Chocolate/ Desserts/ Sweet Snacks

Chocolate and Pears Poundcake

Madness … This is pure madness …

Okay, end of the week, let’s dive into decadence. Let’s just speak with onomatopoeia “hummmm!!! ooohhh!!! Oh yeah!!” while still in your kitchen. Today, it will be a chocolat and pears poundcake day!!! With chocolate topping of course!!

So, I’ve seen this chocolate and pears poundcake many times on Instagram or Pinterest. It is true that it’s really tempting… But I was a bit reluctant to put a whole pear in a cake, yes a whole pear… Finally, after a post from Aurelie on Lilie Bakery (she has always amazing pastries so beautifully staged!!), I took the big decision : I was going to bake one chocolate and pears poundcake.

And it was just the beginning of the end, the beginning of a dangerous addiction!! War with the kids to eat more than them, revelation of my primary instincts: fight for food, fight to get more than the others!! Horrible, just awfull…

You know it now, do not complain if you fall for it. Now you are aware: you may fall into the chocolate and pears poundcake madness…


This cake is perfectly balanced with chocolate and cocoa. It is super soft, has this delicate taste of pear, it’s heaven at each bite!! And what about the chocolate topping? Flowing on the slices… Mama mia!!! Terrible!!

A few recommendations before getting into the recipe though … Take a mold with the appropriate size. The baking powder will make your cake grow a little bit… My mold’s size is 26cm lenght, 9 cm width and 8 cm height. Do not take a smaller mold for the below quantities. Also, choose pears that will be as high as your mold otherwise they will disappear into the cake.

At this stage, you should be mouthwatering, you may even have leeked your screen (just a little bit !! 😉 ), let’s start !

The recipe Chef !

Chocolate and Pears Poundcake

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Serves: 8-10 Difficulty: Medium Price: $
Cooking Time: 1 hour 30 min


  • 250 g flour
  • 1 teaspoon baking powder (4 g approx)
  • 220 g butter at room temperature
  • 160 g brown sugar
  • 4 eggs (approx 200 g without shells)
  • 50 g dark chocolate
  • A pinch of salt
  • 20 g unsweetened cocoa
  • 80 ml milk
  • 3 peeled pears
  • 140 g dark chocolate
  • 140 ml cream
  • 2 tablespoons of water



Preheat your oven at 180 degrees.


Mix the butter and brown sugar a few minutes in your food processor. You should get a creamy texture.


Add the eggs one by one (at this point your mixture won't be homogeneous), then the melted chocolate.


Sift the flour, cocoa, baking powder and salt into a bowl.


Add the powders and the milk (alternate 3 times) to the mixture.


Butter your mold generously.


Pour 1 cm of batter into your mold then put the pears.


Add the rest of the batter (you may need a few extra hands at this point to make sure that your pears remain straight).


Bake for 50 minutes and let cool down on a grid.


Heat the cream and pour it on the chocolate pieces, wisk and add the water to get a smooth topping.


Coat your cake and enjoy!


Choosing to put the whole pears (without taking the center away) helps with the firmness of the pears while baking and cutting. It is very easy to remove the center once baked. Be carefull not to have too big pears since you need to be able to have enough batter on the sides. Otherwise you might face issues when unmolding...








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  • Reply
    Sunday October 8th, 2017 at 07:51 PM

    MIAM……Demain je suis en cuisine…

    • Reply
      Sunday October 8th, 2017 at 10:46 PM

      Hé hé !! Il fait envie, n’est-ce pas ? Vous ne serez pas déçue !

  • Reply
    Rébecca Sablé
    Saturday October 28th, 2017 at 05:28 PM

    J’ai du manqué une étape car j’obtiens une espèce de soupe au chocolat… 🙁

    • Reply
      Saturday October 28th, 2017 at 07:27 PM

      Aïe … Effectivement, ce n’est pas normal. La pâte doit être plutôt compacte comme on le voit sur la photo avant cuisson. Avez-vous bien respecté les quantités, en particulier pour le lait ?

  • Reply
    Sablés rebecca
    Friday November 3rd, 2017 at 01:11 PM

    Je pense que je n’avais pas la bonne farine… et je ne suis pas sûre d avoir compris l’étape 2? Merci de votre aide.


    • Reply
      Saturday November 4th, 2017 at 08:57 AM

      Bonjour Rebecca,
      Alors en ce qui concerne la farine, il s’agit de farine de blé classique, celle qu’on trouve le plus largement en supermarché.
      Pour l’étape 2, il faut mélanger le beurre et le sucre au robot si possible pendant plusieurs minutes. Vous allez obtenir alors une pâte bien homogène. Rien de plus compliqué ! 🙂 Je reste à votre disposition pour d’autres questions au cas où !
      Belle journée !

  • Reply
    Sunday February 4th, 2018 at 06:18 PM

    Bonjour Emma,
    Merci pour cette délicieuse recette, mon cake était un peu sec , alors que j ai réduit la cuisson a 43 min et 175 C.
    Mon moule etant plus petit que le tien j avais mis moins de pate a gateau et fait un ramequin (un avant gout hier soir). Il faudra que je le refasse!
    Petite question pour toi: j ai un thermomix, penses tu que grace a ce copain je puisse faire mon melange beurre + sucre, puis tout ajouter sans tamiser et mixer 1 min? ou bien je cours a la catastrophe? grand merci d une maman qui veut toujours aller plus vite! bon dimanche

    • Reply
      Sunday February 4th, 2018 at 09:59 PM

      Bonsoir Anne-Charlotte,
      Effectivement si le moule est plus petit et que tu mets moins de pâte il faut ajuster température et temps. La prochaine fois sera top !!
      Sinon pas de souci pour utiliser le Thermomix, c’est un bon copain !!
      En tous cas, merci pour ton message !! Très bonne fin de weekend à toi !

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