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.
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 ...
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.
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:
- Chocolate pear cake without flour
- Bavarian pear chocolate speculoos
- Soft pear ginger cake
- Dessert 3 chocolates
- Vanilla pear bundt cake
- Rustic apple pear spice pie
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 Chocolate Ganache
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
- 140 g dark chocolate pastry
- 140 ml whole liquid cream
- 2 cs water
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.
- 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).