Ooey Gooey caramel and dark chocolate cake in one recipe? Yes, please! This dark chocolate pear cake is made with lots of chocolate. With both cocoa powder and melted dark chocolate and infused with pear puree to make this cake incredibly soft and moist.
The ingredients you’ll need for Dark Chocolate Pear Cake:
The chocolate: I used an unsweetened non-alkalized coach powder for it’s strong chocolate flavor and a bag of dark chocolate chips with 70% cocoa. I use non-alkalized cocoa powder because it’s still retains all the flavor of the cocoa bean with a fraction of the fat. Whereas alkalized (or Dutch processed) cocoa powder, is chemically processed to remove the strong acidity of the cocoa bean.
Chocolate chips: Melting
Pears: I used bosc pears for this cake recipe. I used ripe pears as an applesauce replacement and close to ripe as the whole pear that I inserted in the batter.
All-purpose flour or pastry flour: You can either use a pastry flour or an unbleached all-purpose flour for this cake. A pastry flour is a low-protein flour designed to make baked goods lighter and more delicate.
Baking soda and baking powder: You’ll need a baking soda, powder or both the help make this dessert rise and expand.
Milk: Whole milk will add both moisture and flavor to your chocolate cake.
Eggs: A really stable cake needs eggs. Eggs help to stabilize and add structure to your cake. Meaning, no crumbly cake.
Sugar: Use a good granulated sugar for the cake and the caramel. The sugar works with the butter for a fluffy and sweet cake.
Butter: Unsalted better is the way to go for making baked goods such as cakes and caramel sauces.
Vanilla extract: Vanilla works wonders and all you need is a splash or two.
Salt: a dash of salt will bring out all these yummy flavors!
How to make plant-based or gluten-free Dark Chocolate Pear Cake:
Plant-based: This is a matter of swapping out a few ingredients such as the eggs, milk and butter for ingredients that are plant-based.
Butter substitute: You can replace the butter for melted coconut oil or canola oil using a 1:1 ratio.
Eggs: Eggs are typically used in baked goods for structure and stabilization. Without the eggs you will get a more fudgy kind of cake. And who doesn’t love fudgy?
Dairy: You can substitute the dairy with any unsweetened plant-based milk such as oat milk or almond milk with a 1:1 ratio.
How do you make caramel sauce?
Making a good caramel sauce is easy. You can use it in your coffee, on icecream and with baked goods. All it takes is the right ingredients and a watchful eye. All you need is sugar, water, butter, cream and vanilla.
You start by melting the sugar in a sauce pan with water and bringing it to a boil. And yes, you will need a candy thermometer. The goal temperature for this sugar is 338°. Anything over 350° will burn the sugar. Once you reach the desired temperature, add the butter and stir. Then remove from heat and slowly stir in the cream and vanilla. (Full recipe is below.)Print
Super moist, chewy dark chocolate browies infused with whole bosc pears.
- 3/4 cup all-purpose flower
- 1 cup granulated sugar
- 2 tablespoons butter
- 1/4 cup pear puree
- 1/4 cup dutch-processed unsweetened cocoa powder
- 4 ounces bitter sweet chocolate, finely chopped
- 2 eggs plus one yolk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 large bosc pears
- 1 pear, peeled and cubed
- I cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon salt
Salted Carmel Sauce
- Add the sugar and water to a 4 quart sauce pan over medium low heat.
- Let the sugar and water some to a bowl, and stop stirring.
- Allow to boil untilt the syrup turnns the color of honey.
- Whisk in the butter. The mixture is going to bubble up and rise, so take great caution.
- Remove from heat and whisk in the cream, vanilla and salt.
- Add one cut pear to a suace pan with a tablespoon of suger. Heat until the pears are soft and mushy.
- Traspfer to a blender or mini-food processor and blend until smooth. Set aside.
- Pre-heat oven at 350° F. Line a standard loaf pan with parchment paper. Set aside.
- Melt the butter in 4 quart sauce pan, on low. Add the sugar and stir until combined and the sugar butter mixture starts to bubble up.
- Remove from heat, and add the chopped chocolate. Stir until melted and combined. Transfer sugar mixture to a large mixing bowl. Stir in the rest of the ingredients except the chocolate chips.
- Pour into the parchment paper lined 9×9 inch pan, spread evenly out.
- Emerge each pear into the batter in four sections.
- Bake for 30 minutes, until a toothpick comes out clean and pears have cooked through.
- Completely cool before cutting into slices. Serve with icecream and drizzle with fresh salted caramel sauce.
If the pears need a little more time, place a foil tent over the top to prevent burning.
You can also microwave the pears for a minute or two, to soften them up before baking.
Keywords: Dark Chocolate Pear Brownies