Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Decadent Chocolate-Pear Olive Oil Almond Cake
Rich, decadent, and utterly divine, this olive oil cake is the perfect balance of deep chocolate flavor, juicy pears, and a nutty almond crunch.
This post is written in collaboration with Colavita. All opinions are mine alone.
If you’re looking for a dessert that’s as elegant as it is indulgent, this chocolate-pear olive oil almond cake is the perfect choice.
Rich dark chocolate, juicy pears, crunchy and nutty almond slices and almond flour come together in this stunning dessert that’s perfect for the holiday season … or any occasion, really!
This chocolate cake is super simple to prepare, yet looks and feels sophisticated enough for special gatherings. Take a look!
Before diving into the recipe, here are a few tips and tricks to ensure your cake turns out perfectly.
Baking tips:
Choose Quality Ingredients:
The flavor of this cake shines when you use high-quality ingredients. Opt for dark chocolate with at least 70% cocoa for a rich, intense flavor, and use a smooth, flavorful olive oil like Colavita to complement the chocolate and pears.
Pears to Choose From:
Select pears that are ripe and juicy but not overly soft. Varieties like Bartlett or Anjou work beautifully, lending natural sweetness and moisture to the cake.
Extra Moisture Boost:
For an extra burst of pear flavor, dice an additional pear into small cubes and gently fold it into the batter. This addition makes the cake even more moist and fruity.
Do Not Overmix:
As I always say, when combining the dry ingredients, be sure to mix gently to avoid overworking the batter, which could make the cake dense.
Do Not Overbake:
Also, it’s very important to keep a close eye on the baking time. Overbaking can dry out the cake, so test for doneness by inserting a skewer into the center; it should come out with just a few moist crumbs.
Video Recipe: how to make this Chocolate-Pear Olive oil Cake
Serving Suggestions:
- This cake is delicious served warm with a scoop of vanilla ice cream or a drizzle of chocolate fudge sauce.
- For a lighter option, dust the top with powdered sugar and serve with a dollop of whipped cream or Greek yogurt.
Storage Tips:
- Store any leftovers in an airtight container in the refrigerator. The cake will keep for up to 3 days. Bring it to room temperature or warm slightly before serving to revive its soft, rich texture.
- If you want to plan ahead, this cake also freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Defrost at room temperature for a quick treat anytime.
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Brioche col Tuppo with Gelato
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Decadent Chocolate-Pear Olive Oil Almond Cake
Rich, decadent, and utterly divine, this olive oil cake is the perfect balance of deep chocolate flavor, juicy pears, and a nutty almond crunch.
Servings:
8
Prep Time
20 min
Cook Time
55 min
Resting Time
Total Time
1 hr, 15 min
Ingredients
- 6 oz (170 g) dark chocolate, chopped
- 1/2 cup (120 ml) Colavita olive oil
- 1/4 cup (20 g) cocoa powder
- 5 large eggs
- 3/4 cup (150 g) sugar
- 1 teaspoon vanilla extract
- 1 cup (100 g) almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup (90 g) all-purpose flour
- 2 pears, peeled, halved, cored, and thinly sliced crossways
- About ½ cup almond slices
Instructions
- Preheat the oven to 375°F (160°C). Line the base of an 8-inch (22 cm) springform pan with parchment paper and grease the sides.
- In a heatproof mixing bowl, combine the chopped chocolate and olive oil. Place the bowl over a saucepan of simmering water, stirring until the chocolate is melted and smooth. Remove from heat. Sift in the cocoa powder and whisk until smooth. Set aside to cool slightly.
- In a large mixing bowl, add the eggs, sugar, and vanilla extract and beat on high speed for 3–4 minutes until pale and creamy. Mix in the chocolate mixture until smooth. Add the almond flour and stir to combine. Add the salt and baking powder, then sift in the all-purpose flour. Mix on low speed or gently fold until just combined (do not overmix).
- Optional: Fold in an extra pear, peeled and diced in small cubes, for added texture and flavour.
- Pour the batter into the prepared pan and level the surface. Sprinkle with almond slices and arrange the pear slices decoratively on top.
- Bake for 55 minutes, or until a skewer inserted into the center comes out clean. Do not overbake, as the cake may dry out.
- Cool the cake in the pan for 10 minutes, then transfer to a serving plate. Enjoy!
