Chocolate Pear Cake, or Torta di Pere e Cioccolato, is a soft and moist Italian cake made with cocoa, yogurt, olive oil, fresh pears and dark chocolate. The combination of juicy pears and dark chocolate makes this simple homemade cake especially rich and delicious.
The pears soften as the cake bakes, keeping the crumb moist, while the chocolate adds a deeper, slightly bittersweet flavor. It’s an easy cake to prepare, yet it looks beautiful thanks to the pear slices arranged over the top.
In Italy, pear and chocolate is a much-loved combination for homemade cakes and desserts, especially during fall and winter when pears are at their best.
This chocolate pear cake is delicious for breakfast or as an afternoon treat with coffee or tea, but it also works beautifully as a simple dessert.
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Ingredients
Prep Time: 15 Min | Cook Time: 55-60 Min | Servings: 8
For a 24 cm (9½-inch) springform pan
- 4 pears, ripe but firm
- 190 g (about 1½ cups) 00 flour or all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder
- 150 g (¾ cup) granulated sugar
- 70 g (5 tablespoons) light olive oil
- 2 large eggs, at room temperature
- 250 g (1 cup) plain whole-milk yogurt, at room temperature
- 100 g (about ½ cup) dark chocolate chips
- 14 g (about 1 tablespoon) baking powder
Why This Recipe Works
This chocolate pear cake stays especially soft and moist thanks to the combination of whole-milk yogurt, olive oil and fresh pears. The yogurt gives the crumb tenderness, while the olive oil helps keep the cake soft even after it has cooled.
The pears release some of their natural moisture as they bake, while cocoa and dark chocolate balance their sweetness with a deeper chocolate flavor.
Using a 24 cm (9½-inch) springform pan also helps the cake bake evenly and gives it the right thickness without making the center too dense.
How to Make Chocolate Pear Cake
Make the Batter
Step 1) - Preheat the oven to 180°C (350°F), conventional/static mode.
In a large bowl, whisk the eggs and sugar for about 2 to 3 minutes, until the mixture becomes lighter and slightly frothy.
Slowly pour in the light olive oil, whisking until well combined.
Step 2) - In a separate bowl, sift together the flour, unsweetened cocoa powder and baking powder. This helps remove any lumps from the cocoa and makes the dry ingredients easier to incorporate into the batter.
Step 3) - Add the dry ingredients to the egg mixture a little at a time, stirring until combined.
Then add the yogurt and mix until you have a smooth, thick but creamy batter.
Step 4) - Add 80 g (about 8 tablespoons) of the dark chocolate chips and gently fold them into the batter. Keep the remaining chocolate chips aside for the top of the cake.
Add the Pears and Bake
Step 5) - Peel the pears, remove the cores and cut them into thin slices. Use pears that are ripe but still firm, so they soften during baking without releasing too much liquid.
Line the bottom of a 24 cm (9½-inch) springform pan with parchment paper and lightly grease the sides.
Step 6) - Pour the batter into the prepared pan and spread it evenly.
Arrange the pear slices over the entire surface of the cake. Press some of them slightly into the batter while leaving the others closer to the surface. This creates a beautiful pear pattern once the cake is baked.
Sprinkle the remaining chocolate chips over the top.
Step 7) - Bake in the preheated oven at 180°C (350°F) for about 55 to 60 minutes.
Avoid opening the oven during the first 40 minutes, so the cake can rise properly.
Toward the end of the baking time, insert a toothpick into the cake in an area without pear slices or melted chocolate. It should come out clean or with just a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then release the springform ring and allow the cake to cool further before serving.
Best Pears for Chocolate Pear Cake
For this cake, choose pears that are ripe but still firm. They should be sweet and juicy, but firm enough to hold their shape during baking.
Bartlett (Williams) pears. These are sweet, aromatic and juicy, and work very well in cakes. Use them before they become too soft.
Bosc pears. Bosc pears have a firmer texture and hold their shape especially well in the oven. They are a great choice if you want the pear slices on top of the cake to remain clearly visible after baking.
Anjou pears. Both green and red Anjou pears are suitable. They have a mild sweetness and a firm, juicy flesh that softens nicely without becoming mushy.
Avoid pears that are overripe or very watery, as they can release too much moisture into the batter and make the center of the cake too wet.
Tips for a Moist Chocolate Pear Cake
Use ripe but firm pears. Choose pears that are ripe and flavorful but still firm to the touch. If they are too soft or overripe, they may release too much liquid while baking and make the center of the cake overly wet.
Choose a mild olive oil. Use a light, delicate olive oil rather than a strongly flavored extra virgin olive oil. It helps keep the cake soft and moist without overpowering the pears and chocolate.
Use room-temperature ingredients. Bring the eggs and yogurt to room temperature before mixing. This helps the ingredients combine more evenly and gives the batter a smoother consistency.
Bake in a conventional oven.
