This foolproof chocolate pear cake has become my sister's most-requested fall dessert - and after years of tweaking the recipe, I agree.
Firm, golden pears nestle into a rich almond-chocolate batter, creating the kind of cozy autumn treat where each bite melts on your tongue with perfect pear-chocolate harmony. It's the cake that officially kicks off our fall baking season!
My version of the old-fashioned German pear cake (Birnenkuchen) is effortless and stays airy for days. In Germany, chocolate pear cake is known as "Schokobirnenkuchen" - a true fall classic.
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I made this fruity pear dessert for the first time for my sister's birthday. This pear and chocolate cake is a combination of two of my most popular recipes on the blog. The chocolate nut cake and my Versunkener Apfelkuchen (German Sunken Apple Cake).
Which Pears to Use for Birnenkuchen?
Conference pears are my go-to choice for this recipe.
Being on the firmer side makes them ideal for baking as they tend to hold their shape excellently. Plus, they're sweet, juicy, and slightly acidic - unlocking the perfect mix of flavors.
However, several other pear varieties work just fine. Here are some alternatives:
- Anjou pears: Another great choice for baking as they withstand high temperatures without turning to mush.
- Williams pears: Sometimes called Bartlett pears. They're juicy and a little soft. Make sure to use them well before their peak ripeness.
- Bosc bears: Mild in flavor and slightly firm. These offer a nutty flavor note that pairs well with chocolate.
Regardless of the variety you are using, opt for ripe, but not overripe pears. Ideally, they should still be firm to the touch. The goal is for them to stay intact during the baking process.
Simple Pantry Ingredients
For the detailed instructions and exact measurements, please jump to the printable recipe card
This pear and chocolate cake recipe harnesses the power of simple, everyday ingredients to create something truly special. This chocolate almond pear cake combines traditional German baking techniques with accessible pantry staples.
The chocolate almond batter starts with the basics: eggs, salt, butter, and granulated sugar, plus a little milk for extra moisture. A combination of all-purpose flour, ground almonds (affiliate link), and baking powder (affiliate link) gives the cake enough stability to perfectly support the pears.
Real melted semi-dark chocolate is essential for this dark chocolate pear cake. Using dark chocolate brings out the beautiful contrast between the bitter chocolate and sweet pears far better than milk chocolate would. The flavor bridge comes from almond and vanilla extract (affiliate link), which perfectly balances the deep chocolate with the sweet, tender pears in this pear and dark chocolate cake.
How to Make Chocolate Pear Cake
- Preheat oven to 180°C/356°F. Line 10" or 8" springform pan. Whisk egg whites with salt until stiff peaks form; refrigerate.
2. Cream butter, sugar, egg yolks, and milk. Add extracts, then fold in flour, baking powder (affiliate link), almonds, and melted chocolate until smooth.
- Cream butter, sugar, egg yolks, and milk. Add extracts, then fold in flour, baking powder (affiliate link), almonds, and melted chocolate until smooth.
- Bake 40-45 minutes until skewer comes out clean. Cool completely, then dust with powdered sugar.
How to Serve Chocolate Pear Almond Cake
When it comes to serving this almond pear cake, the options are endless.
Whether you're after a generous slice of cake and a hot cup of coffee while catching up with a friend or serving up a lavish treat at a dinner party, this cake has you covered.
- Coffee: It's the perfect companion to a strong cup of coffee.
- Cream: Serve it with a dollop of whipped cream.
- Icing sugar: Add a beautiful finish with a light dusting of icing sugar (powdered sugar in the UK and Canada).
- Chocolate drizzle: For extra indulgence, drizzle it with melted chocolate or chocolate sauce.
- Ice cream: Top with a large scoop of vanilla ice cream.
Prepare Ahead and Storage Tips
This cake is super easy to prepare in advance and store for later use. In fact, it gets even better when baked a day in advance, giving the flavors a chance to mingle and meld together.
- Store: Store the cake in a large airtight container at room temperature. It will stay fresh for up to 3 days. You can also store individual slices.
- Freeze: Wrap each slice in plastic wrap and store in a freezer-safe airtight container. Thaw it at room temperature when ready to enjoy.
More Fall Baking
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Amazing German Chocolate Pear Cake (Easy and Moist!)
Equipment
Ingredients
- 6 eggs medium sized, separated, at room temperature
- 1 pinch salt
- 1 cups (225 g) butter at room temperature
- 1 cups (200 g) granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (affiliate link)
- 5 oz (150 g) semi dark chocolate melted (bars or chocolate chips (affiliate link) work fine)- see notes on how to melt
- 2 teaspoon baking powder
- 2 cups (200 g) ground almonds (also known as almond meal)
- 1 ⅔ cups (200 g) all-purpose flour German type 405, UK plain flour, USA all purpose flour
- 4 pears 4 firm pears (Conference pears preferred - see notes for alternatives)
Instructions
- Preheat oven to 180°C/356°F (conventional heat). Line the bottom of a 10"/26cm or 9"/24cm springform pan with parchment paper and grease the sides with butter.
- In a clean bowl, whisk egg whites with a pinch of salt using a hand or stand mixer until stiff peaks form. Set aside in the fridge.1 pinch salt, 6 eggs
- In a separate large bowl, cream together butter, sugar, egg yolks, and milk until light and fluffy. Mix in vanilla and almond extracts. Add flour, baking powder (affiliate link), and ground almonds (affiliate link), mixing until just combined. Pour in the melted chocolate and gently fold until the batter is smooth.1 cups butter, 1 cups granulated sugar, 1 tablespoon milk, 1 teaspoon vanilla extract (affiliate link), 1 teaspoon almond extract (affiliate link), 2 teaspoon baking powder (affiliate link), 2 cups ground almonds (affiliate link), 1 ⅔ cups all-purpose flour, 5 oz semi dark chocolate
- Carefully fold the chilled egg whites into the chocolate batter in two additions. Mix gently until just combined-overmixing will deflate the whites and create a dense cake.
- Pour or spread the cake batter in the form.
- Peel and core all 4 pears. Quarter 2 pears and set aside for the top decoration. Quarter the remaining 2 pears, then chop them into 3cm bite-sized pieces for the filling.4 pears
- Spread one-quarter of the batter in your prepared pan. Evenly distribute the chopped pear pieces over the batter. Pour the remaining batter on top, spreading gently. Finally, arrange the pear quarters in a circular pattern on top with the rounded sides facing up. Don't press them down-the batter will rise around them naturally.
- Bake for 40-45 minutes (10" pan) or 55-60 minutes (9" pan). The cake is done when a skewer inserted in the center comes out clean or with just a few moist crumbs.
- Let the cake cool completely in the pan before removing. Dust with powdered sugar just before serving.
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