Pear and chocolate cake with almond meringue

Lenora Decker
very easy
4 5
90 mins
90 mins


Servings: 16
  • 200 g Dark chocolate
  • 100 g Butter
  • 2 Pears (approx. 250 g each)
  • 5 Eggs (size M)
  • 250 g demerara sugar
  • 150 g Flour
  • 1 TABLESPOON Cocoa powder
  • 100 g Sugar
  • 25 g crushed almonds
  • 7-10 Tbsp Fat and flour


  1. 1

    Roughly chop 150 g chocolate. Melt chocolate and butter over a warm water bath. Peel and quarter the pears and remove the core. Separate 2 eggs, chill egg white. Beat 3 eggs, egg yolks and brown sugar with the whisk of the hand mixer until creamy.

  2. 2

    Stir in the chocolate-butter mixture. Mix flour and cocoa and stir in. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread pear quarters on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  3. 3

    manufacturer) Bake for 55-60 minutes.

  4. 4

    Melt 50 g chocolate. Beat egg whites until stiff, slowly add sugar and continue beating for 2-3 minutes. Stir in almonds. After about 30 minutes baking time, remove the cake from the oven briefly.

  5. 5

    Spread the meringue mixture over it and use a spoon to make light tips. Spread melted chocolate over it. Use a fork to draw patterns into the chocolate to create the marble effect. Put the cake back in the oven and bake it.

  6. 6

    Remove from the oven and let it cool down.

Nutrition Facts

280 kcal
38 g
12 g
5 g