Chocolate Pear Cake
This fluffy chocolate pear cake is one of the easiest cakes you can prepare.
Servings: 4 servings
Ingredients
- 3 pears
- ¾ cup dark chocolate chips
- ½ cup butter
- 3 eggs
- ¾ cup sugar
- ¾ cup all-purpose flour
- ½ cup potato starch
- 2 tbsp baking powder
- 3 tbsp raw cane sugar
Instructions
- Take two mixing bowls and divide the egg yolks from the whites.
- Soften the butter slightly in the microwave and let it cool down; then add it to the egg yolks and the sugar.
- Stir all the ingredients until well combined.
- Sift together the flour, cornstarch, and baking powder. Add it to the egg mixture, a little at a time.
- Add all the chocolate chips and mix well.
- Whip the whites to a stiff peak with a hand mixer at high speed.
- Fold the whites into the batter with downwards motions to maintain as much volume as possible.
- Transfer the batter to a parchment-lined pan; the cake won’t stick to the pan so you can remove it easily.
- Peel, core, and slice the pears and arrange them on the top of the batter.
- Sprinkle it with raw cane sugar for a crunchy delicious crust.
- Pre-heat the oven to 350°F (180°C) and bake for 40 minutes in a static oven.
- If the top gets too brown, lower the oven temperature to 325°F (160°C).
- Do the toothpick test. Insert it into the cake, and if it comes out clean, it is ready.
- Turn off the oven, and leave the cake in for about 5-7 minutes to cool down gradually; then open the oven door and let it stand for about 10 minutes more.
- Let it cool and remember that if you baked it the day before, the taste will become more intense.
Nutrition
Calories: 813kcal | Carbohydrates: 113g | Protein: 11g | Fat: 37g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 915mg | Potassium: 648mg | Fiber: 7g | Sugar: 63g | Vitamin A: 924IU | Vitamin C: 7mg | Calcium: 509mg | Iron: 3mg