Chocolate and pear is one of those timeless elegant and classic combinations which can never go out of trend.
For this moist and scrumptious cake, which you can make in a relative short space of time, make sure you use good quality cocoa and juicy and ripe pears. For the topping I have used canned pears as I did not like the idea of raw pears on top but that's optional you can leave them out if you prefer or you could shave some dark chocolate on top or make a ganache with dark chocolate and cream for a richer and luxurious topping.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Peel the pears, remove the core and chop them into small cubes. Squeeze half a lemon over them and stir well. Set aside. Melt the butter in a saucepan over a low heat.
Whip the egg yolks with half of the sugar. Add the cocoa, the vanilla extract, the butter (cooled down) and stir well.
Add the flour and the chopped pears. Whip the egg whites until firm with a pinch of salt and with the remaining sugar then gently incorporate them to the mixture.
Pour it into a well greased round baking tray and cook at 180C for about 40-45 minutes. Check with a toothpick if the cake is cooked. If still wet inside leave it in the oven for a little longer.
Remove the cake from the oven, let it cool down then sprinkle it with cocoa powder. Slice the canned pears into quarters and arrange them on the cake. Dissolve the jam with a tbsp of water in a pan over a source of heat then brush it onto the pears. This will give them a shiny look.
Sprinkle with powdered (icing sugar) and serve!
As I have used jam in this recipe I am pleased to enter my cake into "We Should Cocoa" hosted this month by the queen of chocolate: lovely Choclette! 🙂