Cocoa and Pear Cake
The last time I made this cake, I had a few pears lying around the kitchen that needed to be used and some leftover cocoa from the holidays. After winter, I always try to cut back on sweets, but the combination of 'clearing out the pantry' and the craving for something quick won. I returned to Diana K.'s recipe, which I've repeated several times. It's simple, you don't need any fancy equipment or techniques, and you probably already have the ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes at 180°C
Servings: 10-12 slices
Difficulty: easy
Recipe type: cake, homemade dessert
Ingredients
5 eggs
10 tablespoons sugar
10 tablespoons flour
7 tablespoons milk
7 tablespoons oil
3 tablespoons cocoa
1 essence of rum
1 packet baking powder
4 ripe but firm pears (not too soft; used with skin)
Preparation Method
1. Separate the egg whites from the yolks in a large bowl.
2. Beat the egg whites until stiff peaks form using a high-speed mixer. When the foam is firm, gradually add the sugar and continue beating until it dissolves and you have a glossy meringue.
3. Add the yolks to the meringue and mix briefly, just enough to combine and make the mixture fluffy.
4. Pour in the oil and milk. Gently mix until fully incorporated into the cream.
5. In a separate bowl, mix the flour, baking powder, and cocoa. Add this combination to the egg mixture, preferably in two batches, gently folding in from top to bottom to retain the air from the beaten egg whites.
6. Incorporate the rum essence. No need to stir too much at this step.
7. Prepare the cake pan: grease it with butter and dust it with flour to prevent sticking.
8. Pour the batter into the pan. Level it gently without overdoing it.
9. Wash the pears, dry them thoroughly with a towel, and use them with the skin on. Place them whole, side by side, directly into the batter in the pan. They shouldn't be peeled or pitted, as they soften during baking and can be sliced for serving.
10. Place the pan in the preheated oven at 180°C. The cake needs about 40 minutes. It's done when it passes the toothpick test.
11. Remove the pan and let the cake cool before transferring it to a platter or slicing it.
Why I make this recipe often
It's the kind of cake you make when you want a quick dessert without complicated ingredients. The pears don't need to be peeled, and the combination with cocoa is balanced. I can slice it the next day; it doesn't dry out quickly and doesn't leave much mess to clean.
Tips and Variations
Tips
- Use pears that are not too soft, so they don't disintegrate while baking.
- If you only have a typical loaf pan, try not to fill it to the top. Otherwise, a loaf shape is safer to prevent overflow while baking.
- When mixing in the flour, don't beat excessively to avoid losing air and ensure the cake is fluffy.
- If you want, you can check with a toothpick in the middle after 35 minutes.
Substitutions
- If you don't have rum essence, it can be omitted, but it gives a distinct note to the dessert.
- Brown sugar can also be used, but the final color will be slightly different.
- Milk can be plant-based (e.g., soy or almond), but the taste changes slightly.
Variations
- You can add some chopped nuts to the batter for added texture, although the classic recipe doesn't contain them.
- It works with apple slices, but the final structure is less juicy compared to pears.
- If you have small loaf pans, you can divide the batter and reduce the baking time by 10-15 minutes.
Serving Ideas
- It can be served plain, with coffee or tea.
- It keeps well at room temperature, covered with a clean cloth.
- The slices can be served with plain yogurt or thicker sour cream for a fresher contrast.
Frequently Asked Questions
1. Can another fruit be used instead of pears?
You can use firm apples, but the texture and taste of the cake are a bit more neutral. Ripe pears remain the best choice.
2. Why aren't the pears peeled?
The skin softens during baking and helps the fruit not to disintegrate in the batter. When sliced, the pieces come out more compact.
3. Can the amount of sugar be reduced?
Yes, by 1-2 tablespoons less, but more than that, the cake becomes bland, especially combined with cocoa.
4. Can individual cakes be made in muffin tins?
You can use large muffin tins, placing a slice of pear in each, but you need to adjust the baking time to about 20-25 minutes.
5. Do I need to remove the seeds from the pears before baking?
It's not necessary. At serving, everyone can encounter the seed side and easily remove it. If preferred, you can remove the core before placing the pears in the pan, but it is not required by the recipe.
Nutritional Values
Estimation for one slice (out of 12):
Calories: approximately 190-200 kcal
Protein: 3-4 g
Fat: 5-6 g
Carbohydrates: 33-35 g
Fiber: 1-2 g
Values are approximate and depend on the exact size of the slice and how large the pears used are.
Storage and Reheating
The cake keeps well for 2-3 days at room temperature, covered with a cloth. Reheating is not recommended; it becomes dry. If you still want to serve it warm, you can heat it briefly in the microwave, but only small portions, otherwise, it becomes too soft. It is best consumed fresh or the next day. If you want to keep it longer, you can store it in the fridge, but the cocoa flavor is less pronounced after cooling.
