Gâteau aux poires et chocolat – pear and chocolate cake Recipe
This moist French cake combines tender pears and chunks of chocolate in one simple bake. In France, cakes like this often appear as a “gâteau du dimanche” – a Sunday cake for coffee, baked without any special occasion. The flavour is reminiscent of a mix between brownie and apple pie, just in a pear version.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
8
Ingredients
- pears - 3 piece
- chocolate - 120 g
- wheat flour - 180 g
- sugar - 120 g
- butter - 100 g
- egg - 3 piece
- baking powder - 8 g
- milk - 60 ml
- vanilla - 5 ml
- salt - 1 pinch
Main Ingredient:
pears
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a cake tin about 22–24 cm in diameter with baking paper or grease with butter and dust with flour.
- Peel the pears, cut into quarters, remove the cores, then cut into cubes of about 1.5 cm. Chop the chocolate with a knife into smaller pieces if you’re not using ready-made chips.
- In a bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture becomes paler and slightly fluffy.
- Add the melted, cooled butter, milk and vanilla, and briefly mix to combine.
- Mix the flour with the baking powder and a pinch of salt. Add to the wet ingredients and gently fold with a spatula or mix on the lowest speed only until combined, so the cake doesn’t turn out too dense.
- Add the chopped pears and 2/3 of the chopped chocolate, and gently mix with a spoon so they are evenly distributed in the batter.
- Pour the batter into the prepared tin and smooth the top. Sprinkle with the remaining chocolate.
- Bake for 30–35 minutes, until the top is golden and a skewer inserted in the centre comes out dry or with a few moist crumbs (but no raw batter). Let the cake cool for at least 20 minutes before slicing.
Storage
In fridge:
4 days
Freezing:
Yes
Store leftover cake in an airtight container at room temperature for 1–2 days, or in the fridge if your kitchen is very warm. You can gently reheat slices in a low oven to refresh them.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
