Chocolate Pear Cake
A deliciously dark chocolate cake with pears, low in sugar and with a hint of coffee for an Autumnal teatime or dessert. Typical one-layered French cake that's light yet with an intense chocolate flavour. Easy, no-fuss recipe with no need to separate eggs.
Equipment
- 25cm non-stick cake pan lined with baking paper (see NOTES)
Ingredients
- 200 g (7oz/1 cup) dark (bittersweet) chocolate at least 64% cacao solids
- 110 g (4oz/1 stick) butter (unsalted)
- 1 teaspoon coffee powder
- 4 large eggs organic
- 60 g (2½oz/scant ⅓ cup) sugar
- 3 medium pears (Comice, Conference, Guyot) organic, firm yet ripe
- 50 g (2oz/1/3 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder sifted (I use Van Houten)
- 2 tablespoon water or rum
Instructions
- Pre-heat the oven to 180°C fan/200°C/400°F/Gas 6. 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, water-bath or double boiler). Ensure that the water doesn’t touch the chocolate bowl.
- Whisk together the eggs and sugar in another large bowl until pale and creamy. When melted, stir the chocolate mixture until smooth then incorporate into the egg. Gradually add the flour, cocoa powder and baking powder using a sieve to sift out any cocoa powder lumps. Stir together using a spatula until smooth, add a little water (or rum), then pour the chocolate batter into the lined cake tin.
- Wash and dry the pears and peel if you prefer. Either cut in half or cut thin slices into the middle ¾ of the way to the bottom using a wooden spoon as a guide. Remove the cores. Top with the pears, pressing well into the batter. Bake for 25-30 minutes.
- Leave to cool slightly for 10 minutes in the tin before un-moulding the cake on to a serving plate.
Notes
Serving Suggestions: Serve at room temperature or slightly warmed. Great on its own or with chestnut and vanilla ice cream, salted caramel or chocolate sauce for the ultimate French treat.
Cake tin: See how to line a cake tin in FAQ and baking tips.
Pears: don't have fresh pears? Then this recipe is easily made with canned pear halves.
Nutrition per serving % daily value: 26% total fat; 13% total carbohydrate; 18% fibre; 10g protein.