Chocolate Pear
Cake | Recipe
With ricotta cheese and Milk Cooking Chocolate
Text:
Katharina Kuhlmann
Photography:
Roberta Dall‘Alba
1 October 2025
Autumn offers many fresh fruits such as apples and plums, which are wonderful in seasonal cakes. Various varieties of juicy pears are also now ready for harvest. They add a fruity highlight to our chocolate pear cake, which is made particularly soft and aromatic by the use of ricotta. For a delicate nutty flavor and visual accent, you can sprinkle a few pine nuts on top as desired.
Ingredients
For a springform pan with Ø 20 cm
3
Eggs (at room temperature)
250 g
(fresh) ricotta cheese (at room temperature)
1.5 tsp
vanilla extract
200 g
flour
20 g
VIVANI Fine Cocoa Powder (unsweetened baking cocoa)
15 g
baking powder
1 pinch
salt
85 g
light brown sugar
110 g
butter, melted
100 g
VIVANI Milk Cooking Chocolate, chopped
1 - 2
pears (depends on the size)
Pine nuts (as desired)
making
baking time
45-50 minutes
level of difficulty
easy
N°
01
Preheat the oven at 180 °C.
02
Place the eggs, ricotta and vanilla into a bowl and beat with a hand mixer until well combined and creamy.
03
In another bowl, combine flour, cocoa powder, baking powder, salt and sugar. Give a quick stir.
04
Add the ricotta mixture to the dry ingredients and carefully fold in with a spatula. Make sure that no lumps form.
05
Add chocolate chunks and melted butter and stir in. Do not overmix.
06
Now grease the spring form pan and dust it with cocoa powder. Pour the batter into the pan and garnish with sliced pear halves. Alternatively, you can cut the pears into chunks and put it into the batter.
07
Bake for 45-50 minutes in the preheated oven. Allow to cool completely before serving. Sprinkle with pine nuts as desired.
Milk Cooking Chocolate
Fine cocoa powder
Santo Domingo | fat-reduced cocoa powder | Biodynamic | vegan
Related
If you like it, you also like ...
Recipes
