I had some pears I wanted to use in a tart or a cake, so I found this recipe from Redcurrant Bakery and figured chocolate and pear would be a great pairing. I give this recipe a 9/10. The cake was a bit dry the first day, especially around the edges, so I covered it tightly overnight and it was much more moist the next day. One thing I liked about this cake is that it’s not overly sweet, and pear with chocolate is chef’s kiss 🤎 Overall, it’s a good recipe to try.
Ingredients
- 2 pears (d’Anjou or Bartlett)
- halved, cored and sliced
- 115 grams dark chocolate
- 115 grams butter (1/2 cup)
- 5 eggs room temperature
- 150 grams sugar
- 90 grams all purpose flour (sifted)
- 35 grams cacao powder (sifted)
- 1 tsp baking powder
- 1 tsp. Vanilla extract
- Baking spray
Instructions
- Preheat oven to 350 F.
- Prepare the pear first and set aside.
- Melt the butter and dark chocolate and set aside to cool.
- Beat the eggs, 150 grams of sugar and vanilla on high speed until light and well blended.
- Add melted chocolate and beat well.
- Add the dry ingredients and whisk gently by hand.
- Spray a 9 inch pan with baking spray (if you don’t have any, butter the bottom and sides and place place parchment paper at the bottom) pour the batter give it a gentle shake to even out the top.
- Arrange the pear on top by fanning it out.
- Bake the cake on the center rack for 40 minutes, making sure to rotate at 20 minutes.
- Let cool for 10 minutes before taking it out of the pan.
- Let cool completely before serving.
- You can dust with powdered sugar if you like.