Chocolate Pear Cake ~ Rich and decadent chocolate cake with 4 pears baked whole inside, one fancy and tasty dessert for any occasion.If there was ever a cake that could be voted unique and pretty, this cake would win!
When I get to select my dessert, like when at a restaurant or a bakery, I’d say 99% of the time I go with some form of chocolate cake.
For example, my friend Christina and I popped into a fabulous bakery in Salt Lake City the other day. We needed to chat, kill some time before dinner, and get out of the rain. My intention was to buy an espresso macaroon and maybe a raspberry one.
I had purchased one on Thursday morning but didn’t get to them before the swag I acquired from the conference I was attending flattened them like a pancake. Yes, I still ate them, I wasn’t going to waste them, but I did want to try them as the French intended me to eat them.
As I was looking the bakery case over my eye spied a decadent chocolate and raspberry slice…the last slice. I asked the clerk behind the counter to confirm what I was seeing and she did, but added the frosting was salted caramel. Done deal.
This chocolate pear cake is just another done deal. It’s unique in that whole, but peeled pears are baked right inside the cake. The cake is super moist because of the pear and the chocolate is rich. What chocolate cake and fruit pairings do you love most? Or is that just a mean question to even make you pick?
Now, I don’t bake all that often, unless you count the random box of brownies (which I do). I’m excited to share this treat which comes from Brazil. Hope you enjoy this cake as much as I did.
Chocolate Pear Cake
- 1 cup of butter (room temperature)
- 2 cups of sugar , plus 1/4 cup for dusting the rim
- 4 eggs (egg whites and egg yolks separated and room temperature)
- 1 cup of cornstarch
- 2 cups of all-purpose flour
- 1 cup of milk
- 1 Tbs of baking powder
- 1 tsp of instant coffee
- 2/3 cups of chocolate milk powder
- 1/3 cup of cocoa powder
- 4 green anjou pears (peeled)
- 1/8 cup powdered sugar (to coat the top) +/- to desired coating
- Preheat oven to 375F
- Beat the butter and sugar together until creamy.
- Add the egg yolks, one by one, mixing well between additions.
- Add the flour and then the cornstarch slowly; the duo will become dense and heavy.
- Add the milk slowly to soften the dough and finally mix the chocolate milk powder, cocoa powder and baking powder, set aside.
- Beat the egg whites until soft peaks form, place in the bowl with the chocolate mix and fold it gently until a batter forms.
- Place in a cake ring mold that's has been coated with butter and sugar.
- Slowly push the peeled pears into the batter until they reach the bottom, equal distance from each other, away from the center, near the rim.
- Place it in the oven and bake for about 1 hour, or until a toothpick pressed into the center of the cake comes mostly clean.
- Allow it to cool completely, remove ring, coat it with powdered sugar.