The pear and chocolate cake is a classic that does not disappoint, a soft and tasty dessert, here in a tasty dairy-free version.
The end of August is always a transitional period for me, I prepare myself psychologically for the fact that September is just around the corner, which means that it is practically Christmas.
As soon as it starts raining I want to turn on the oven, after months of heat, this autumn weather inspired me to bake something comforting to eat for breakfast while watching the cool summer rain from the veranda. I thought a nice chocolate cake was ideal, considering also that I hadn't tried this classic combination with pears yet, however I already knew I would love it.
I replaced butter with seed oil and milk with vegetable milk to lighten it up a bit, by now you know that I like to find the "healthy" alternative to sweets that are not immediately digestible. In this case, milk is not essential and the result is still a very soft cake.
Tips
I suggest slicing the pears into thin slices in order to create a sort of decoration on the surface for a rustic effect, alternatively, if you don't have time, I recommend cutting them into cubes and mixing them with the batter. To flavor, you can also add a pinch of cinnamon if you like, or some ground coffee. Finally, sprinkle the surface with a little brown sugar before baking to obtain a light caramelization. Great, my pear and chocolate cake and I are ready for fall.
Happy baking!
Recipe
Download the PDF
Preparation time 20 minutes
Baking time 40-45 minutes
Servings 24 cm Ø cake tin
Ingredients
3 eggs
60 gr of dairy free dark chocolate
180 gr of sufar
260 gr of all purpose flour
30-40 gr of unsweetened cocoa powder
160 m of plant based milk
100 ml of seed oil
1 bag of vanillin
1/2 bag of baking powder
3-4 pears
Lemon juice q.s.
Method
1. Cut the pears into thin slices, leave aside to macerate with a little lemon juice to keep them from blackening. Coarsely chop the dark chocolate and set aside. Beat the eggs with the sugar to obtain a light and fluffy mixture
2. Add the sifted powders, flour, cocoa, baking powder and vanillin, mixing and alternating with milk
3. Add the seed oil slowly, continuing to mix to well combine all the ingredients
4. Line a cake tin with parchment paper, pour the mixture and sprinkle the surface with the previously chopped chocolate, lastly place the pear slices vertically sinking them well into the cake
5. Bake at 180 ° in the oven with no fan for about 40-45 minutes, do the toothpick test
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