end of the day, the sun was playing up and I was juggling the rest of dinner. There wasn’t even time to do a photo set-up. Plonk! Snap! But enough of my excuses. I suggest you make this and show me your much better photos of this cake.

What counts is that it tastes fabulous.

Upside-Down Chocolate Pear Cake


Prepare 3 sliced pears in a non-stick cake pan with the caramel underneath and cook them in the caramel.  Then top with chocolate cake batter. It’s so simple!

pears in cake pan on top of caramel and before the chocolate mix is poured on top

Serve either cold or slightly warm with cream but it’s just as good entirely on its own.

upside down chocolate caramel pear coffee cake

Update: An intense caramel photo shot with the chocolate and pear cake. Ah, is that better? I made this again and have updated the recipe to suggest you caramelise the pears just a little longer in the oven and have adjusted step 3 accordingly. But if you prefer the previous more natural poached look, then leave in the oven for just 10 minutes in step 3.

This recipe also works well with plums.

close-up of pears falling over the edge of a dark chocolate cake

French Chocolate Pear Cake Recipe

close-up of pears falling over the edge of a dark chocolate cake

French Chocolate Pear Cake

Author: Jill Colonna
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course : Dessert, teatime
Cuisine : French
Keyword : upside down pear cake, chocolate pear cake
Servings : 8 people

Description

Chocolate pear cake – upside down and caramelised with a touch of coffee for a sticky surprising Autumnal teatime or dessert

Ingredients

Caramel

  • 100 g (3.5oz) sugar
  • 2 tbsp water
  • 25 g (1oz) butter (unsalted)

Chocolate & Pear Cake

  • 3 large firm but ripe pears Guyot or Conference
  • 50 g (2oz) sugar
  • 4 eggs organic
  • 250 g (9oz) dark (bittersweet) chocolate at least 64% cacao solids
  • 175 g (6oz) butter (unsalted)
  • 1 tsp coffee powder
  • 2 tbsp plain (all-purpose) flour (optional)

Instructions

Caramel Pears

  • Preheat the oven to 200°C/180°C fan/400°F (gas 6). Butter a 25cm cake pan (no need to if using a silicone round cake mould, or moule à manqué that’s non-stick).
  • Make a caramel by stirring the sugar into the water in a heavy-based saucepan. Leave to simmer (don’t stir at this stage) until a golden caramel forms then stir in the butter. Immediately pour the caramel into the cake pan.
  • Peel the pears and cut them in half. Remove the cores with a sharp knife then cut each half into three slices. Arrange them as packed together as you can on top of the caramel (they’ll shrink as they cook) and bake in the oven for 20 minutes. Remove to cool slightly.

To make the Chocolate Cake Batter

  • Using a hand whisk, beat the eggs with the sugar in a large bowl until pale and creamy. Break up the chocolate into pieces and melt it together with the butter and coffee powder in a heat-proof bowl on top of a pan of simmering water (bain-marie), ensuring that the water doesn’t touch the chocolate bowl. When smooth and melted, whisk together the chocolate into the egg, then add the flour (if using), mix then pour the chocolate batter on top of the pears. Bake for 25-30 minutes.
  • Leave to cool slightly for about 10 minutes. Using a sharp blade of a knife, go around the sides to ensure nothing is sticking. Place a large serving plate over the pan and, holding on to both plate and pan, flip the plate upside down to de-mould the cake.

Notes

Serve either cold or slightly warm with cream but it’s just as good entirely on its own.
For a spicy kick, replace the coffee with candied ginger and a teaspoon of ground ginger.

From the market

From the kitchen

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Comments (12)

Stunning. Love the sound of this Jill.

Thanks Jean-Pierre. I do hope you make it.

This is genius, Jill! Love the flavors of pear and chocolate together, but in addition to that it’s absolutely stunning! I don’t know what you’re talking about, but there’s no need for better pictures at all. And I do spy a Wedgwood Cornucopia plate! Don’t tell me that’s the pattern of china that you have? That would be freaky! You’re making me wish I had a working oven!!!

OK, let’s be freaky Christina. We picked Cornucopia for our wedding china. And we’ve only broken one plate in 18 years. Why – do you have the same? That would be SO funny. Wishing you have a new oven soon but in the meantime there are lots of no-bake chocolate puddings here too. Wishing that an oven fairy comes to you soon, my friend x

Yes, we’re freaky twins! I didn’t want china for our wedding as we were married in Michigan and would have had to transport it to California. A year or two later I spied the Cornucopia design in a shop window in England and fell in love with it and that’s what we bought with our wedding $! 🙂 Can you believe it? I don’t want to say how many we’ve broken as I’ll jinx our good luck!

That is funny. Cornucopia twins!

Outrageous YUM!!

Outrageous? Love it. Merci x