A sumptuous moist chocolate and pear cake. The quintessence of indulgence, featuring rich French chocolate fondant and stunning perfectly arranged fresh pear slices.
75grsugarideally brown, substitute with white sugar
4eggs
50grflour
3pears3 big Conference pears or 6 small, ripe
Instructions
Preheat the oven to 180°C (360°F).
Prepare the cake batter
Melt the chocolate and butter in a double boiler (or you can use a microwave at low power).
In a bowl or your food processor, crack the 4 whole eggs. Add the brown sugar and whisk well. Add the flour and a pinch of salt, and mix again.
Then, add the melted chocolate and butter preparation and combine.
Grease with butter and flour a cake pan and pour the batter into it.
Prepare the Pears
Peel the 3 big pears, cut them in half, and remove the seeds with a spoon or the specific cuillère parisienne melon ball spoon utensil. Then, cut them into smaller pieces, either pretty slices as shown in the photos or cubes.
Place the pear slices on the chocolate cake batter, pressing them in slightly.
Bake
Bake at 180°C (360°F) for 20 to 30 minutes, depending on your cake pan. In a 26cm (10-inch) cake pan like mine, where the batter was thin, I baked it for just over 20 minutes.
After taking the cake out of the oven, wait for 5 to 10 minutes before unmolding to allow the still-molten chocolate to set slightly. Unmold it onto a plate, then flip the cake onto a second plate so that the pear slices are on top.
Notes
I explain in the article how to prepare the pears for this visually appealing result.