Chocolate, pears and almond cake

December 8, 2016
chocolate pears almond cake

Because it is still the season, I wanted to share with you a series of short recipes with pears. If you love chocolate and almond too; this chocolate, pears and almond cake will be very comforting to eat with a warm cup of tea (or coffee). Take a break, read a book, chat with a friend and indulge into a piece of that cake…

I bought all the pears at my favourite local shop Au Bout du Champ in Montmartre (on the Lamarck side). It distributes produce from local farmers in the Paris area, who practice organic and peasant farming and supply only seasonal fruit and vegetables. The quality and taste is really good and last but not least prices are far cheaper than the fruit & veg shops on rue des Abbesses. 



I took my inspiration from this recipe on the blog Chic Chic Chocolat and simplified it to cut the sugar take and prep time.

Chocolate, pears and almond cake

Serves 8

Prep time: 15-20 min / Cooking time: 40-45 min


3 medium size pears
150 g dark chocolate (70%)
50 ml of amaretto
120 g butter (at room temperature)
120 g of sugar
4 eggs
100 g almond meal
30 g flour
1 tsp. of baking powder
1 pinch of salt


Preheat the oven to 180 ° C / 350 ° F.

Place the chocolate and amaretto in a heatproof bowl over a saucepan of simmering water and heat until melted and smooth. Remove from the heat and allow to stand at room temperature until completely cool, but still runny.

In a large bowl, whisk together butter and sugar until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the chocolate, almond meal, flour, baking powder and salt. Mix until well combined.

Pour the batter into a loaf tin (previously greased and dust with flour if you do not use a flexible pan). Insert the pears deep in the batter.

Bake for about 40-45 min until cooked when tested with a skewer. Cool in the tin for 15-20 min before turning out onto a wire rack to cool completely.

Dust with icing sugar to serve.


Happy baking and see you in a couple of days for another recipe with pears !


You Might Also Like


  • Reply Julie August 21, 2017 at 12:49 pm

    Hi, was going to make your recipe but it doesn’t state how many pears you used and if they need to be par cooked first. Also, what size loaf pan is best to use?
    Thank you and the photo looks lovely.

    • Reply Sandrine August 21, 2017 at 3:14 pm

      Hi Julie,
      Thank you for your message. Thanks for pointing out the missing part in my ingredients list. I have used 3 medium size pears. It’s now back in the list. As for the loaf pan size, I used a flexible pan 22 x 9,5 cm (inside measurements). Hope you can make it. Enjoy!

  • Reply carrie November 4, 2017 at 8:20 pm

    Can you tell me the best way to store this and should it be refrigerated or left out and how many days will it last do you think. I have read that Almond meal tends to mold more easily so not to store it in an airtight container, what have you found. Also, it says Almond meal tends to burn more easily, do you tent the loaf while cooking or have you not had this issue. Thank you!

    • Reply Sandrine November 4, 2017 at 8:27 pm

      Hi Carrie, thank you for your comment. I would keep the cake im the refrigerator for 2/3 days max. To answer your other question, I did not tent the loaf in the oven but I kept it in the lower part and used the fan function. Hope this helps! Enjoy!!

  • Reply carrie November 4, 2017 at 8:21 pm

    So excited to try this recipe!

    • Reply Sandrine November 4, 2017 at 8:28 pm

      Let me know how you go! Enjoy!

  • Reply carrie November 5, 2017 at 3:51 pm

    Thanks Sandrine, I will definitely let you know……..need to wait because I am making it for a special dinner around the middle of the month, i will let you know then… looks yummy and so beautiful! Thanks again!

    • Reply Sandrine November 5, 2017 at 7:30 pm

      Sure no worries. I guess you could do it in the morning and maybe serve it also with a scoop of ice cream…thank you and hope your guests like it!!

  • Reply Sheila June 4, 2018 at 1:38 am

    Can ripe pears be used or do they need to be gently poached first?

    • Reply Sandrine June 5, 2018 at 9:40 am

      Hi Sheila, poaching pears will give them an additional flavour but using ripe pears will work too. Let me know how you go! Cheers

  • Reply Anne December 22, 2018 at 8:32 pm

    How should the pears be prepared? Do you peel, core,cook,etc? Would love to make it this weekend.
    Merry Christmas

    • Reply Sandrine December 25, 2018 at 4:56 pm

      Sorry about my late answer. These last few days were a bit hectic. Merry Xmas! Hope you ha da wonderful time.
      I peel the pears and keep the tip and that’s it. Then I place them in the batter and they cook at the same time as the cake.
      Hopefully you managed to make a test. Enjoy your Festive Season!

  • Reply Jane July 26, 2019 at 7:43 pm

    Does this freeze okay, I would like to make it in advance.

    • Reply Sandrine August 1, 2019 at 10:22 pm

      Hello, Sorry for my late reply but there was a bug with my app. I have never done it with this cake but it should be ok as long as you let it thaw at room temperature. Best,

  • Reply Maria zinsmann January 3, 2020 at 5:38 am

    Hi!! I made this tonight, soo yummy and turned out fabulous until I went to get it out… the cake fell from the pears. I peeled the pears. The cake just split from both sides? I waited like 20 min to take out of the pan. It was floured and buttered. No issues with sticking

    • Reply Antoinette June 7, 2020 at 2:43 am

      Maria, I had the same issue today. I did not peel the pears, but the cake pulled away from the fruit.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.