Semisweet Chocolate and Pear Bake

Introduction

The structure here comes from four separated eggs: yolks whisked with sugar until pale, whites beaten firm, then folded into melted semisweet chocolate and butter. You get a soft, springy chocolate bake with slices of pear through the center, and it works well as a warm dessert for six with lightly whipped cream.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients

• 7 oz (200 g) semisweet chocolate, chopped or in chips
• ½ cup (120 g) butter or margarine
• 4 eggs, separated
• ½ cup (120 g) white granulated sugar
• 2 pears, sliced
• Lightly whipped cream, to serve

Instructions

1. Grease a 9 x 9-inch (22 x 22 cm) baking dish, and preheat the oven to 325°F (170°C).
2. In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.
3. Whisk the egg yolks and sugar together until they become thick and pale yellow.
4. In a separate bowl, whisk the egg whites until firm.
5. Combine the chocolate and egg yolk mixture, and mix well.
6. Beginning with about ⅓ the egg whites, gently fold them into the chocolate/egg yolk mixture.
7. Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.
8. Bake for 35-40 minutes, until the bake is springy yet firm to the touch.
9. Serve hot with whipped cream.

Variations

• Swap the semisweet chocolate for bittersweet chocolate if you want a less sweet, more intense finish. The bake will taste deeper and slightly firmer.
• Use margarine instead of butter to make the base dairy-free, as long as your chocolate is also dairy-free. The flavor will be a little less rich but the texture stays close.
• Replace the pears with firm apples, sliced thinly. You will get a less juicy, slightly firmer fruit layer with a more tart bite.
• Change the white granulated sugar to light brown sugar for a softer caramel note. The color will be darker and the crumb may be a little more moist.
• Divide the batter between small ramekins instead of a 9 x 9-inch dish. You will get more edge set and a shorter bake time.

Tips for Success

• Melt the chocolate and butter or margarine gently over the double boiler so the chocolate stays smooth and does not seize.
• Whisk the egg yolks and sugar until they are clearly thick and pale yellow; that step helps the bake hold its structure.
• Stop whipping the egg whites when they are firm but still glossy. Overbeaten whites are harder to fold in and can leave the batter streaky.
• Fold the egg whites into the chocolate mixture gently so you keep as much air as possible. That air is what gives the bake its lighter texture.
• Slice the pears evenly and avoid very thick pieces so they soften in the bake without weighing down the center.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. If your baking dish has a tight-fitting lid, you can store it directly in the dish once cooled.

Freezing is not the best option for this recipe. The pear texture softens too much after thawing, and the baked structure loses some lift.

Reheat in a 300°F oven, loosely covered with foil, for 10 to 15 minutes until warmed through. For single portions, use the microwave in short 20-second bursts so the chocolate base does not overcook. Add the whipped cream after reheating, not before.

FAQ

Can you use canned pears instead of fresh pears?

Yes, but drain them very well and pat them dry first. Extra moisture can make the center too loose.

What kind of texture should you expect when it is done?

The top should feel springy yet firm when lightly pressed, and the center should not wobble like raw batter. It will still be soft inside rather than cakey.

Can you make it ahead?

You can bake it a few hours ahead and reheat before serving. It is less practical to hold the unbaked batter because the whipped egg whites lose volume as it sits.

Can you make this dairy-free?

Yes, use margarine instead of butter and choose a dairy-free semisweet chocolate. Serve it with a dairy-free whipped topping instead of cream.