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Mini pear and chocolate cakes recipe

Mini pear and chocolate cakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pear cake

A treat for the taste buds. The melting chocolate morsels with the firmness of the pear are a memorable combination.

5 people made this

IngredientsMakes: 8 mini cakes

  • 280g plain flour
  • 1 tablespoon baking powder
  • 135g caster sugar
  • 1 pinch salt
  • 2 eggs
  • 2 tablespoons olive oil
  • 120ml milk
  • 1 pear - peeled, cored and chopped
  • 140g chocolate chips

MethodPrep:15min ›Cook:20min ›Extra time:5min cooling › Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Butter 8 mini cake tins. Whisk together the plain flour, baking powder, caster sugar and salt in a bowl.
  2. Beat the eggs, olive oil and milk together in a large bowl. Stir in the flour mixture gradually, just until all ingredients are moistened. Stir in the chopped pear and chocolate chips. Divide the cake mixture into the prepared mini cake tins.
  3. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes. Cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

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Happy Friday everyone! I am so excited because it’s my birthday weekend! I turn 29 on Sunday. It’s crazy that I am 29 already. Next year I’ll be the big 3-0 then it’s all downhill from there! In honor of my birthday being on Sunday, I made these amazingly chocolaty mini triple chocolate cakes.

This recipe came from my great grandma Jane and it is the best chocolate cake recipe on the planet (I may be a little bias, but I really do think it rocks!) This cake is packed with flavor. It is very chocolaty, which is what you want when you eat chocolate cake, but it doesn’t seem overbearing. All the different levels of chocolate contribute in a different way, which makes the cake work so well. The devil’s food cake is the perfect chocolaty base. The chocolate pudding mix adds a smooth, chocolaty flavor and it keeps the cake moist and the chocolate chips add another burst of chocolate when you bit into a mini cake.

I don’t think I’ve ever written the word “chocolate” more times than in this post (haha).

One of the best parts about these mini cakes is there is no need for frosting. It cannot get any easier. The only thing they need is a little dusting of powdered sugar and voilà!

Chocolate, hazelnut and pear mini cakes

Adapted from this Good Food recipe. These quantities make between 4 and 6 small cakes (depending how much batter you choose to use) or a small cake. These quantities also yield a 20 cm round cake.

butter and cocoa powder, to grease the tins
85 gr dark chocolate
90 gr unsalted butter
1 tsp cocoa powder
1 tbsp brandy
pinch of sea salt
85 gr dark brown sugar
3 eggs, separated
85 gr hazelnuts, toasted and ground in a food processor
4 small, ripe pears
icing sugar and cocoa powder, for dusting

Grease and dust with cocoa between 4 and 6 small loaf tins or small round cake tins. I used 4 loaf tins and have to say that we could probably have done with 5 or 6, as each cake was quite big once it had time to rise in the oven. Preheat your oven at 170°C. Begin by setting a heatproof bowl over a pan of gently simmering water. Put the butter, chocolate and cocoa powder in the bowl and let it melt slowly. Once this is done, take the bowl away from the heat, add salt and brandy and set aside to cool. In another bowl, mix the egg yolks with the sugar for about 5 minutes, until the mixture is creamy and even in colour and texture. At this point, the chocolate mixture should be cool enough to add to the egg yolks and sugar mixture. Add the ground hzelnuts and mix until evenly combined. In yet another bowl, whisk the egg whites until soft peaks form, then fold energetically half of these into the chcolate and hazelnut mixture. Gently fold in the second half of the egg whites. If you are using 4 tins, spoon 3 heaped tablespoons in each. (If you are using more tins, try to adjust the quantities accordingly). Peel and core the pears and add one of each in the middle of the tin, makign sure it is standing upright. Bake for 30-35 minutes (but start checking after 25) until a toothpick inserted in the middle comes out clean. Cool on a wire rack, then unmould and serve with a dusting of icing sugar and cocoa powder.

What is Biscoff?

