Pear Chocolate Cake, Chocolate Ganache

Pear chocolate ganache cake - Lilie Bakery

Gluttony alert with this recipe from Chocolate pear cake ! The simple pleasure of marrying whole pears and dark chocolate in a homemade cake... A dessert that will have its effect with its creamy ganache.

Chocolate and pear is the ideal combination, isn't it? Hence the idea of ​​making this chocolate pear cake recipe by adding whole fruit for even more delicacy.

What you will like with this recipe

  • flavors : with each bite we find the alliance pear chocolate, just delicious! The cake has a good taste of cocoa, and the pears if they are very ripe will be very tasty.
  • Texture : the chocolate cake has a classic but rather dense texture because it allows the fruits to be held upright inside. The pears are melt-in-the-mouth after cooking and the ganache that is added afterwards is very creamy.
  • Difficulty level : it's a cake, so it's a rather simple recipe to make. If you have a pastry robot or an electric mixer it will be perfect. You will need a rectangular cake mold to cook it.
Pear chocolate cake - Lilie Bakery

Ingredients needed for this chocolate pear cake

  • Butter : here we need soft and softened butter at room temperature.
  • Light brown sugar : it's my favorite sugar in baking with this good little caramelized taste.
  • chocolate : I use dark pastry chocolate with 52% cocoa here.
  • bitter cocoa : I add it to reinforce the cocoa taste of the recipe, it's delicious with chocolate chunks.
  • flour / baking powder / salt : to give texture to the cake and make it rise.
  • Milk : Choose whole or semi-skimmed milk as you prefer.
  • pears : they must be very ripe for this recipe. If this is not the case, I advise you to poach them before (see below).
  • cream : I use full cream to create the chocolate ganache.

How to make a chocolate pear cake?

If necessary we start with poach the pears : in a saucepan, heat the sugar and water to make a syrup, cook the peeled pears for a few minutes.

To realize the chocolate cake, beat the butter and sugar then add the eggs and melted chocolate. We finish by alternating dry ingredients and milk.

To "Imprison" whole pears in the cake, they are placed in the cake mold covered with baking paper. Then pour the chocolate paste on either side of the pears. After cooking, a passage in the refrigerator will facilitate the cutting, for a neat result.

Then we prepare the ganache, a cream and chocolate mixture that will be coated with relish when serving on the chocolate pear cake ...

Sliced ​​chocolate pear cake - Lilie Bakery

My tips for making this cake perfectly

  • I advise you to poach the pears to make sure they will be well cooked when you cut them. In the recipe at the bottom of the page, I explain how to do it.
  • To easier tasting, you can also cut the pears in half and remove the seeds before placing them in the mold. Only problem, they will hold more difficult to the vertical. On the photos opposite, they are whole (I don't eat the pips, huh). I remove the pips by simply eating the cake.
  • for clean cut on your part, refrigerate your cake before tasting.

How to properly store your chocolate pear cake?

Once made, and topped with ganache, this chocolate pear cake can be kept in the refrigerator for about 5 days, ideally in an airtight bell jar. Take it out 15 minutes before tasting so that it regains its flavors.

You can also keep it at room temperature (if it doesn't have its chocolate ganache) for about 3-4 days.

Pear chocolate ganache cake zoom - Lilie Bakery

Other recipes to try

If you like desserts made with pear or chocolate, I advise you to take a look at these recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty pear and chocolate cakes!

Chocolate pear cake with flowing ganache - Lilie Bakery
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4.8 on 9 votes

Chocolate Pear Cake Chocolate Ganache

A very gourmet chocolate pear cake that deliciously combines fruit and chocolate…
Preparation30 min
Baking50 min
Total1 h 20 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: cake
Quantity: 8 people

Ingredients:

Chocolate pear cake

  • 220 g softened butter
  • 160 g brown sugar
  • 4 eggs
  • 50 g dark chocolate pastry
  • 250 g flour
  • 1 cc baking powder
  • Pinch of salt
  • 20 g bitter cocoa powder
  • 80 ml Milk
  • 4 peeled pears rather ripe - otherwise poach them for 15 min in 1L water + 250g powdered sugar + a little vanilla

