Pear cake with dark chocolate is a delicious and fluffy cake, full of fruit and dark chocolate pieces.
Quick and easy to prepare, it will be perfect for breakfast and as a dessert.
Every bite will be a real treat, especially when the dark chocolate piece happens.
The combination of pears and chocolate is really irresistible. I’m crazy about it.
I suggest you to try also this recipe that you can find in my Italian blog: Cocoa cake with caramelized pears/ Torta al cacao con pere caramellate.
Ingredients for an approximately 10×7 inch (25×19 cm) baking dish
Tools
How to prepare Pear cake with dark chocolate
Prepare the cake batter
Take the eggs and milk out of the refrigerator an hour before, they must be at room temperature.
Butter and flour a rectangular baking dish of about 10×7 inch (25×19 cm).
Melt the butter and let it cool.
Coarsely chop the dark chocolate and set aside.
Sift the flour with the baking soda and pinch of salt and set aside.
Beat the eggs with the electric whisk with the sugar and grated lemon zest until light and fluffy.
Add the flour mix a little at a time, alternating with the milk and warmed butter and continue to whisk.
Finally add the chopped chocolate and the peeled and chopped pears. Mix now with a spatula or wooden spoon.
How to bake pear and chocolate cake
Bake in a preheated static oven at 190°C (370°F) for about 30-40 minutes. But always do the toothpick test: inserted in the center of the cake it should come out dry.
If you have a ventilated oven, bake the bundt cake at 170°C (340°F) for about 30 minutes, testing the cooking with a toothpick.
Cooking times for both types of oven are approximate. In fact, not all ovens cook in the same way so, adjust according to your oven.
Once the cake is baked, let it cool completely in the mold before taking it out.
You can serve the donut sprinkled with powdered sugar.
How to store Pear cake with dark chocolate
Will keep at room temperature under a cake bell or sealed in an airtight container for 5-6 days.
You can freeze it cut into slices and sealed in freezer bags. When it’s time to eat it, let it thaw at room temperature.
Advice
The butter can be replaced with 80 g of seed oil.
Instead of baking soda you can use with 15 g of baking powder.
Dark chocolate can be substituted with milk chocolate or even white chocolate.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
Subscribe to my facebook page so you don’t miss all the latest news.
If you like my recipes, don’t miss the latest video recipes by subscribing to my You Tube channel by clicking here.
Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
This post may contain affiliate links, which help keep the content free.
Varied doses for servings
On the page there are affiliate links on which you get a small share of revenues, without price changes.