Chocolate & Pear Cake


Bittersweet chocolate and pears are an unbeatable combination. This cake may take more work than a simple chocolate and pear fondue, but I promise, it’s worth it.

Aside from substituting a whisk for a handmixer, I followed Smitten Kitchen’s recipe fairly closely. I won’t lie, whisking the eggs by hand takes about 20 minutes (and ideally involves two people taking turns), but it is very doable. Though this recipe calls for all-purpose flour, I think it would actually taste better with the nuttier flavour of whole-wheat or buckwheat flour.

*Note: This cake requires a springform pan. 

Chocolate & Pear Cake (adapted from Smitten Kitchen)

1 cup flour

1 tablespoon baking powder

3 eggs

4 ounces salted butter

3/4 cup sugar

3 pears, peeled and diced

3/4 cup bittersweet chocolate chunks

Preheat your oven to 350 degrees Fahrenheit. Butter and flour a nine-inch springform pan. Combine the flour and baking powder in a small bowl and set aside.

Melt the butter in a medium saucepan over low-medium heat until the butter browns and smells nutty, stirring occasionally to ensure even browning. Set aside in a warm place. Using a mixer or a whisk, whip the eggs in a large bowl until pale and very thick. Add the sugar to the eggs, and continue whipping for several minutes. Add the butter and flour to the egg-sugar mixture in thirds (1/3 butter, 1/3 flour, 1/3 butter, etc) and whisk until just combined.

Pour the batter into the springform pan. Sprinkle the chopped pear and then the chocolate chunks on top, and bake for roughly 1 hour, or until the cake is golden brown and springy.

I served it with a sprinkling of powdered sugar, but SK also recommends whipped cream or buttermilk ice cream. Enjoy!

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