I'm sure most people know what Biscoff biscuits and spreads are. But a few people, such as my husband (until recently), may not. So for the few people yet to be enlightened, let me thrill you:

  • Biscoff is a biscuit with a crunchy bite and distinctive & deep caramelised flavour. They are alternatively known as speculoos cookies
  • The spread (aka cookie butter) is made from these cookies and can be enjoyed on toast, in bakes or straight from the jar (who me?) - available in smooth and crunchy

It's the cookie butter that features in the batter for this cake and it's also used to sandwich the layers together. Crumbled cookies on the top round off the theme in style.

Poached Pear Cardamom Cakes

Cardamom Cakes scream fall to me, especially when its paired with Poached Pears and Maple Cream. I’ve been waiting for the first leaf to fall so I could start baking with Autumn spices. The calendar may say early September and it may still be hot outside, but its all spices and pears in my kitchen.

This recipe is a slight adjustment from what I had planned to make. For the past two years I’ve been making this cake as a loaf with the whole pears baked in a row down the center. Everything looks beautiful and taste delicious. However, if you so much as attempt to lift the loaf cake, those pears want to fall right through. (heavy little suckers!). I found the initial look to be appealing, though its function not so great for serving. Modification here we come!

I’m planning to make a dessert for a family holiday get together later this year and I thought, what would look better…a sad little slice with part of a pear, or your own personal mini cake with a whole pear and extra maple cream? Ding ding, we like personal desserts in my family!! Hence the creation of the Mini Poached Pear Cardamom Cakes. I’m now armed for future holiday battle with a tasty and beautiful spice cake.

Mini Chocolate Biscuit Puddings Recipe by Siúcra

Chocolate biscuit cake is decorated with Siúcra Rollout Icing Sugar to give it a festive twist in this delicious recipe that is sure to satisfy chocoholics this Christmas. Easy to make, these bite-sized pudding treats require no baking and will add a sweet end to any meal.


Siúcra Rollout Icing Sugar
Siúcra Icing Sugar
50g Siúcra Caster Sugar
100g dark chocolate
100g milk chocolate
150g unsalted butter
30g cocoa
115g golden syrup
200g digestive biscuits broken into small pieces
Red & green icing colour

Required: 12 hole muffin tray

1. Put a small strip of parchment paper into each hole of the muffin tray. This will allow you to lift out the cakes once they have set.
2. Melt the butter, chocolate, golden syrup, cocoa and Siúcra Caster Sugar over a very gentle heat.
3. Keep stirring until it has all melted.
4. Pour over the broken biscuits and mix well.
5. Spoon into the holes of the muffin tray and press with the back of a spoon into the corners and leave in the fridge to set.
6. Break off some of the white Siúcra Rollout Icing Sugar and knead until it softens.
7. Dust your work surface with Siúcra Icing Sugar.
8. Roll the Siúcra Rollout Icing Sugar out to a thin layer.
9. Cut out 8 splat shapes to go over the puddings. Carefully lift each splat onto each pudding.
10. Tear off two more pieces of Siúcra Rollout Icing Sugar and colour one piece green for the holly leaves and the other red for the holly berries. To colour the icing put a small amount of colour onto the white icing and knead it in until it is well combined and there are no streaks left. (You may want to wear gloves when doing this.) Add more colour if necessary.
12. Cut out holly leaf shapes and roll out some red berries and place on top of the splats.

Mini Vegan Chocolate Cakes

If you live on the east coast, we’re all sending good thoughts and prayers your way. I hope you’re adequately prepped for this winter storm by borrowing a snowblower (or two) or are considering hiring the neighbor boy to take care of your driveway. Above all, I hope you’ve got staples like cocoa, almond milk and fresh berries. You’re going to need something like these cakes to brighten up the forecast.

I made these mini chocolate cakes for a sweet friend’s baby shower this week. Is there anything more exciting? Since my friend is vegan and loves naturally sweet foods, I wanted to surprise her with something really pretty and nutritious in honor of her baby girl. These individual vegan chocolate cakes added a bit of flare to the party than regular cupcakes.

