Almond Chocolate Pear Cake

Almond Chocolate Pear Cake

Watch the video for this recipe:

This is the first time I have ever paired pears with chocolate and I must say that I really loved it and I didn’t expect to be such a pleasant combination. If you like pears and chocolate you should definitely try this dessert. It is very flavorful due to the pears and almonds, and also very moist and rich which makes it simply irresistible.

 

I’ve used the recipe I’ve made before for the chocolate flourless cake and added some almonds for extra texture and flavor. It is a  gluten free, chocolaty dessert perfect for celebrating the arrival of fall.

 

Related Posts:
Apple Upsidedown Cake
Chocolate Pumpkin Bundt Cake
Pumpkin Roll

 

 

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Ingredients
  • Makes about 10 servings
  • 4 eggs, separated
  • 7 oz (200g) semisweet chocolate (55-70%)
  • 2/3 cup (150g) butter
  • 1 tbsp (8g) unsweetened cocoa powder
  • 1 cup (100g) ground almonds
  • 1/4 tsp (2g) salt
  • 1 tsp (5ml) almond extract
  • 1/2 cup (100g) sugar
  • 3 or 4 ripe pears, peeled, halved and cored
Directions
  1. Grease and line a 10-inch (25 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
  2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well. Stir in cocoa powder, ground almonds, salt and almond extract.
  3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until soft peaks form.  Gently fold the whipped whites into chocolate mixture.
  4. Pour batter into prepared pan.
  5. Cut pear halves in thin slices leaving one edge uncut.
  6. Place the sliced pear halves on top of the batter and bake for 35-40  minutes.
  7. Let it cool completely and refrigerate to set for at least 2 hours.
Almond Chocolate Pear Cake-1
Nutrition facts 1 Serving ( 136g) - Calories:359, Fat:24.8g, Saturated Fat:12.2g, Unsaturated Fat:0.0g, Carbohydrates: 34.6g, Sugar:27.5g, Fiber:4.5g, Protein:5.5g, Cholesterol:98mg, Calories from Fat 223, Sodium 172mg, Potassium 251mg, Vitamin A 10% , Vitamin C 5%, Calcium 5%, Iron 8%, Nutrition Grade D, daily percent values are used on a 2000 calorie diet
On October 19, 2016 at 04:22 pm, kathleen said...
Would you be able to make this cake the day before serving and just leave it in the fridge overnight?
Re:

Sure.. will be just perfect.. I kept  the leftovers refrigerated  for several days

On October 21, 2016 at 09:32 am, Marianne said...
Fabulous! The almond and chocolate flavors are strong but not overpowering, the cake is quite dense, and the pears are a perfect complement. The pears do need to be quite ripe. I think apricots could be excellent as well when they are in season. I've made flourless chocolate cakes before, but this is one of the best and the easiest by far.
Re:

So glad you enjoyed this recipe Marianne:) hope you will try some more of my recipes.. Cheers, Ella

On October 28, 2016 at 11:46 pm, Ava said...
Hi, can other pear varieties such as comice, bartlett be used instead of the variety shown in your video?
On November 03, 2016 at 08:19 am, Korina Marinaki said...
Dear Ella, This is the first time I am visiting your site. I usually watch your videos on youtube and I have to say that I totally LOVE them!!!!!!!!! I am going to try your Almond Chocolate Pear recipe today and I would like to ask you: "Do I have to keep the cake in the refrigerator after the two hours that I will have let it cool or I could keep it in room temperature?" Thank you in advance and congratulations for your videos and recipes! ! !
On November 05, 2016 at 01:08 am, jerrin said...
I would love to try this cake and wanted to check with you if I could substitute ground almond with something else. Also, if I want to use flour, what would be the ratio for flour and baking powder?
On December 26, 2016 at 07:11 am, Giusi said...
I didn't think this recipe would come out ok, also because I had to substitute a few ingredients (maple syrup instead of sugar, shredded coconut instead of almonds and coconut oil instead of butter), but nevertheless came out pretty good. My pears didn't cook down completely though, maybe because they were too firm in the first place, but anyway thank you for the recipe and the cake is already half gone after less than 24 hours ;)
On January 09, 2017 at 04:40 am, Anna said...
It looks yummy food good
On March 15, 2017 at 08:14 am, Dianeka said...
I baked this cake yesterday and what a winner it was!! Perfect with ice cream..! I love ur blog and have already tried a handful of recipes (Nutella ice cream yummm...the mashed potato pancakes all gone in no time) and bookmarked the rest I am waiting to try.. all the recipes turn out to be wonderful...so kudos to you Ella !! Thank you so much for the videos and simple instructions...Keep it up... much love all the way from Australia..cheers
On August 08, 2018 at 05:43 am, Tj said...
I love watching your recipes and have tried a few out myself too. But this one is exceptional. Love that it uses almond flour and is so simple to make. I made it last weekend as I was having friends over. Everyone asked for a second serving. I'm most definitely making it again this weekend so I can have a whole lot more. Thanks for sharing the recipe :)

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