The last time I made this cake, I had a few pears lying around the kitchen that needed to be used and some leftover cocoa from the holidays. After winter, I always try to cut back on sweets, but the combination of 'clearing out the pantry' and the craving for something quick won. I returned to Diana K.'s recipe, which I've repeated several times. It's simple, you don't need any fancy equipment or techniques, and you probably already have the ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Baking time: 40 minutes at 180°C
Servings: 10-12 slices
Difficulty: easy
Recipe type: cake, homemade dessert
Ingredients
5 eggs
10 tablespoons sugar
10 tablespoons flour
7 tablespoons milk
7 tablespoons oil
3 tablespoons cocoa
1 essence of rum
1 packet baking powder
4 ripe but firm pears (not too soft; used with skin)
Preparation Method
1. Separate the egg whites from the yolks in a large bowl.
2. Beat the egg whites until stiff peaks form using a high-speed mixer. When the foam is firm, gradually add the sugar and continue beating until it dissolves and you have a glossy meringue.
3. Add the yolks to the meringue and mix briefly, just enough to combine and make the mixture fluffy.
4. Pour in the oil and milk. Gently mix until fully incorporated into the cream.
5. In a separate bowl, mix the flour, baking powder, and cocoa. Add this combination to the egg mixture, preferably in two batches, gently folding in from top to bottom to retain the air from the beaten egg whites.
6. Incorporate the rum essence. No need to stir too much at this step.
7. Prepare the cake pan: grease it with butter and dust it with flour to prevent sticking.
8. Pour the batter into the pan. Level it gently without overdoing it.
9. Wash the pears, dry them thoroughly with a towel, and use them with the skin on. Place them whole, side by side, directly into the batter in the pan. They shouldn't be peeled or pitted, as they soften during baking and can be sliced for serving.
10. Place the pan in the preheated oven at 180°C. The cake needs about 40 minutes. It's done when it passes the toothpick test.
11. Remove the pan and let the cake cool before transferring it to a platter or slicing it.
Why I make this recipe often
It's the kind of cake you make when you want a quick dessert without complicated ingredients. The pears don't need to be peeled, and the combination with cocoa is balanced. I can slice it the next day; it doesn't dry out quickly and doesn't leave much mess to clean.
Tips and Variations
Tips
- Use pears that are not too soft, so they don't disintegrate while baking.
- If you only have a typical loaf pan, try not to fill it to the top. Otherwise, a loaf shape is safer to prevent overflow while baking.
- When mixing in the flour, don't beat excessively to avoid losing air and ensure the cake is fluffy.
- If you want, you can check with a toothpick in the middle after 35 minutes.
Substitutions
- If you don't have rum essence, it can be omitted, but it gives a distinct note to the dessert.
- Brown sugar can also be used, but the final color will be slightly different.
- Milk can be plant-based (e.g., soy or almond), but the taste changes slightly.
Variations
- You can add some chopped nuts to the batter for added texture, although the classic recipe doesn't contain them.
- It works with apple slices, but the final structure is less juicy compared to pears.
- If you have small loaf pans, you can divide the batter and reduce the baking time by 10-15 minutes.
Serving Ideas
- It can be served plain, with coffee or tea.
- It keeps well at room temperature, covered with a clean cloth.
- The slices can be served with plain yogurt or thicker sour cream for a fresher contrast.
Frequently Asked Questions
1. Can another fruit be used instead of pears?
You can use firm apples, but the texture and taste of the cake are a bit more neutral. Ripe pears remain the best choice.
2. Why aren't the pears peeled?
The skin softens during baking and helps the fruit not to disintegrate in the batter. When sliced, the pieces come out more compact.
3. Can the amount of sugar be reduced?
Yes, by 1-2 tablespoons less, but more than that, the cake becomes bland, especially combined with cocoa.
4. Can individual cakes be made in muffin tins?
You can use large muffin tins, placing a slice of pear in each, but you need to adjust the baking time to about 20-25 minutes.
5. Do I need to remove the seeds from the pears before baking?
It's not necessary. At serving, everyone can encounter the seed side and easily remove it. If preferred, you can remove the core before placing the pears in the pan, but it is not required by the recipe.
Nutritional Values
Estimation for one slice (out of 12):
Calories: approximately 190-200 kcal
Protein: 3-4 g
Fat: 5-6 g
Carbohydrates: 33-35 g
Fiber: 1-2 g
Values are approximate and depend on the exact size of the slice and how large the pears used are.
Storage and Reheating
The cake keeps well for 2-3 days at room temperature, covered with a cloth. Reheating is not recommended; it becomes dry. If you still want to serve it warm, you can heat it briefly in the microwave, but only small portions, otherwise, it becomes too soft. It is best consumed fresh or the next day. If you want to keep it longer, you can store it in the fridge, but the cocoa flavor is less pronounced after cooling.