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Flourless Chocolate Pear Cake

4.91 from 20 votes

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A dense, chocolaty (and gluten-free) chocolate pear cake, baked with wine-poached pears.

A whole unsliced chocolate cake with sliced pears fanned on top

I usually take my chocolate straight-up, thank you very much.

But this chocolate pear cake pushes all the right buttons. Not only is it easy to make, the combo of silky wine-poached fruit with dark chocolate is a winner.

The base cake recipe is a classic French-style flourless cake, intensely chocolaty and moist.

It’s made with almond flour instead of wheat flour, the texture of the cake is just as rich and fudgy as you could wish for.

A slice of chocolate cake on a white plate with sliced pears fanned on top and espresso cup on the side

Why bother to make a chocolate cake with pears when you could just keep it simple and make a plain old chocolate cake? I asked myself the same question.

When I first saw this cake I was smitten. I became a little obsessed with the idea of tasting melt-in-your-mouth, tangy-sweet pear at the same time as a bite of rich chocolate cake.

After poaching my pears in wine and making my own version of the cake, I did just that — and the experience was not disappointing.

A whole unsliced chocolate cake with sliced pears fanned on top
A whole unsliced chocolate cake with sliced pears fanned on top

The pear slices sink into the batter as the cake bakes, forming little pockets of chocolate goo around each one.

It’s a simple detail that turns out to be seriously sensual and delicious.

Enjoy this cake as the capper to a relaxed dinner, or daytime snack with good coffee.

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Flourless Chocolate Pear Cake

Flourless Chocolate Pear Cake

Karen Tedesco
Silky wine-poached pears in a moist, rich chocolate cake that melts in your mouth! Save the pear poaching syrup — add some to sparkling wine or soda water to make a refreshing drink.
Print Pin
4.91 from 20 votes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine chocolate
Servings 9 servings


Yield: One 9-inch cake

    For the poached pears:

    • 2 semi-ripe pears, Bartlett or Bosc, peeled
    • 1 cup (250 ml) fruity white wine, such as moscato or riesling
    • ¾ cup (180 g) sugar
    • ¾ cup (185 ml) water

    For the cake:

    • 6 ounces (175 g) chopped dark chocolate
    • 8 tablespoons (113 g) butter (1 stick), cut into tablespoon-size pieces
    • ½ cup (100 g) granulated sugar
    • ½ cup (56 g) almond flour
    • ¼ teaspoon fine sea salt
    • 3 large eggs, separated
    • Unsweetened cocoa powder or confectioner’s sugar, for serving


    To make the pears

    • Slice the pears in half in remove the cores. Stir the wine, sugar and water together in a small saucepan and bring to a boil. Add the pears and cook until they're tender when pierced, about 25 minutes. Cool. (The pears can be made 3 days ahead. Cover and refrigerate in the syrup).

    To make the cake

    • Preheat oven to 350 (175 C) degrees with the rack in the center. Grease an 8 or 9-inch springform pan.
    • Put the chocolate in a heatproof bowl set over a saucepan of simmering (not boiling) water. When the chocolate is almost melted, add the butter and stir until it melts. Remove from the heat and stir in the sugar, almond flour and salt. Allow the chocolate to cool slightly, then stir in the egg yolks.
    • Whisk the egg whites with an electric mixer until they form stiff peaks. Fold the half the egg whites into the chocolate. Add the remaining whites and fold until no streaks are visible.
    • Scrape the batter into the pan. Drain the pear halves (keep the syrup for another use). Slice each into thirds or quarters and arrange on top of the batter. Bake the cake 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
    • Cool the cake 10 minutes on a rack, then release the pan sides and allow to cool completely. 
    • Dust the cake lightly with cocoa or confectioner’s sugar. Slice and serve.

    Karen’s Notes and Tips


    Serving: 1serving | Calories: 222kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 100mg | Fiber: 2g | Sugar: 33g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
    Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

    Hey, I’m Karen

    Creator of Familystyle Food

    I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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    1. Hi Karen
      Could this cake be frozen and defrosted overnight? Thank you

      1. Hi Debbie – I haven’t tried freezing this cake. I have a feeling the pears might become too mushy when frozen.

    2. Pat in Seattle says:

      5 stars
      Delicious! I cheated and melted the chocolate and butter in the microwave. And I used semi-sweet chocolate because it was a spur-of-the-moment decision and I didn’t have any dark. Still, it was absolutely amazing. It took close to 40 minutes to get done. My husband and son voted it a keeper. Excellent recipe!

    3. 5 stars
      Oh, I am so hungry now!! That looks wonderful.


    4. 5 stars
      This cake looks amazing! I love chocolate and pears together – such a delicious combo!