A moist chocolate dream with a fruity flavor note is the pear cake. Once you've tried a slice, you can't get enough of it. The chocolate pear cake is practically addictive. Plus, it's quick and easy to make with this recipe.
Course Dessert
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Servings 10
Equipment
Ø 24 cm large baking springform pan
Ingredients
5pears
100gdark chocolate
120mlmilk
150gsugar
2eggs
90mlvegetable oil
40gcocoa powder
180gflour
6gbaking powder
10mlrum or cognac
8gvanilla sugar
1pinch ofsalt
butter to grease the baking pan
for the dusting
powdered sugar
Instructions
Line the bottom of the baking pan with baking paper and grease the rim with butter.
Cut 3 pears into cubes and the remaining two into strips.
Chop dark chocolate coarsely.
Beat eggs, sugar, vanilla sugar and salt to a fluffy light mixture.
Add milk, vegetable oil and rum or cognac and mix briefly.
Mix flour with cocoa powder and baking powder and stir it briefly into the liquid mixture to form a thick batter.
Stir the diced pears and the coarsely chopped chocolate into the batter.
Pour the batter into the baking pan and insert the pear strips lengthwise into the batter so that they remain visible on the surface.
Bake the chocolate pear cake in a preheated oven at 180 °C top and bottom heat for about 50 minutes, let it cool in the baking pan and then take it out.
Dust the chocolate pear cake lightly with powdered sugar.
Notes
Use ripe pears for the cake.
If you do not like pear skin in the cake, you can peel the fruit beforehand.
You can adjust the amount of sugar to taste.
Instead of dark chocolate you can use milk chocolate. In this case, reduce the amount of sugar.
Alcohol can be omitted.
Do not mix the batter too long, but only briefly until it has a homogeneous consistency, so that the cake tastes moist and not dry after baking.
Use a wooden skewer to check if the cake is baked. To do this, briefly insert a wooden skewer into the center of the cake and see if it comes out almost clean. If the wooden skewer remains smeared in raw batter, you still need to bake the cake. If only melted chocolate remains on the wooden skewer, it is ready.
Do not bake the chocolate pear cake longer than necessary or it may taste dry and not moist.
Note the detailed tips and tricks for making the chocolate pear cake at the top of the post.