Chocolate Pear Cake with Whole Baked Pears

Quick Recipe Version (TL;DR)

• Yield: 10–12 slices (24 cm / 9-inch springform)
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 5–6 small firm pears (about 750 g), peeled and cored from the bottom
• 500 ml water, 50 g sugar, 1 tbsp lemon juice (for poaching)
• 150 g dark chocolate (60–70% cocoa), chopped
• 150 g unsalted butter, plus extra for greasing
• 160 g sugar, 3 large eggs, 1 tsp vanilla extract
• 180 g all-purpose flour, 30 g cocoa powder
• 50 g ground almonds or hazelnuts, 2 tsp baking powder, 1/4 tsp salt
• 125 ml milk, 100 g sour cream or Schmand
• 2 tbsp apricot jam (optional), powdered sugar to dust

Do This

• 1. Preheat oven to 180°C / 350°F (top/bottom heat). Butter and line a 24 cm springform pan.
• 2. Poach peeled, cored pears in water, sugar, and lemon for 8–10 minutes until just tender; drain and cool.
• 3. Melt butter and chopped chocolate together over low heat; let cool slightly.
• 4. Whisk eggs, sugar, and vanilla until thick and pale. In another bowl, mix flour, cocoa, ground nuts, baking powder, and salt.
• 5. Fold chocolate-butter into egg mixture, then alternately add dry ingredients, milk, and sour cream to make a smooth batter.
• 6. Spread batter in pan. Stand pears upright in the batter, pressing them in gently.
• 7. Bake 45–50 minutes. Cool, brush pears with warm apricot jam (optional), dust with powdered sugar, and slice.

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Why You’ll Love This Recipe

• Striking presentation: whole or halved pears stand proudly in a dark, velvety chocolate cake.
• Perfect balance of flavors: rich cocoa and dark chocolate meet juicy, gently poached pears.
• Moist, tender crumb that stays soft for days thanks to sour cream and ground nuts.
• Elegant enough for dinner parties, simple enough for a relaxed Sunday afternoon coffee.

Grocery List

• Produce: 5–6 small firm pears, 1 lemon (for juice)
• Dairy: Unsalted butter, eggs, milk, sour cream or Schmand
• Pantry: Dark chocolate, granulated sugar, powdered sugar, all-purpose flour, cocoa powder, ground almonds or hazelnuts, baking powder, salt, vanilla extract, apricot jam (optional)

Full Ingredients

For the Pears

• 5–6 small firm pears (about 750 g total) such as Conference or Bosc
• 500 ml water
• 50 g granulated sugar (about 1/4 cup)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract (optional, for extra aroma)

For the Chocolate Cake Batter

• 150 g unsalted butter, plus extra for greasing the pan (about 2/3 cup)
• 150 g dark chocolate, 60–70% cocoa, chopped (about 1 cup chopped)
• 160 g granulated sugar (about 3/4 cup plus 2 tbsp)
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 180 g all-purpose flour (about 1 1/2 cups, spooned and leveled)
• 30 g unsweetened cocoa powder (about 1/3 cup)
• 50 g ground almonds or hazelnuts (about 1/2 cup)
• 2 tsp baking powder
• 1/4 tsp fine salt
• 125 ml milk, at room temperature (1/2 cup)
• 100 g sour cream or Schmand, at room temperature (scant 1/2 cup)

To Finish

• 2 tbsp apricot jam, warmed with 1 tsp water (optional, for glazing the pears)
• 1–2 tbsp powdered sugar, for dusting
• Optional garnish: a little finely chopped dark chocolate or chocolate curls

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Grease a 24 cm (9-inch) springform pan thoroughly with butter. Line the bottom with a circle of baking paper and lightly grease the paper as well. If you like, you can dust the inside of the pan with a little cocoa powder instead of flour; this keeps the cake sides dark and chocolatey.

Preheat your oven to 180°C / 350°F using top/bottom heat (no fan). Allow the oven to come fully up to temperature while you prepare the pears and batter.

Step 2: Peel, core, and poach the pears

Peel the pears, keeping the stems intact if possible for a beautiful look. To help them stand upright later, slice a very thin piece off the base of each pear so it is flat.

Working from the bottom of each pear, use a small knife, melon baller, or teaspoon to carefully remove the core and seeds, leaving the pear whole and the stem attached. If your pears are larger, you can halve them lengthwise and scoop out the core instead; they will be arranged cut-side down in the batter.

In a medium saucepan, combine the water, sugar, lemon juice, and vanilla extract (if using). Bring to a gentle simmer. Add the pears and poach over low heat for 8–10 minutes, turning once or twice, until just tender when pierced with the tip of a knife but still holding their shape well.

Lift the pears out with a slotted spoon and place on a plate to cool and drain while you make the batter. Discard the poaching liquid or save it to drizzle over individual slices.

Step 3: Melt the chocolate and butter

Place the chopped dark chocolate and 150 g butter in a heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water) and stir occasionally until both are completely melted and smooth. Alternatively, melt in the microwave in short 20–30 second bursts, stirring in between, until smooth.

