This Dark Chocolate & Pear Cake is a perfect combination of bitter dark chocolate and sweet pear. It’s one of my favorite whole-wheat cakes!

This is a recipe that my family and friends are always happy to eat! It also looks great, so you can use it as a gift, too.When lining the pan with the pear slices, think about how it will look when you flip it over. If the core side is on top and skin side on bottom, it looks great.This time, I made a small cake, but if you want to make a bigger one, try doubling all the cake batter ingredients. (Recipe by Hanakotton)

Lower-carb. Honey is the star of the cake.

I decided to poach my pears the "Poire belle Hélène way" in a spiced syrupy water for more depth of flavors. Beautiful isn't it? I noticed that the pears in most of the pear cake loaf recipes weren't cored. I wonder how they eat the pear cakes. I of cos cleaned the bottom and cored the pears with a melon baller. If you don't have a melon baller, you can use a small sharp knife. Be sure not to damage the pears. In closing, I really hope you will give this recipe a try.

I am not a cake person. I would trade a red velvet cheesecake for a cookie anytime. I somehow dislike the light airy sponginess. So, when it comes to the cakes that I would eat are those that are dense, fudgy or custardy. More like a brownie or a parisian flan consistency. For this Thanksgiving special, I decided to make a simple French apple cake.Call me weird, but I am that type of person who adore very simple cakes without all the fancy frosting or decorations. Don't get me wrong tho. I do admire cakes with excellent frosting art. I love how this cake draws natural flavors from the apples. It is custardy, not too overly sweet and the apples add a nice crunch.I am using a mixture of apples; gala and granny smith. Granny smith tends to be on the tart side and while this cake depends entirely on the apples for flavors, I would highly recommend use a sweeter red apple in the mix. Gala is a great choice. I decided not to peel the Gala apples cos I like the contrast between peeled and unpeeled. I am also using a mixture of sugar. Again, contrast between granulated and dark muscovado sugar. I decided to serve my apple cake with apricot compote, vanilla bean ice cream and a drizzle of beurre noisette. Beurre noisette is actually browned butter. I think we should get started with the recipe instead of me talking too much.

I had just one pear, and I wanted to make a delicious cake. Everyone kept telling me "it's like from the store!" So, I decided to upload it. It's also delicious with apples!The liquid from the pears may come out when you pour in the batter, but don't worry about it. Recipe by nokko.t

I love pear bavarois so I tried to make it myself.Nappage is easier to find in stores these days, so I made some changes to the recipe. You can use apricot jam instead in a pinch as well. For a 18 cm [7.1 in] cake pan with a removable bottom. Recipe by Akikofusuki-

When I was an intern in New York I was invited to my German professor's home. This cake was served at that time. I loved this cake so much, which suited my tastes perfectly, that he gave me the recipe. I have cherished this recipe for a long time, and having made this cake so many times, I have now adjusted the ingredients and ratios to my own liking.Adding sliced almond instead of ground almond to the cake batter is the key to this recipe. This cake has a lot of it so the sponge itself is not that fluffy, but the crunchy texture and the soft pear are an unexpected match. Recipe by Usagi no Cima. (For a 16 cm round cake tin.)

this is a very nice blend of flavors that go so well with the pears, my hubby loved the taste!

For my kiddos’ breakfast because this Mom loves her children very much.