For the best result, bake the cake in a static/conventional oven, not a fan-assisted oven, and place the pan on the middle rack so the heat reaches the cake evenly.
Start checking after 50 minutes.
Every oven is different, so begin checking the cake after about 50 minutes. Insert a toothpick into an area without pear slices or melted chocolate chips. It should come out clean or with just a few moist crumbs attached.
Let the cake cool before slicing. The crumb is very soft and moist when the cake first comes out of the oven. Letting it cool gives it time to set and makes it much easier to slice neatly.
Variations and Substitutions
This chocolate pear cake is delicious as it is, but you can easily customize it with a few simple variations.
Use chopped dark chocolate. Instead of chocolate chips, use 100 g (3½ oz) of coarsely chopped dark chocolate. It will create larger pockets of melted chocolate throughout the cake.
Add cinnamon or orange zest. For a warmer flavor, add ½ teaspoon of ground cinnamon to the batter. You can also add the finely grated zest of ½ an orange, which pairs especially well with chocolate and pears.
Add hazelnuts or almonds. For a little crunch, fold in a small handful of coarsely chopped hazelnuts or almonds together with the chocolate chips. Hazelnuts are particularly good with dark chocolate.
Replace the olive oil with butter. For a richer, more buttery flavor, replace the 70 g (5 tablespoons) of light olive oil with the same amount of melted unsalted butter. Let the butter cool slightly before adding it to the batter.
Storage
At room temperature. Keep the chocolate pear cake at room temperature for up to 2 days, preferably under a cake dome or in an airtight container. Store it in a cool, dry place away from direct sunlight or heat.
In the refrigerator. For longer storage, keep the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving so the crumb becomes soft and moist again.
Freezing. You can also freeze chocolate pear cake for up to 2 months. Wrap individual slices well in plastic wrap and place them in a freezer-safe container or bag. Thaw at room temperature before serving.
More Italian Chocolate and Pear Desserts to Try
If you love the combination of pears and chocolate, or rich Italian chocolate desserts, here are a few more recipes to try:
- Chocolate Poached Pears – Tender pears cooked in a rich chocolate sauce, perfect if you love the pear-and-chocolate combination.
- Pear Ricotta Cake – A soft and delicate Italian cake made with fresh pears and creamy ricotta.
- Torta Caprese – A classic flourless Italian chocolate and almond cake with a moist center and crisp crust.
- Torta Tenerina – A rich chocolate cake from Ferrara with a thin crust and a soft, fudgy center.
- Traditional Italian Chocolate Cake – A simple homemade chocolate cake, soft and perfect for breakfast or an afternoon treat.
Recipe Card
Chocolate Pear Cake (Italian Torta di Pere e Cioccolato)
Ingredients
- 4 pears - ripe but firm
- 190 g 00 flour or all-purpose flour - 1 ½ cups
- 30 g unsweetened cocoa powder - ¼ cup
- 150 g granulated sugar - ¾ cup
- 70 g light olive oil - 5 tablespoons
- 2 large eggs
- 250 g plain whole-milk yogurt - 1 cup, at room temperature
- 100 g dark chocolate chips - about ½ cup
- 14 g baking powder - about 1 tablespoon
Instructions
Make the Batter
- Preheat the oven to 180°C (350°F), conventional/static mode.
- In a large bowl, whisk the eggs and sugar for about 2 to 3 minutes, until the mixture becomes lighter and slightly frothy.
- Slowly pour in the light olive oil, whisking until well combined.
- In a separate bowl, sift together the flour, unsweetened cocoa powder and baking powder. This helps remove any lumps from the cocoa and makes the dry ingredients easier to incorporate into the batter.
- Add the dry ingredients to the egg mixture a little at a time, stirring until combined.
- Then add the yogurt and mix until you have a smooth, thick but creamy batter.
- Add 80 g (about 8 tablespoons) of the dark chocolate chips and gently fold them into the batter. Keep the remaining chocolate chips aside for the top of the cake.
Add the Pears and Bake
- Peel the pears, remove the cores and cut them into thin slices. Use pears that are ripe but still firm, so they soften during baking without releasing too much liquid.
- Line the bottom of a 24 cm (9½-inch) springform pan with parchment paper and lightly grease the sides.
- Pour the batter into the prepared pan and spread it evenly.
- Arrange the pear slices over the entire surface of the cake. Press some of them slightly into the batter while leaving the others closer to the surface. This creates a beautiful pear pattern once the cake is baked.
- Sprinkle the remaining chocolate chips over the top.
- Bake in the preheated oven at 180°C (350°F) for about 55 to 60 minutes. Avoid opening the oven during the first 40 minutes, so the cake can rise properly.
- Toward the end of the baking time, insert a toothpick into the cake in an area without pear slices or melted chocolate. It should come out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then release the springform ring and allow the cake to cool further before serving.
Linda says
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