Torta Pere e Cioccolato (Italian Pears and Dark Chocolate Cake)

Forget any diet, counting of calories or any other similar thought. This cake is indeed a bomb in terms of calories, but it is also pure bliss. Soft slices of pear covered in moist hazelnut and chocolate cream, wrapped in a mouthwatering dark chocolate cake. When you really want to treat yourself, this is the cake for you!

Torta Pere e Cioccolato (Italian Pears and Dark Chocolate Cake)
  • DifficultyEasy
  • CostMedium
  • Preparation time25 Minutes
  • Cooking time50 Minutes
  • Serving6 people
  • Cooking methodOven
  • CuisineItalian


  • 300 gdark chocolate
  • 180 gwhite flour type 0 (I used spelt)
  • 180 gdark muscovado brown sugar
  • 125 gbutter
  • 15 gbaking powder
  • 4eggs
  • 1 jarhazelnut and chocolate spreadable cream
  • 1 teaspoonground cinnamon
  • 5pears (kaiser variety)
  • q.s.icing sugar (for the topping)


  1. Torta Pere e Cioccolato (Italian Pears and Dark Chocolate Cake)

    – melt the chocolate in a bain-marie together with the butter;
    – separate in two different bowls the egg yolks from the whites;
    – whip the whites until stiff and keep them aside;
    – add the sugar to the yolks and whisk them together for about 15 minutes or till you get a frothy cream;
    – sift the flour onto the thus above obtained mixture and mix well till it gets completely absorbed;
    – add the ground cinnamon and the baking powder, mix well;
    – pour the melted chocolate and butter, mix well till it gets absorbed completely;
    – pour the whipped egg whites and mix gently, with a rotary movement from the bottom to the top of the bowl;
    – once you have obtained a creamy and smooth mixture, pour half of it onto a greased baking tray (20/22 cm diameter);
    – peel 3 pears, place half of each pear onto the cake mixture;
    – top each slice with some spreadable hazelnut and chocolate cream;
    – pour the remaining cake mixture onto the baking tray covering well the pears;
    – peel and slice the remaining 3 pears into wedges, top the cake with the wedges;
    – bake at 170 degrees for about 50 minutes;
    – allow the cake to cool down, then sprinkle some icing sugar on top;

  2. Torta Pere e Cioccolato (Italian Pears and Dark Chocolate Cake)
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