This Pear and Chocolate Cake makes the most delicious Fall and Winter dessert. The easy chocolate cake topped with thin slices of pears is perfect for afternoon tea, your Holidays dessert table or for dessert!
Preheat your oven on 180°C/350°F. Line the bottom of a 25 cm / 10 inch Springform Pan with baking paper.
Finely chop the Cooking Chocolate. Place it in a heat-proof bowl with the Butter and melt it, either in 30 seconds increments in the microwave or over a double boiler. Set aside to cool down.
Wash the pear, cut them in half and core them. Cut each pear halves in very thin slices. Set aside.
Place the Eggs and Brown Sugar in the bowl of your mixer. Whisk on medium high speed for about 5 minutes, or until it has doubled in volume and is very bubbly.
Add the cooled down melted Chocolate and Butter and mix to combine (see note 1).
Add the sifted Flour, Baking Powder and Salt. Slowly mix and stop as soon as combined (see note 2).
Pour the cake batter into the Springform Pan. Use a small offset spatula or spoon to spread it if needed. Top with the Pear Slices.
Optional: finish by topping the cake with the Chocolate Chunks
Bake for 35 to 40 minutes, or until a skewer comes out clean. Leave to cool down completely before removing from the pan.
Notes
Ingredients Notes:
Chocolate: make sure to use Baking Chocolate (and not eating chocolate or chocolate chips that will not melt properly). If using a bar, finely chop it before melting it.
Instruction Notes:
I recommend stopping to scrap the bottom and sides of the bowl when mixing in the chocolate and butter to make sure it is all properly incorporated.
You don't want to over-mix the batter after adding the flour to avoid deflating it and/or developing too much gluten, which might result in a denser cake. This part cake be done by hands with a spatula instead of the mixer to make sure you don't over-work the batter if preferred. Also make sure to scrap the bottom of the bowl where some of the ingredients might not have fully mixed.