Pear and chocolate cake
Spring/Summer

Pear and chocolate cake

Pear and chocolate cake is a classic of my bakery recipes.

I love the combination of chocolate and pears. The lightness of the brown rice flour (gluten-free) fits perfectly with the rest of the ingredients. Rum enhances the flavor of the raw chocolate. Pears break the bitterness of the chocolate with their sweetness and make this delicious cake pleasantly moist.

Pear and chocolate cake: Ingredients

Serves 8–10

2 large eggs

75 g (3 oz) raw honey

100 ml (3 ½ fl oz) plain yogurt

75 ml (3 fl oz) mild extra virgin olive oil

100 ml (3 ½ fl oz) melted dark 70% chocolate

50 g (2 oz) melted dark 80% chocolate

1 tbsp rum

200 g (7 oz) brown rice flour, sifted

15 g (½ oz) organic baking powder

2 pears

Pear and chocolate cake: Method

  1. Preheat the oven to 180°C (350°F/gas 4).
  2. Whip the eggs with the honey. Add the yogurt, olive oil, and melted and cooled chocolate.
  3. Add the rum. Mix the flour with the baking powder and add it to the batter, stirring from the bottom upwards. Pour into a mold, oiled and floured (or lined with parchment paper).
  4. Wash, core and cut the pears in half and arrange over the top of the cake.
  5. Bake for 35–40 minutes.

Don’t miss:

Hazelnuts and dates chocolate cake

Vegan chocolate chip loaf

Pistachio and chocolate cake

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