Pear and chocolate cake is a great classic of our Italian pastry tradition. An exquisite dessert, thanks to the perfect combination of the sweetness and juiciness of pears and the deep and decisive taste of cocoa. A cake as soft as it is moist, it is perfect for all occasions, from breakfast to snack, and as a dessert to end a meal.
In this particular recipe I use vegetable oil instead of butter, which makes this cake particularly soft and ideal for anyone who is on a dairy-free diet. The pears become almost creamy and contribute ti this cake’s being “practically healthy” as my son said.
ENJOY!
Gluten-free and Dairy-free Chocolate Pear Cake
Course: DessertDifficulty: Easy20
minutes50
minutesIngredients
3 medium 3 pears, ripe – approximately 700 g
1 teaspoon 1 lemon juice
5 large 5 eggs
300 g 300 granulated sugar – 1 1/2 cup
312 g 312 Simona’s Flour Mix – 2 cups
1 teaspoon 1 baking powder
1/2 teaspoon 1/2 salt
60 g 60 unsweetened cocoa – 3/4 cup
1 teaspoon 1 vanilla extract
80 g 80 vegetable oil – 1/3 cup
1 Tablespoon 1 glycerin
as needed as needed confectioner’s sugar, for dusting
Directions
- Preheat the oven to 350 degree Fahrenheit. Grease a 9″ springform pan, and line the bottom with parchment paper, grease the parchment paper as well.
- Wash 2 of the pears, peel them and cut them into small cubes, 1/4 of an inch. Set them aside in a small bowl, and add the lemon juice, so that they don’t oxidize and brown.
- Put the eggs, sugar and vanilla extract in a bowl of a stand mixer with a whisk attachment. Beat the eggs for about 8 minutes, until the mixture is white and very fluffy.
- Combine the oil and glycerin in a small bowl, and add them to the eggs when they are ready, with the mixer running on medium .
- In the meanwhile mix together the flour, cocoa, baking powder and salt. Add them to the egg and oil mixture, folding it in very slowly with a spatula.
- Add the cubed pears last, and pour the batter into the prepared pan. Wash and peel the last pear, and cut it into 8 to 10 vertical slices, placing them decoratively on top of the cake.
- Bake for 50 to 60 minutes, until a toothpick in the center comes out clean. Let it cool on a rack for 15 minutes before removing the side. Once the cake is completely cooled, transfer it on a serving plate and dust with confectioners’ sugar, if desired.
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