Pear, Chocolate and Burnt Butter Cake

Pear, Chocolate and Burnt Butter Cake

  • Preparation time

    30 mins
  • Cook time

    1 hr
  • Serves 6-8

Try something new with this baking recipe for Pear, Chocolate and Burnt Butter Cake, which uses minimal ingredients but has maximum taste. This perfect winter dessert is even more delicious when served with a side of whipped cream or yoghurt.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Gluten-free flour, plus 1 Tbsp extra to dust cake tin - 1 cup
  • Baking powder - 1 1/2 Tbsp
  • Sea salt - 1/2 Tbsp
  • Large eggs - 3
  • Sugar - 3/4 cup
  • Unsalted butter - 125 g
  • Pears, peeled and sliced - 3
  • Dark chocolate, broken into chunks - 120 g
  • Whipped cream or yoghurt, to serve


  1. Preheat oven to 180ºC (160ºC fan-forced). Grease and flour a 23cm spring form tin.

  2. In a medium bowl, combine 1 cup of flour, baking powder and salt.

  3. Using a standing mixer, beat the eggs on high speed until very thick and foamy – about 8-10 minutes. Add sugar and beat for another minute.

  4. Melt the butter in a saucepan over a medium-high heat until it foams and begins to brown – about 6-7 minutes. Take it off the heat when it starts to brown as it will keep browning once removed from heat.

  5. With the mixer beating on a low speed, add the flour mixture and butter alternately. Don't overbeat, instead, use a spatula to make sure all the flour is mixed in. Scrape the batter into the prepared tin. Scatter over the pear slices, then the chocolate. Don't worry that they all sit on top as while cooking, the batter will enfold them.

  6. Bake for 40-50 minutes or until the cake springs back when pressed. Cool for 10-20 minutes before removing.

  7. Slice and serve with whipped cream or yoghurt.

PER SERVE Energy 1700kJ • Protein 4g • Total Fat 19g • Saturated Fat 11g • Carbohydrates 53g • Sugars 37g • Sodium 394mg

Dietary and nutritional info supplied by NZ Nutrition Foundation