Pear and chocolate cake

Total time: 2hr
Preparation Time: 45m

For 12 pieces

Nutritional Information

Contains 482 Kcal, 8g Protein, 52g Carbohydrates, 32g Fat


  • Chocolate
  • 200 g dark chocolate (70% cocoa), crumbled
  • Butter mixture
  • 200 g butter, soft
  • 200 g sugar
  • 0.25 tsp salt
  • 4 eggs
  • Cake mixture
  • 100 g white flour
  • 1 dl milk
  • 100 g ground almonds
  • 2 tsp baking powder
  • 1 pear, diced
  • Decoration
  • 2 pear (e.g. Forelle), cut into approx. 5 mm slices, halved
  • 40 g hazelnuts
  • 2 tbsp lemon juice
  • 40 g almonds
  • 4 tbsp sugar
  • To bake
  • 1 piece aluminium foil
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • Chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.
  • Butter mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the chocolate, mix.
  • Cake mixture

    Mix the flour, almonds and baking powder, stir avec the pear into the mixture alternately with the milk. Transfer the cake mixture to the prepared tin.
  • Decoration

    Mix the pears, hazelnuts and almonds with the lemon juice and sugar. Insert the pears into the cake mixture, top with the almonds and nuts.
  • To bake

    Approx. 45 mins. in the centre of an oven preheated to 180°C, remove from the oven, cover with foil, bake for a further 30 mins. until cooked. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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