Remove from heat and let the chocolate-butter mixture cool for about 5 minutes. It should still be fluid but not hot when you add it to the eggs, so it does not scramble them.

Step 4: Whip eggs and sugar

In a large mixing bowl, combine the eggs, granulated sugar, and vanilla extract. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for 3–5 minutes until the mixture is thick, paler in color, and slightly increased in volume. This step helps give the cake a tender, light crumb even though it is quite rich.

Once the egg mixture is thick and foamy, slowly pour in the slightly cooled chocolate-butter mixture while whisking on low speed, mixing just until combined and smooth. Scrape down the sides of the bowl with a spatula.

Step 5: Combine dry ingredients and finish the batter

In a separate bowl, whisk together the flour, cocoa powder, ground almonds or hazelnuts, baking powder, and salt until there are no lumps and everything is evenly mixed.

With the mixer on low speed (or using a spatula), add about one-third of the dry mixture to the chocolate-egg mixture and fold in gently. Then add half of the milk and all of the sour cream and fold again. Repeat with another third of the dry ingredients, the remaining milk, and finally the last third of the dry mix. Mix only until a smooth, thick batter forms and no streaks of flour remain. Avoid over-mixing, which can make the cake dense.

Step 6: Assemble the cake with the pears

Pour the batter into the prepared springform pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles.

Arrange the cooled pears upright in the batter, spacing them evenly in a circle. Press each pear gently into the batter so that it stands securely and the batter comes at least one-third to halfway up the sides of the pears. If using halved pears, place them cut-side down and nestle them into the batter in a pleasing pattern.

If desired, sprinkle a small handful of extra ground nuts or finely chopped chocolate over the exposed batter for a little additional texture.

Step 7: Bake and cool

Place the pan on the middle rack of the preheated oven and bake for 45–50 minutes. The cake is done when the top springs back lightly when touched, the edges start to pull slightly away from the pan, and a skewer inserted into the cake (avoid the very center around the pears, which will stay moister) comes out with just a few moist crumbs but no raw batter.

If the pears or top of the cake are browning too quickly after about 35 minutes, loosely tent with a piece of foil and continue baking until done.

Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15–20 minutes. Run a thin knife around the edge, then carefully release and remove the springform ring. Allow the cake to cool until just warm or completely cool before finishing.

Step 8: Glaze, garnish, and serve

If you would like a glossy finish on the pears, gently warm the apricot jam with 1 teaspoon of water in a small saucepan or in the microwave until fluid. Brush the warm jam over the pears to give them a beautiful shine and a hint of fruitiness.

Once the cake is cool enough to handle, dust lightly with powdered sugar, letting it settle on the chocolate surface and around the pears for a striking contrast. If using, sprinkle a few chocolate curls or finely chopped chocolate around the base of the pears or in the center of the cake.

Slice the cake so that each portion includes at least part of a pear. Serve plain, or with a dollop of lightly whipped cream or a spoonful of the reserved (cooled) poaching liquid.

Pro Tips

• Choose the right pears: Use firm, slightly underripe pears (such as Conference, Bosc, or Williams). Very ripe pears can collapse or become mushy during baking.
• Room-temperature ingredients: Butter, eggs, milk, and sour cream should be at room temperature so the batter emulsifies smoothly and bakes evenly.
• Secure the pears: Trim the bases flat and press them deeply into the batter so they do not tip over while baking.
• Check doneness away from the pears: Because the area right around the fruit will stay extra moist, test the cake near the edge or between pears for a more accurate reading.
• Let it rest: The cake slices more neatly once it has cooled and the crumb has set. If you like it warm, let it sit at least 30 minutes out of the oven before cutting.

Variations

• Spiced version: Add 1 tsp ground cinnamon and a pinch of ground cardamom or nutmeg to the dry ingredients for a cozy, wintery flavor.
• Nutty twist: Use ground hazelnuts instead of almonds and add 1–2 tbsp of your favorite liqueur (such as Amaretto or pear brandy) to the poaching liquid or batter.
• Half-pear pattern: For larger pears, halve them lengthwise, core, and arrange in a fan pattern on top of the batter for a different yet equally beautiful look.

Storage & Make-Ahead

Allow the cake to cool completely, then cover it loosely and store at room temperature for up to 2 days. Because of the fresh fruit, it is best not to keep it much longer at room temperature; after 2 days, refrigerate any leftovers for up to another 2 days. Bring chilled slices back to room temperature before serving for the best texture and flavor.

You can also bake the cake a day in advance; in fact, the flavors often deepen slightly overnight. Wait to dust with powdered sugar and add any chocolate curls until just before serving so they stay fresh and defined. The poached pears themselves can be prepared up to 1 day ahead and stored in their cooled poaching liquid in the fridge; drain well before using.

Nutrition (per serving)

Approximate values per slice (based on 12 servings): about 360 kcal, 6 g protein, 45 g carbohydrates, 18 g fat, 9 g saturated fat, 3 g fiber, and 26 g sugar. Values will vary depending on exact ingredients, pear size, and any garnishes or accompaniments.