Whisky, chocolate and pear cake

With chocolate pear whisky cake, you run the risk of falling into a beautiful dream and never waking up again. With its softness and creaminess on the inside and a
crispy crust on the outside, this cake is simply unique. You can see an enveloping chocolate filling enriched with sweet pears and crunchy walnuts. It is definitely
suitable for any self-respecting five o’clock tea party and will impress any gourmet.

I made this cake for my mum, wanting to surprise her with this chocolate diamond: a lovely gesture of love to the one who gave me her heart. Thank you mum, today I celebrate your name and your beauty: when I thought of you, only pears and chocolate came to mind, so well… I set to work.

And are you ready to be enchanted by such goodness?


Whisky, chocolate and pear cake

With chocolate pear whisky cake, you run the risk of falling into a beautiful dream and never waking up again.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 10


Ingredients for the pastry

  • 225 g "00" flour
  • 80 g icing sugar
  • 125 g butter
  • 2 egg yolks
  • 25 cocoa powder

Ingredients for the pears

  • 2 pears
  • 45 g brown sugar
  • 25 g butter

Ingredients for chocolate and whisky filling

  • 25 g butter
  • 60 g dark chocolate
  • 45 g brown sugar
  • 90 ml maple syrup
  • 1 tbsp tablespoon fresh cream
  • 2 tbsp tablespoons of whisky
  • 2 eggs
  • 50 g chopped walnuts
  • A little egg white


  • In a bowl mix the flour with the icing sugar, the bitter cocoa and the butter cut into small pieces. Knead with your hands until you get a sandy mixture. Then add the two egg yolks.
  • Knead and form a smooth and compact dough. Place it between two sheets of baking paper and roll it out with a rolling pin into a rectangle 1 cm high. Place the rolled out dough in the fridge for half an hour.
  • In the meantime, prepare the pears with whisky: wash two pears and cut them into wedges.
  • In a large frying pan, melt the butter with the brown sugar; once mixed, place the pear segments in the pan.
  • Cover with a lid and cook for 8-10 minutes, but the pears should not fall apart completely, only soften.
  • Now prepare the chocolate filling: place a bowl over a pot of boiling water. Put the chopped chocolate and butter in the bowl.
  • Once melted, move from the oven and pour into the bowl the brown sugar, maple syrup, 1 tablespoon of cream, 2 tablespoons of whisky and the two eggs. Mix everything with a whisk and finally add the chopped walnuts.
  • Preheat the oven to 180°C (356°F). Place the dough fresh from the fridge in a rectangular baking dish. Level the edges of the pastry for a more delicious looking result and brush the pastry with the remaining egg white.
  • Then lay the pears on top of the pastry so that they do not overlap and pour the chocolate and whisky filling over them.
  • Fold the edges of the cake inwards and place in the oven. Bake for 25-30 minutes at 180°C (356°F). Once ready, wait about an hour before serving.
  • When it is time to serve, garnish with a dusting of icing sugar and enjoy all the goodness of this cake, bon appetit!
Remember not to throw away the unused egg whites, retrieve them by perhaps
making a fluffy omelette. And with the leftover dough from the edges, try to make
delicious little biscuits!





Vin Beato | Sweet Dessert Wine

Vin Beato, Liqueur wine from Italy, catarratto, inzolia and grillo grapes

You Might Also Like