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Adjust Servings:
Eggs – 8
Sugar – 8 oz (230 g)
Butter – 2 ½ oz (70 g)
Dark Chocolate – 9 oz (255 g)
Powdered Sugar – 2 oz (60 g)
Gelatin – 1 tsp
Pears – 1 ¾ lb (850 g)
Wheat Flour – 4 ⅓ oz (125 g)
Vanilla Extract – 1 tsp
Cream – 7 oz (200 g)
Rum – 1 ¼ tbsp

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Chocolate Pear Cake

Chocolate Pear Cake

  • Vegetarian
  • 2h 00 min
  • Serves 10
  • Medium




A simple chocolate pear cake will make your spring delicious. A porous soft sponge, pears under a thin layer of jelly, and lush chocolate cream — see if you can resist going for seconds!

For this delicious dessert, take the best quality dark chocolate, containing at least 70% pure cocoa content, and use a cream with a fat content of 33%. Also, make sure to select hard-ripe, fragrant pears.

piece of cake



Preheat the oven to 350 °F. Make the sponge cake: beat 4 eggs, gradually introducing 7 ⅓ oz (210 g) of sugar. Beat until sugar completely dissolves. Add flour, melted butter, and 1 teaspoon of vanilla extract. Beat for another 1 minute.


Line a 10-inch mold with parchment, pour in the dough and pop into the oven for 20–25 minutes. Let the finished cake cool in the mold for 5 minutes.


Combine pear juice with gelatin and sugar, warm the mixture in a saucepan over medium heat until gelatin dissolves. Add rum, mix, and let cool slightly.


Peel the pears, cut them into slices, and put in a ceramic bowl. Sprinkle 2 tablespoons of sugar and add ⅔ oz (20 g) of butter. Place into the preheated oven or microwave for 5 minutes, then let cool.


Place slices of pears on the baked sponge cake in the mold, pour the liquid with pear juice and gelatin on top and refrigerate for 1 hour and 30 minutes. Add sugar and warm over medium heat until gelatin completely dissolves, pour in the rum. Let cool, strain, and pour the syrup over pears. Put in the refrigerator until it hardens.


Beat 4 egg yolks with powdered sugar until light and fluffy. Whip the egg whites until firm. In a separate container, whip cream until solid peaks. Melt chocolate over a pan of simmering water and combine with the yolk mass, add 1 teaspoon of rum, whipped cream, and at the very end — egg white foam. Mix gently with a spatula.


Spread the cream over the frozen jelly and refrigerate the cake again for 30 minutes. Decorate the dessert with chocolate flakes.

The cake seduces with its tenderness and taste; the combination of pears with chocolate cream is delectable. At the same time, it is not difficult to make and perfectly complements your morning coffee!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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