Let the good times roll with this moist chocolate pear cake jazzed up with ground almonds. A rich chocolate cake with sunken pears. The almonds give the cake a delightful nutty texture. My version of the old-fashioned German pear cake (Birnenkuchen) is effortless and stays airy for days.
Chocolate Pear Cake in Germany is known as "Schokobirnenkuchen" - and is a 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).
Whether you’re serving it for a casual family gathering or a sophisticated dinner party, this chocolate pear and almond cake recipe never fails to impress. The simple sponge is made from a mixture of flour and almonds to create the fluffiest base, while the pears and chocolate help lock in more flavor.
If you’re a baking newbie, I’ll guide you through each step to show you how making this cake is an absolute breeze.
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.
Ingredient Notes
This chocolate pear cake harnesses the power of simple, everyday ingredients.
- Eggs: Their role is to help bind the cake. You’ll need to separate the egg yolks and whites.
- Salt: A pinch of salt helps provide a balance to our sweet ingredients and enhances the chocolate flavor.
- Butter: Adds that signature moisture and richness to this cake.
- Sugar: I chose white granulated sugar, but you can play around with different options. Using golden caster sugar will provide a more complex flavor, while soft brown sugar will result in a caramel-like flavor.
- Milk: Adds moisture and tenderness to the cake batter. Use whole milk at room temperature.
- Vanilla extract (affiliate link): Adds another layer of flavor and complexity. You can use the more affordable vanilla essence or spring for pure vanilla paste.
- Almond extract (affiliate link): Builds up on the flavor of ground almonds (affiliate link), helping create a nutty flavor profile.
- Flour: Use all-purpose flour (plain white flour in the UK). The flour gives the cake its structure and helps hold the pears.
- Baking powder (affiliate link): Ensures the cake rises in the oven, creating that airy, fluffy texture.
- Ground almonds (affiliate link) (also known as almond meal): Made from blanched almonds ground into a fine powder. Not to be confused with almond flour.
- Semi-dark chocolate: Provides a good balance of sweetness and bitterness. Aim for chocolate with around 60-70% cocoa for a deep and indulgent flavor.
- Pears: Use fresh pears that haven’t reached their peak ripeness just yet.
How to Make Chocolate Pear Cake
1. Prepare: Preheat your oven to 180°C/356°F, top-to-bottom heat. Grease the sides of a 26 cm/ 10" spring pan with butter or oil.
2. Make the Cake Batter:
- Place the egg whites into a bowl with a pinch of salt. Using a hand mixer or stand mixer with the whisk attachment, whisk the egg whites until they form stiff peaks. They're ready when you lift the whisk, and the egg whites hold their shape without collapsing into the bowl. Once whipped, set them aside in the fridge to keep firm until needed.
- In a separate large bowl, whisk the butter, sugar, egg yolks, and milk until creamy.
- The mixture should be light and fluffy, with the butter and sugar well incorporated. Add the vanilla extract (affiliate link) and almond extract (affiliate link) and whisk again until well combined.
- Add the flour, baking powder (affiliate link), and ground almonds (affiliate link) to the butter mixture. Pour in the melted chocolate and gently mix until the batter is smooth.
- Gently fold in the stiff egg whites. Carefully mix until combined, but do not mix vigorously. You do not want to mix too long otherwise the egg whites will deflate and the cake might not end up as airy.
3. Assemble the cake: Pour or spread the cake batter into the prepared tin. Peel and core the pears. Quarter them and place them in a circular pattern on the cake batter. (The rounded, outer part of the pear should be showing.)
4. Bake: Place the cake in the oven and bake for 40-45 minutes (with a 10" pan or 55-60 min in a 9-inch pan). To check if the cake is ready, prick a skewer in the middle. If it comes out clean, the cake is done. Leave the cake to cool completely, then dust with powdered sugar before serving. Use a fine-mesh sieve for even dusting.
How to Serve Chocolate Pear Almond Cake
When it comes to serving this chocolate 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.
Happy baking!
More Fall Baking
Recipe
Easy Chocolate Pear and Almond Cake (Birnenkuchen)
Equipment
Ingredients
- 6 egg whites at room temperature
- 1 pinch salt
- 225 g butter at room temperature
- 200 g sugar
- 6 egg yolks at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (affiliate link)
- 150 g semi dark chocolate you can use bars or chocolate chips (affiliate link).
- 2 teaspoon baking powder
- 200 g ground almonds also known as almond meal
- 200 g flour German type 405, UK plain flour, USA all purpose flour
- 4 pears I used conference pears but see notes below for extra suggestions.
Instructions
- Preheat your oven to 180°C/356°F top-to-bottom heat. Prepare a 10"/26 cm spring form: line the bottom with parchment paper and grease the sides with butter.
- Place the egg whites into a bowl with a pinch of salt. Using a hand or stand mixer whisk the egg whites until stiff. Set aside in the fridge until needed.6 egg whites, 1 pinch salt
- In a separate bowl whisk the butter, sugar, egg yolks and milk until creamy. Pour in the vanilla and almond extract (affiliate link). Add the flour, baking powder (affiliate link) and ground almonds (affiliate link) to the butter mix. Pour in the melted chocolate and gently mix until the batter is smooth.225 g butter, 200 g sugar, 6 egg yolks, 1 tablespoon milk, 1 teaspoon vanilla extract (affiliate link), 1 teaspoon almond extract (affiliate link)
- Finally, add in the stiff egg whites. Carefully mix until combined. You do not want to mix too long otherwise the egg whites will deflate and the cake might not end up as airy.150 g semi dark chocolate
- Pour or spread the cake batter in the form.
- Peel and core the pears. Quarter them and place them in a circular pattern on the cake batter. (The rounded, outer part of the pear should be showing.) No need to press them into the dough, as the dough will rise around the fruit.4 pears
- Place the cake in the oven and bake for 40-45 minutes (with a 10" pan or 55-60 min in a 9-inch pan). To check if the cake is ready, prick a skewer in the middle. If it comes out clean, the cake is done. Leave the cake to cool completely, then dust with powdered sugar before serving.
- Leave to cool down compltley. Then dust with some powdered sugar before serving.
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