AMIEs CHOCOLATE and PEAR CAKE Recipe

Name: AMIEs CHOCOLATE and PEAR CAKE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams firm ripe pears, peeled and cut into 1cm pieces; 75 grams bitter chocolate, 70% cocoa solids broken into small pieces; 3 egg yolks, at room temperature, separated; 2 egg whites, at room temperature, separated; 100 grams icing sugar, sifted; 75 grams unsalted butter, at room temperature; 120 grams plain flour or Italian 00 flour; 2 pinch ground cinnamon; 1 pinch of salt; 1 unsalted butter and dried breadcrumbs for the tin; 1 icing sugar, to decorate

Servings: persons

250 grams firm ripe pears, peeled and cut into 1cm pieces
75 grams bitter chocolate, 70% cocoa solids broken into small pieces
3 egg yolks, at room temperature, separated
2 egg whites, at room temperature, separated
100 grams icing sugar, sifted
75 grams unsalted butter, at room temperature
120 grams plain flour or Italian 00 flour
2 pinch ground cinnamon
1 pinch of salt
1 unsalted butter and dried breadcrumbs for the tin
1 icing sugar, to decorate

1
Put the chocolate in a heatproof bowl and melt it in microwave.
2
Remove from the microwave.
3
Set aside keeping it in a warm place.
4
Heat the oven to 180AC.
5
Beat the butter until really soft, add the icing sugar while beating constantly until light and pale yellow.
6
Add the 3 egg yolks, cinnamon, salt and melted chocolate.
7
Mix until well blended.
8
Whisk the 2 egg whites until stiff.
9
Fold into the mixture by spoons, alternating with spoonfuls of flour.
10
Fold lightly.
11
Mix lightly the pear pieces into the mixture.
12
Butter a 23cm loaf tin, sprinkle the dried breadcrumbs.
13
Shake the tin upside down so the crumbs cover all the buttered surface.
14
Throw away the excess the crumbs.
15
Pour in the cake mixture into the tin.
16
Bake for about 50 minutes until the cake is done.
17
It must be quite springy to touch and it must shrunk from the sides of the tin.
18
Remove from the oven, loosen the cake from the tin, put into a wire rack and leave the cake to cool.
19
Sprinkle with sifted icing sugar before serving.
20
Serve, share and enjoy.
21
Perfect for our afternoon tea.

941

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 grams firm ripe pears, peeled and cut into 1cm pieces, 75 grams bitter chocolate, 70% cocoa solids broken into small pieces, 3 egg yolks, at room temperature, separated, 2 egg whites, at room temperature, separated, and more.

Yes, AMIEs CHOCOLATE and PEAR CAKE falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

AMIEs CHOCOLATE and PEAR CAKE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions