Rich in fibers and full of flavors, it makes a perfect nourishing breakfast, this super easy dark chocolate loaf cake with (whole) pears and chocolate chips is a real delicacy!
What is your breakfast like? Savory or sweets? The Italians always (or almost always) have a sweets one. Yes but what? Cookies, toasts, breakfast flakes, sweets? Well if you have time, why don’t you bake something yourself?
The perfect breakfast cake
Of course, you can’t have any cakes for breakfast: neither those ones with custard, nor those with liquor fit at all. You want something fluffy which may be dunked into milk or tea.
Moreover, a tasty chocolate cake rich in fibers makes you face the long day ahead more easily.
Only one slice, …or 2!
One slice combined with a cup of tea, coffee, or milk, provided both children and adults with a healthy balanced breakfast.
Breakfast time is the best moment of the day to enjoy something sweets, as carbs are metabolized less and less fast during the day. So, sweets make you gain weight if you have them during the day. On the other hand, a moderate serving of sweets, in the early morning, is a good way to start the day.
Every scientific research has clearly shown that a balanced breakfast is essential to favor not only our concentration and coordination skills, but also our metabolism. Skipping breakfast means eating more during the day, and nibbling frequently in order to feel sated. Lunch and dinner get richer, and the snacks in the afternoon are more abundant.
The question is: sweets or savory?
An English research, I have recently read, is against the Italian sweet breakfast. Well, we may agree with that, because, for instance, the common “cappuccino and brioche breakfast” is too rich in rapidly digested sugar which makes the glycemic rate really unstable with a sharp sudden increase, and likewise quick decrease.
You should balance the calorie intake of your morning meal: slowly-digested carbs, fibers, proteins. This recipe will provide you with just what you need: a generous slice of cake with a significant piece of pear, a cup of half skimmed milk (with or without lactose, according to your tolerance), a cup of coffee, or tea with lemon. As an old TV commercial: the perfect breakfast for sport aces.
Choose right ingredients: your cake will be super tasty!
- Pears: I opt for small compact ones. They will bake perfectly in the oven; anyway I usually precook them a little because they get sweeter (fruit ripening process is sudden when you cook pears, because the glucose is turned into saccharose faster). Such sweetness which is deliciously paired with the strong bitter taste of the dark chocolate;
- Flour: type 00 best fits cakes. You don’t want any special flour;
- Cocoa powder: I like unsweetened cocoa powder, but you may opt for sweetened one if you prefer a softer taste;
- Dark chocolate: you should choose 70%cocoa chocolate bar. You can melt in “bain-marie” or in the microwave as you want;
- Chocolate chips: they make your cake even more toothsome and crunchy! A really delicious extra ingredient!
Double chocolate loaf cake with pears
- 3-4 3 or 4 medium compact not very ripe
- 120 gr butter
- 3 eggs
- 150 gr sugar
- 3 tbsp vanilla baking powered
- 140 gr flour
- 30 gr cocoa powder
- 100 gr chocolate to melt
- 70 gr dark chocolate chips
- a pinch salt
- Carefully wash the pears and remove the remnants of calyx with a sharp knife;
- Put the pears into a pot and cover them with water; bring the water to a rolling boil, and then cook the pears for 5 minutes; skip this passage if the pears are ripe;
- Drain the pears and let them sit in a strainer to cool down;
- Melt the butter in the microwave until a semiliquid consistency;
- Carefully crack the eggs, and divide the yolks from the whites into 2 bowls;
- Beat the butter with the yolks until light and fluffy
- Add a pinch of salt, then add the sugar, the flour with the cocoa powder, then the baking powder, and chocolate chips.
- Melt the dark chocolate in the microwave and stir in the batter;
- Beat the egg whites until stiff peaks;
- First stir in half of the whipped whites, combine well until the batter gets softer;
- With a spatula, add the remaining whites with gentle downwards motions for a fluffier texture;
- Pour the batter into a loaf tin lined with parchment paper;
- Submerge the pears upright in the batter equally distanced apart;
- Bake at 160-180 C (350 F) for about 35-40 minutes. Let it cool down completely in the open oven.
It keeps its fluffy texture up to 3-4 days in an air-tight container.