Chocolate ganache

  • 140 g dark chocolate pastry
  • 140 ml whole liquid cream
  • 2 cs water

Preparation:

Chocolate Pear Cake

  • Preheat the oven to 180 ° traditional heat.
  • Beat the butter and sugar for a few minutes with a food processor or electric mixer.
  • Add the eggs one by one, without mixing too much, then the melted dark chocolate.
  • In a separate container, sift the flour, bitter cocoa, yeast and salt then incorporate this mixture into the dough, alternating with the milk.
  • Grease a cake tin (mine size 26 x 10 x 8cm) and cover with baking paper.
  • Line up the pears in the mold and hold them while placing the dough on either side of the pears in the mold. The dough is rather dense - it's normal you have to hold the fruit during cooking.
  • Bake for about 50 minutes and let cool on the grill. I recommend a passage in the refrigerator for a clean cut.

Chocolate ganache

  • Heat the liquid cream and pour over the chocolate cut into pieces, smooth and add the water to obtain a rather liquid consistency for topping (with my quantities, you will have some left over to then coat each part individually).

Notes:

This chocolate pear cake can be kept in the refrigerator for about 5 days, ideally in an airtight bell. Take it out 15 minutes before tasting so that it regains its flavors.
You can also keep it at room temperature (if it doesn't have its chocolate ganache) for about 3-4 days.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Grille rectangle
Chocolat noir pâtissier
Robot artisan pâtissier KITCHENAID
Moule à cake en fer blanc
Grille rectangle
Chocolat noir pâtissier
Robot artisan pâtissier KITCHENAID
Moule à cake en fer blanc
Grille rectangle
Chocolat noir pâtissier
Robot artisan pâtissier KITCHENAID
Moule à cake en fer blanc
September 27, 2017

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17 comments

  1. Reply

    Ciloucr

    September 8, 2017

    Your photos are superb, I note the recipe to test it.
    Hugs

  2. Reply

    LadyMilonguera

    September 8, 2017

    I really like your cake!

  3. Reply

    Camilleb

    September 8, 2017

    Hum I salivate ...

  4. Reply

    Laurie

    September 9, 2017

    Huuuum your photos are sublime it makes you want so much

  5. Reply

    Floriane

    September 9, 2017

    the pear and chocolate duo has nothing more to prove and I love it, your cake is irresistible! despite everything, as soon as I see whole pears in a cake, although it looks nice when cut, makes me say that I will cut them into pieces if I made it!

  6. Reply

    Sandrine

    September 9, 2017

    Bonsoir
    It is in the oven thank you for this recipe

  7. Reply

    Miss Blanche

    September 10, 2017

    The perfect cake to start the fall! (you have to find an excuse - laughs -)

  8. Reply

    Emma

    September 16, 2017

    I just made this recipe… How can I say it ??… Crazy !!!!

  9. Reply

    Morgane

    September 27, 2017

    Hello,

    Thank you for this recipe. This cake is delicious! Unfortunately, I couldn't get the pears to fit properly in the mold so some parts didn't have a lot of pear. I will do it again without hesitation!

  10. Reply

    Gaëlle

    November 22, 2017

    Hello ! What can I replace brown sugar with? I'm in Japan and there aren't really any….
    Thank you!!

    • Reply

      Lilie bakery

      13th December 2017

      Hello Gaëlle, with powdered sugar by reducing the quantities to have less sweetening effect :)

  11. Reply

    Anne Laure

    20th October

    Delicious ! The pear is tender and with the ganache it's excellent! And very pretty when cut!

  12. Reply

    Michael PERNOT

    September 23, 2019

    Another superb and delicious recipe
    I used Williams pears that were just ripe enough and what a result in the end !!!
    I wanted to know how to prevent holes from forming (craters) above the pears when the cake is baked
    Thank you

  13. Reply

    Sioulanh

    January 31 2021

    Hello,

    I am going to test this recipe, when should the ganache be added? Just before serving or a little before so that it solidifies on the cake? Thank you

  14. Reply

    Romeo

    27th February 2021

    5 stars
    The pear-chocolate mixture absolutely top, a real success for me!

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