This delicious Chocolate Chip Pear Cake also known as “Torta di Pere,” blends the sweetness of ripe pears with the rich indulgence of chocolate chips. An Italian pear cake is a rustic yet elegant dessert that showcases pears wonderfully with the bittersweet allure of chocolate, creating a balance that’s both irresistible and comforting.
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- Pears – four pears
- Eggs – two eggs and one egg yolk, room temperature
- Sugar – granulated sugar
- Yogurt – regular yogurt either whole or 0% fat, room temperature
- Milk – 2% or whole milk, room temperature
- Oil – vegetable oil, I use corn or sunflower oil
- Vanilla – vanilla extract
- Flour – cake / pastry flour
- Baking powder
- Baking soda
- Chocolate chips – mini or regular semi sweet chocolate chips
- Almond slivers – these are optional
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How to make a Chocolate Chip Pear Cake
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
Peel the pears, cut two of the pears into cubes and the remaining two cut into slices.
In the stand mixer or large bowl beat together the eggs, yolk and sugar until light and frothy.
Add the oil, vanilla, yogurt and milk beat to combine.
Add the flour mixture and combine.
Fold in the chocolate chips and cubed pears. Transfer the batter to the prepared pan.
Top the batter with the sliced pears, chocolate chips and almond slivers.
Bake until done, check with a toothpick if the toothpick comes out clean or with a few crumbs attached it is done. Let cool in pan until slightly warm, then move to a clean plate to cool completely.
You can dust the cake with powdered sugar, brush with a sugar glaze or leave plain.
What are the best pears for baking
The best pears for baking are the Anjou pears which are firm and mild tasting, Bartlett pears (Williams) a nice juicy pear or the Bosc which is crisp and sweet. Make sure to use pears that are firm but ripe.
In Italy I always use a Williams Pear which is very easily found here, and I find it perfect whenever I make a cake, although I do usually purchase them when they are ripe but on the firmer side.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
Can you substitute vegetable oil with butter?
Yes you can substitute with melted cooled butter. It is probably best to use unsalted butter in this recipe.
Enjoy a slice of Italian pear cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla gelato for a touch of decadence.
What does adding yogurt to a cake do?
Adding yogurt helps to make a cake moister.
- Choose Ripe Pears: Use ripe, juicy firm pears for the best flavor and texture.
- Toss Chocolate Chips: Toss the chocolate chips in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake.
- Even Distribution: Ensure that the diced pears and chocolate chips are evenly distributed throughout the batter for a balanced flavor in every bite.
What makes a cake fall
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early to check on the cake, it’s best to wait at least 25-30 minutes.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
Can I use Greek yogurt?
Yes you can substitute with Greek yogurt but you need to use 5 1/2 tablespoons plus 2 1/2 tablespoons of water.
How to store it
The completely cooled cake should be wrapped well or stored in an airtight container, store the cake in the refrigerator. It will keep for up to 4-5 days in the fridge.
How to freeze the Chocolate Pear Cake
To freeze the cake, wrap the completely cooled cake in plastic wrap then place in a freezer safe bag, it will keep for up to 1-2 months in the freezer.
This delicious Chocolate Chip Pear Cake is one of those worth waiting for Fall cakes. Made with a delicious dark chocolate and lovely ripe pears make this a tasty Italian cake, no need for any icing.
Italian Chocolate Chip Pear Cake
- 1 hand beater
- large bowls
- 1 9 inch cake pan
- 4 medium pears (2 cups chopped and 2 cups sliced pears)
- 2 cups pastry / cake flour
- 1¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup granulated sugar
- ½ cup vegetable oil (I use either corn or sunflower oil) 100 grams
- 1 teaspoon vanilla extract
- ½ cup yogurt (regular whole or 0% fat yogurt / room temperature)
- ⅓ cup milk (2% or whole milk /room temperature)
- ½ cup mini semi sweet chocolate chips
For room temperature ingredients remove from the fridge 45-60 minutes before using.
- 2 tablespoons mini semi sweet chocolate chips
- 2-3 tablespoons slivered almonds
- 2-3 tablespoons powdered sugar
- Pre-heat oven to 350F / 180C. Grease and flour or spray a 9 inch / 22-23 cm cake pan.
- Peel the pears, cut two of the pears into cubes and the remaining two cut into slices.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the stand mixer or large bowl beat together the eggs, yolk and sugar until light and frothy. Approximately 3-5 minutes. Add the oil, vanilla, yogurt and milk beat to combine, 1 minute. Add the flour mixture and beat to combine, one minute.
- Fold in the chocolate chips and cubed pears. Transfer the batter to the prepared pan. Top the batter with the sliced pears, 2 tablespoons of chocolate chips and almond slivers.
- Bake for approximately 30 minutes or until done, check with a toothpick if the toothpick comes out clean or with a few crumbs attached it is done. Let cool in pan until slightly warm, then move to a clean plate to cool completely. Dust with powdered sugar before serving. Enjoy!