Dark Chocolate-Pear Cake

Name: Dark Chocolate-Pear Cake
Total time: 120 min
Ingredients: Baking spray with flour; 3 (4-oz.) semisweet chocolate bars, chopped and divided (3 cups chopped); .5 cup canola oil; 3 large eggs; .75 cup granulated sugar; 1.33 cups self-rising flour; .25 cup unsweetened cocoa; 1 medium-size firm-ripe Bosc pear, thinly sliced; .33 cup chopped unsalted almonds

3.0

(2)

2 Reviews

Almost like a brownie, this cake is the best of both worlds.

By

Anna Theoktisto

Published on August 16, 2021

Dark Chocolate-Pear Cake — Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely

Active Time:

15 mins

Bake Time:

45 mins

Cool Time:

1 hrs

Total Time:

2 hrs

Servings:

8

This fall, we're shining a light on one of the most underrated fall fruits: Pears. Apples have historically gotten all of the attention, but these fall fruits are just as sweet. The proof? This Dark Chocolate-Pear Cake.

Our Test Kitchen calls this "a brownie cake." You get the crisp, crackly crust on both the top and the edges—and of course, the gooey, super-chocolatey center. Beating the eggs and sugar together until light and fluffy is a brownie technique that produces that signature shiny, crackly crust. Chopped almonds add textural contrast to this rich cake, while thinly-sliced pear brings a note of freshness. This recipe calls for Bosc pears. A firm, honey-sweet pick, it's good for baking. Press near the stem end of fruit to check it for ripeness—a firm ripe pear is best here so the thin slices hold their shape.

Serve this cake with a stout or porter, or a tall glass of milk. A scoop of ice cream on top would also be lovely.

Ingredients

Baking spray with flour
3 (4-oz.) semisweet chocolate bars, chopped and divided (3 cups chopped)
½ cup canola oil
3 large eggs
¾ cup granulated sugar
1 ⅓ cups self-rising flour
¼ cup unsweetened cocoa
1 medium-size firm-ripe Bosc pear, thinly sliced
⅓ cup chopped unsalted almonds

Directions

Preheat oven to 325°F. Line bottom of a 10-inch cast-iron skillet with parchment paper. Spray with baking spray.
Place 2 cups of the chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, about 1½ minutes. Stir in oil until smooth.
Beat eggs and sugar in a large bowl with an electric mixer on high speed until pale in color and slightly thickened, about 2 minutes. Stir in melted chocolate mixture. Fold in flour and cocoa until just combined. Fold in remaining 1 cup chopped chocolate until combined. Spoon into skillet; smooth with a spatula. Top with pear and almonds.
Bake in preheated oven until edges are crisp but center is still slightly gooey, 45 to 50 minutes. Cool in skillet on a wire rack until room temperature, about 1 hour.