Soft chocolate and pear cake Ultra gourmet recipe

This ultra-flowing, moist dark chocolate cake garnished with pieces of fresh pear is a concentrate of indulgence.

So here, I repeat myself, but we are in pure gluttony. For lovers of the combination of pear and chocolate (or not!), for chocolate lovers, or simply if you like chocolate then this recipe is for you.
Here is a perfectly melting chocolate cake with pieces of pear, fruit nicely decorated for a very nice effect.

Initially I wanted to make a cake with pears that stood upright and the top of the stem protruded from the dough. Do you see who I’m referring to? It’s ultra stylish, perfect for taking pretty food photos.
But for the pears to stand upright, you need more of a cake texture than fondant like here. So I adapted, favoring taste over visuals.

Some information about the recipe

Dark chocolate

We choose a dark chocolate dessert. Commercially available dessert chocolates actually start with a fairly low percentage of chocolate, often starting at around 52-56% cocoa.
If you opt for a dessert chocolate with more than 65/70%, perhaps add a little more sugar to keep your dessert delicious.

Butter

Well yes, it’s not possible to do without it or replace it with olive oil. We want the roundness of butter in this dessert.
Use unsalted butter adding a pinch of salt Or replace the 100g of unsalted butter with semi-salted butter. Salted butter works perfectly too but no pinch of salt please.

Brown sugar ideally

This cake is deliberately not very sweet because the pears are there to bring this generous side and I wanted a contrast with a smooth, chocolatey consistency.
If you like fairly sweet pastries, you can add 25g of sugar to bring it to 100g instead of 75g as in the recipe.

I chose brown sugar which you can replace with white sugar.

Eggs

Whole eggs simply mixed into the batter. no egg whites here, we are on a recipe that is easy and quick to prepare.

Flour

A little flour, but not too much we want a texture that resembles classic chocolate fondants.

You can even try this recipe in one gluten-free version by removing the flour. By possibly replacing it with almond or hazelnut powder.

Which pears to choose and how to prepare them

I suggested in the list of ingredients to use conference pears. They are much bigger than williams pears whichever you opt for this last variety, or another, adjust the quantity according to the size.

At any rate, you need very ripe pears. So they will melt a little and give juice in the preparation.

For a very stylish presentationI suggest you dress the pears a bit like the classic Bourdaloue tart making small slices but leaving the shape of the half pear intact.

• To do this peel the pears, cut them in half and scoop out the seeds. You can use either a small spoon or a Parisian spoon which is normally used to make fruit balls.
• Then on your cutting board make slices widthwise or lengthwiseas you prefer. But be careful to leave the full shape intact.
• Spread the slices a little apart like a fan and place your pear halves on the dough of your chocolate cake, ensuring that the shape of the pear remains intact.
• Place them in rows, in circles, in the shape of a mandala…It’s up to you how you want the final look. I opted for a sort of rosette.
• Press them a little into the cake batter but not too much.

For the super quick version, cut pieces of pear and sprinkle them here and there in your cake.

For lovers of pear – chocolate mixtures

Among the dessert combinations with fruit, the pear-chocolate mixture is undoubtedly one of those that works best and has the most fans.

There is of course the iconic Belle Hélène pear with its melted chocolate dripping onto the poached pear. A treat. I will also explain the beautiful story of this dessert to you in a complete article.

I also use this traditional recipe in my homemade jams. Try toadd a few pieces but not too much chocolate at the end of cooking your pear jam. It’s pure pleasure, you’ll see.

We can simply add fresh pears, poached pears or even canned pears in syrup to many cakes. And chocolate of course. In pieces or chips. Like for example, as I always made when I was little, a yogurt cake where I added pears in syrup and large chocolate shavings.

And for crumble lovers, I suggest you put a few squares of dark chocolate in your fruit under your crumble dough. Not too much, we want to give roundness and a good chocolate taste without masking the taste of the fruit. And for this pear-chocolate crumble, my ultra-crispy cinnamon flake crumble dough is perfect.