Italian Dark Chocolate Pear Cake
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4.4
63 reviews
Good
Italian Dark Chocolate Pear Cake
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Dark Chocolate Pear Cake, an easy Italian Bundt cake recipe, made with fresh Pears and dark chocolate. A delicious cake you will love.
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Ingredients
- 5¼ ounces dark chocolate
- 1 cup cake/pastry flour (or even all purpose)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 2 large eggs (room temperature)
- 7 tablespoons butter (softened)* (100 grams)
- ½ cup granulated sugar
- ½ cup greek yogurt (room temperature)
- 2 tablespoons milk (room temperature)
- 2 small/medium ripe pears peeled and chopped (1 1/2 cups)** (225 grams)
For room temperature ingredients, remove them from the fridge approximately 1 hour before using.
*If you use unsalted butter then add ¼ teaspoon of salt.
**You could also toss the chopped pears with 2 teaspoons of flour to keep them from sinking in the batter.
EXTRAS
- 2-4 tablespoons powdered/icing sugar
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Instructions
- Pre-heat oven to 340° (170 celsius), grease and flour well an 8-9 inch round cake pan (24 cm) or a 9½ inch (24 cm) tube pan.
- In a small bowl over a pot of boiling water (make sure water does not touch bottom of bowl) melt chocolate (broken into pieces) and butter, when they have almost melted remove the bowl from heat and stir until smooth. (let cool).
- In a small bowl whisk together flour, baking powder, baking soda and salt.
- In a large bowl beat eggs and sugar until creamy, add cooled melted chocolate, yogurt, milk and flour mixture, beat until smooth 1-2 minutes, fold in the chopped pears and combine gently, transfer into the prepared cake pan. Bake for approximately 30-35 minutes (test with a toothpick). Let cool, remove from the pan, dust with powdered sugar before serving. Enjoy!
Notes
- To make homemade cake/pastry flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
- The best pears for baking are the Anjou which is firm and mild tasting, the Bartlett (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe.
- The completely cooled cake should be wrapped well or placed in an airtight container and stored in the refrigerator. It will keep for up to 4-5 days in the fridge.
- To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.
Nutrition Information
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Calories
289kcal
(14%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
60mg
(20%)
Sodium
117mg
(5%)
Potassium
240mg
(7%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
317IU
(6%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 117mg | 5% |
| Potassium | 240mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
63 reviews
Good
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