Chocolate and pear cake | Recipe
Autumnal cake delight with black tea
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
27 October 2025
Black tea not only goes well with a slice of delicious cake, but also works very well as an aromatic ingredient in the dough. To do this, we poach pears in a syrup made from cane sugar and freshly brewed Earl Grey tea and use the remaining syrup for the dough. Together with pieces of our Fine Dark 85% Cocoa, this chocolate and pear cake is a sweet highlight for any rainy autumn afternoon.
Ingredients
For a springform pan with a diameter of 20 cm (serves 8)
For the poached pears:
2
pears
200 ml
freshly brewed Earl Grey tea
4 tbsp
cane sugar
For the cake:
2
eggs
140 g
cane sugar
120 g
sunflower oil
80 g
VIVANI Fine Bitter 85 % Cocoa Chocolate
100 ml
milk
280 g
flour
0.5 Pck.
baking powder
making
working time
30 minutes
baking time
35-40 minutes
level of difficulty
easy
N°
01
Peel the pears and place them in a saucepan with the tea and sugar. Bring to the boil briefly, then cover and simmer over a medium heat until the pears are soft.
02
Remove the saucepan from the heat and leave the pears to cool to room temperature in the tea syrup.
03
Meanwhile, mix the eggs, cane sugar and oil in a bowl. Then remove the pears from the tea syrup and set aside. Add the syrup to the batter.
04
Roughly chop the chocolate, add it to the batter along with the milk, flour and baking powder, and mix until smooth.
05
Pour the batter into the greased springform pan. Cut the poached pears into slices and arrange them on top.
06
Bake the cake in a preheated oven at 180 °C for 35-40 minutes. Allow to cool completely and serve with a cup of black tea.
Fine Dark 85 % Cocoa
Santo Domingo Cocoa | vegan
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