One of the things I love about German baking is how they mix fruit and cake so easily. (Maybe it’s to lesson the ‘guilt’ of eating cake? You can honestly say you are getting your daily allotment of fruits too.) The first time I saw this Chocolate and Pear cake I thought… hmmm, it looks like a version of a traditional apple cake, only someone ran out of apples and substituted pears. Then someone else came along and said “you know what’s really yummy? Chocolate”. And “ta da!” a new cake was born! Still, since Chocolate and Pears go well together it’s no surprise that this Schoko-Birnen Kuchen / Chocolate and Pear Cake Recipe absolutely works.
Chocolate and Pear cake looks pretty on the table without a lot of decoration. You can fancy it up with a dusting of powdered sugar… but why bother? The sunflower shape of the pears is lovely. Like most German cakes, the chocolate isn’t overly sweet. I love that the juiciness of the pears keeps the cake moist, and the Apricot jam gives the pears a tang. Top each slice with a Schlag of un-sweetened, or very lightly sweetened whipped cream, and you will have everyone coming back for seconds (got to get in that daily fruit allowance).
Some of you are possibly thinking “this isn’t a traditional German cake”, and honestly, you may be right. Out of the 20 or so German cookbooks on my shelves, the recipe is only in 3, but there are several sources online who claim “my Oma made this one” (to be fair, not everyone’s Oma was born in 1913…there are plenty of post-war Omas around these days!). I can’t find a history of the cake anywhere (yes, I do go looking for that kind of information). Still, the basis is a simple Rührteig (cake batter of Flour, Sugar, Butter, Eggs), like we’ve all made in other German cakes. I do wonder that Ahorn Sirip (Maple Syrup) shows up in a few recipes…but maybe that’s a modern addition? (I’ve tried the cake both ways, and can’t taste a difference).
Schoko-Birnen Kuchen Chocolate and Pear Cake Recipe
Chocolate and Pear Cake Recipe – Steps…
Mix the batter, then spread it evenly in a prepared pan. Use a spatula… it may be a bit stiff.
Don’t force it to the edge, it will spread there.
Place the pear quarters on the chocolate batter. I like to lay them in a flower pattern,
but you can toss them on in any pattern you like.
Bake 55 minutes, then place on a wire cooling rack
While the cake is still warm, heat up apricot jam until it goes liquid.
Spread the melted jam on top of the warm cake.
Let the cake cool
Remove from the pan and serve
Like this Recipe? Check out my Cookbook – the Easy German Cookbook: 80 Classic Recipes made Simple
The book is loaded with recipes you may remember from home, or from your favorite German restaurant