Amazing German Chocolate Pear Cake (Easy and Moist!)

No ratings yet

Amazing German Chocolate Pear Cake (Easy and Moist!)

Fluffy German-inspired chocolate pear cake with tender fruit nestled in rich almond-chocolate batter. Perfect fall dessert that stays moist for days!

Course Cakes

Cuisine German

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 308kcal

Author by Marita Sinden

Equipment

Ingredients

6 eggs medium sized, separated, at room temperature
1 pinch salt
1 cups butter at room temperature
1 cups granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon almond extract
5 oz semi dark chocolate melted (bars or chocolate chips work fine)- see notes on how to melt
2 teaspoon baking powder
2 cups ground almonds (also known as almond meal)
1 ⅔ cups 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)

Metric - US Customary

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, and ground almonds, 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 , 1 teaspoon almond extract , 2 teaspoon baking powder, 2 cups ground almonds , 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.

Video

Notes

Which pears to use:

Use pears that hold their shape when being baked. Conference Pears, Anjou, William, or Bosc Pears are ideal.

How to melt the chocolate:

You can melt the chocolate in short 30-second intervals in a microwave-safe bowl while stirring in between. Alternatively, you can melt it using a double boiler or a heatproof bowl over simmering water. Continue stirring to avoid burning.

Nutrition