Pear, Chocolate, Almonds and Mascarpone Cake

Hello friends,

Is it possible for me to surprise you (and surprise myself!) with yet another version of mascarpone cake?

Well, the answer is yes! Today, I’m excited to share my recipe for pear, chocolate, almond, and mascarpone cake!

Mascarpone, my love…

As you may know, if you’ve been following me for a while, this is not my first mascarpone cake recipe. I have shared versions that I highly encourage you to check out…

The fantastic reception of the first recipe (that of the apple and mascarpone cake) motivated me to create more variations, all equally delicious! So today, there’s something for everyone’s taste. Above all, don’t hesitate to let me know which cake you prefer… The apple, chocolate, and mascarpone cake is the first that comes to mind (for those with a sweet tooth), the cherry and mascarpone cake (also very well-loved), and the mascarpone cake with apricots and nectarines (the pinnacle of summer).

Additionally, there’s the chocolate and mascarpone cake (one of your favorites), the mascarpone cake with chocolate chips (perfect for a snack), the upside-down cake with pineapple and mascarpone (served with a scoop of vanilla ice cream, it’s divine), and the hazelnut, raspberry, and mascarpone cake (the most refined in my opinion…).

The combination of pear and chocolate

Fill a gap

There was clearly a missing pear version, one of the fruits I love to use in the fall and winter! The combination with chocolate is a match made in heaven, though you can opt for only pears if you prefer.

The pear-chocolate combination is a classic in pastry, known for its perfect balance between fruity freshness and rich indulgence. The pear, with its tender and subtly sweet flesh, adds lightness, while the chocolate, deep and bold, complements the fruit with its bittersweet richness. Together, they create a harmonious contrast, like yin and yang!

A combination celebrated time and again here

This pairing shines in many desserts: tarts, moist financiers, desserts, bavarian cream, or even the famous poire Belle-Hélène (one of my childhood favorites), where poached pear meets creamy chocolate sauce. Whether served warm or cold, this duo always delights, thanks to the interplay of textures and temperatures.

Whether it’s a special occasion dessert or a casual treat, the pear-chocolate combination always hits the mark. A timeless pairing that proves that in cooking, the most successful combinations are often the simplest…

My pear, chocolate, almond, and mascarpone cake, super moist thanks to…

Mascarpone! It adds incredible moisture to cakes because of its rich and creamy texture. Primarily made from cream and not milk, mascarpone has a high fat content, which imparts an unmatched creaminess to the batter. During baking, these fats retain moisture, preventing the cake from drying out and creating a tender, melt-in-your-mouth crumb.

Mascarpone also serves as a natural binder, partially replacing butter or cream while lending a light character. Its neutral sweetness pairs effortlessly with flavors like lemon, chocolate, or vanilla. It softens the texture without weighing it down.

It’s an ingredient I adore using in pastries… no surprise there!

What changes with this pear, chocolate, almond, and mascarpone cake

What makes the apple version absolutely divine, in my opinion, is the caramelization of the apples added to the batter.

Here, however, I’ve used raw pear cubes. First, because my pears were ripe and sweet enough, and also because I worried they wouldn’t hold up during cooking.

Nevertheless, if you have very firm fruit, you can prepare them just like the apples.

The necessary utensils:

A peeler,

A cutting board,

A good paring knife,

A mixing bowl,

A good whisk,

And a round cake pan, 9 or 10 inches in diameter.

Other ideas just for you

If you love desserts that blend fruit and sweetness, I highly recommend trying the American Apple and Caramel Tart, a true explosion of autumn flavors.

For those who prefer individual treats, the Vanilla Raspberry Cupcakes are a delicious and colorful option. If you’re in the mood for something a bit more exotic, why not try the Nectarine Banana Bread, which combines the sweetness of banana with the freshness of nectarines?

For lovers of tangy flavors, The Lime Cheesecake like a Strawberry Shortcake is a perfect choice, merging the creaminess of cheesecake with the zesty brightness of lime. Lastly, for a comforting snack, nothing beats Starbucks Style Blueberry Muffins, soft and packed with fruit. I hope these suggestions inspire you as much as they have inspired me! Enjoy your meal and see you soon for more culinary adventures!

Now, all that’s left for you is to head to the kitchen, put on an apron, and make your pear, chocolate, almond, and mascarpone cake!

The recipe, Chef!

Print Recipe

Pear, Chocolate, Almonds and Mascarpone Cake

( Vote !)

Loading...

pastry shop – Italian

Serves: 10 Difficulty: Simple Price: €

Prep Time: 20 min – Cooking Time: 50 min

Ingredients

• 4 eggs
• 150 g of sugar
• 250 g of mascarpone
• 200 g of flour
• 1.5 packets of baking powder (or 16 g)
• 1 pinch of fleur de sel
• 70 g of chocolate chips
• 4 pears
• 50 g of sliced almonds
• 2 teaspoons of powdered sugar
• Butter for the mold

Instructions

1

Preheat your oven to 170 degrees.

2

Beat the 4 eggs and then add the 150 g of sugar.

3

When the mixture becomes frothy, add the mascarpone.

4

Then add the flour, baking powder, and fleur de sel.

5

Peel the pears.

6

Cut 1 and a half pears into cubes, the rest into thin slices.

7

Pour the pear cubes and chocolate chips into the mixture, pour everything into your previously buttered mold.

8

Arrange the pear slices in a rosette. Sprinkle with flaked almonds.

9

Bake for about 50 minutes (check the cooking with the tip of a knife).

10

Once cooked, wait at least 20 minutes before sprinkling with powdered sugar.