Chocolate and pear pastry cake

Last year, I came up with a delicious recipe for rhubarb pastry squares (here). The idea was to reinvent the classic pastry flan by giving it a crunchy and fruity touch.
You have more than loved this recipe.
So, when concocting recipes for my Ebook, I imagined a new pastry cake, even more gourmet. This time, it combines chocolate, pears and a touch of vanilla.

Seeing the photos, many of you asked me for this recipe.
Today, I finally propose it to you on the blog.


Chocolate and pear pastry cake:

4 small ripe pears
500ml water
100g sugar
1 vanilla pod
220g flour
30g bitter cocoa
35g ground almonds
150g butter
75g sugar
1 pinch of salt
1 tbsp vanilla extract
1 tsp baking powder
650ml milk
1 egg and 2 yolks
100g sugar
50g cornstarch
150g chocolate (66%)

Start by poaching the pears.

Bring the water, sugar and scraped vanilla pod to a boil.

Peel the pears, cut them in half, remove the seeds and cook them in the syrup for 10 minutes over low heat.

Let them cool by leaving them in the syrup.

In a robot, put the flour, the cocoa, the almond powder, the butter in pieces, the sugar, the salt and the baking powder.

Mix and possibly add a trickle of water to obtain a ball of dough.

Film and refrigerate the time to prepare the rest.

Heat the milk.

Meanwhile, whisk the whole egg, yolks and sugar.

Add cornstarch and mix.

Gradually add the milk while whisking.

Return everything to the saucepan and allow to thicken over low heat.
Off the heat, add the chopped chocolate and stir vigorously.

Preheat the oven to 180°C.

Place a 22 cm cake ring on a baking sheet and press 2/3 of the dough into the bottom. Pour some of the slightly warmed cream over the dough.

Arrange the pear halves on top.

Cover with the remaining cream and smooth.

Spread the rest of the dough on top, in coarse pieces.

Bake for about 45 to 50 minutes.

Leave to cool before unmolding by passing a blade around the circle.

Enjoy cold.

To finish: this cake will be perfect for ten people.

Leave a Comment