This sunken pear chocolate cake works equally well in loaf pans and springform pans. It’s perfect for pear and chocolate fans and suitable for every occasion. It is also a visual highlight on the table.
Ideas to refine
- Add chopped walnuts or hazelnuts to the dough
- A pinch of cinnamon or vanilla sugar for more flavor
- Serve your pear cake with chocolate or caramel sauce
- Sprinkle extra grated chocolate
Sunken pear chocolate cake, extra juicy
Monitor stays on
- 3 small pears, ripe but firm
- 180 G Dark chocolate
- 120 G butter
- 120 G Sugar
- 3 Eggs
- 90 G Flour
- 40 G Cornstarch
- 1 TL baking powder
- 1 prize Salt
- Optional: chocolate sauce or powdered sugar for dusting
On shopping list Saved! To the recipe box
-
Preheat the oven to 180°C top/bottom heat (160°C fan oven). Grease the loaf pan thoroughly and flour it.
-
Wash the pears and dry them.
-
Now roughly chop the dark chocolate and melt it in a small bowl or cup over low heat. Recycle regularly. A water bath is even better. Then stir in the butter until everything is melted and well combined. The result should be a smooth mass. Let them cool down briefly.
-
Meanwhile, beat the room temperature eggs and sugar in a large bowl with a hand mixer until light and fluffy, 3 to 4 minutes. Carefully fold in the slightly cooled but still liquid chocolate-butter mixture. Stir until everything is homogeneously mixed.
-
Sift flour, cornstarch, baking powder and salt into a separate bowl. Now fold the dry ingredients into the wet mixture in portions until a loose dough is formed. Caution: Do not overmix. Everything should only be loosely connected.
-
Pour the dough into the prepared loaf pan and move the loaf pan back and forth to smooth the surface.
-
Now place the pears lightly into the dough at the same distance, with the stems facing up. You don’t need to press them down hard, they will sink in on their own.
-
Bake the cake for 45 to 55 minutes. If the surface gets too brown, cover with aluminum foil after about 30 minutes.
-
Check with a wooden stick on the edge next to a pear: If there is still a lot of liquid dough sticking to it, bake for another 5 minutes.
-
Take your chocolate pear cake out of the oven and let it cool in the tin for 10 minutes.
-
Carefully remove it from the mold. If the edges are sticking, use a long knife to loosen them. Place it on a wire rack until it has cooled completely.
-
To serve, dust it with powdered sugar or drizzle with chocolate icing. Bon appetit!
You can find more tips below the recipe or with our ChatGPT buttons above.
Can I also use other fruits?
Yes, sour apples, peaches, apricots or plums also taste good. Make sure they are not too juicy, otherwise you will extend the baking time.
How do I check if the cake is ready?
Insert a wooden stick or toothpick into the dough: if the dough sticks to it when you pull it out, continue baking for another 5 minutes.
Can I use milk chocolate?
Yes, the cake will be sweeter. For an intense chocolate taste, use dark chocolate.
How long does the cake last?
In a well-sealed container at room temperature for 2-3 days, in the refrigerator for 4-5 days.
Chocolate cake with canned pears
If it’s not pear season, you can use canned pears. These are sweeter and moister than fresh ones, so reduce the amount of sugar if necessary and increase the baking time by 5 minutes.
Tips for beginners
- Choose pears that are firm but ripe so they don’t fall apart during baking.
- Do not add the chocolate to the dough when it is too hot, otherwise it will curdle. Let them cool down a bit.
- Gently stir the dough for just as long as necessary to keep it loose.
Original on oma-kocht.de from November 19, 2025
How many pieces does your cake make?