This recipe was slightly adapted from Jessica at Desserts With Benefits new cookbook Naughty or Nice! The cakes are so delicious, they stand well on their own, which inspired me to fill them with fruit instead of piping with frosting. Mini cakes are fun for parties because they can be customized for each event and they are the perfect portion size! This recipe can be made in advance and kept frozen before the event if you’re short on time the day of the celebrations. Sliced in half, the deconstructed cakes with piles of berries and cream are all too inviting. It reminds me of a chocolate “strawberry shortcake” version that tastes almost better! You’ll find the chocolate cake is rich and moist while the coconut cream and berries add a special kind of sweetness. Enjoy!

1 1/3 cup White Spelt Flour
2/3 cup Cocoa Powder
1/4 Erythritol or Xylitol
1/2 Coconut Sugar
1/2 teaspoon Sea Salt
1 1/2 teaspoons Baking Soda
4 teaspoons Baking Powder
2 2/3 cups Almond Milk, at room temperature
6 Tablespoons Coconut Oil, melted
4 teaspoons Vanilla Extract
2 teaspoons Stevia Extract
1 Tablespoon Apple Cider Vinegar

Sliced Strawberries, Raspberries, Blueberries
2 cans Full-Fat Coconut Whipped Cream, chilled
1/2 cup Powdered Xylitol or Erythritol
1 teaspoon Vanilla Extract
1 teaspoon Stevia Extract or to taste

Pre-heat oven to 350 degrees. Generously grease a muffin pan with oil or line pan with liners and lightly grease liners. Cupcakes will stick to paper if not greased.

Mix the first 4 ingredients together into a large bowl. Add the baking soda, baking powder and salt. In a separate bowl, combine the melted coconut milk, almond milk and vanilla and stevia. Make sure the almond milk is at room temperature so the it doesn’t the freeze the coconut oil. Add the dry to wet and mix until just combined. Add the apple cider vinegar last and mix one last time.

Fill greased muffins tins almost all the way full. Bake the cakes for 18-22 minutes. Allow to cool before cutting into.

While the cupcakes bake, separate the thick white cream from the top of the coconut cream cans and place in the bowl of a stand mixer or large mixing bowl. Add the xylitol or erythritol, vanilla and stevia extract. Beat until smooth and creamy. If the cream is a little runnier than you’d like, you can add a tablespoon of flour to stiffen the cream up a bit. Place the cream in the fridge until you are ready to assemble the cakes.

When cupcakes are cooled, slice through the center of the cakes. Slather 2 tablespoons or so of coconut cream on one half and top with berries. Top with the top half of the cake. Sprinkle with additional xylitol or erythritol and serve.


  • For the Swiss roll
  • :
  • 90g (3oz) plain flour
  • 15g (½oz) cocoa powder
  • ½ level teaspoon baking powder
  • 3 large eggs
  • 90g (3oz) caster sugar
  • For the filling and icing
  • :
  • 90g (3oz) butter
  • 375g (13oz) icing sugar
  • 45g (1½oz) ground almonds
  • Few drops of vanilla extract
  • 60g (2oz) plain chocolate
  • 33 x 23cm (13 x 9in)
  • Swiss roll tin, lined with Bakewell paper
  • Paper piping bag

Black Currant Jam and Pear Mini Upside-Down Cakes

Adorable as well as delicious, these petite upside-down cakes are perfect for fall gatherings. They look impressive yet are really quite simple to make in ramekins or in a muffin pan.

Black Currant Jam and Pear Mini Upside-Down Cakes

For the topping:

3 Tbs. unsalted butter, melted

1/2 vanilla bean, split and seeds scraped, seeds reserved

4 small pears, such as Bartlett or Bosc, peeled, cored and halved, or 2 large pears, peeled, cored and thinly sliced

1/2 cup (5 oz./155 g) black currant jam

For the cakes:

1 3/4 cups (9 oz./280 g) all-purpose flour

1/2 tsp. ground cardamom (optional)

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature

1 cup (8 fl. oz./250 ml) buttermilk

Preheat an oven to 350°F (180°C). Grease and flour eight 3-inch (7.5-cm) ramekins or 8 cups of a standard muffin pan.

To prepare the topping, in a small bowl, whisk together the melted butter, sugar and vanilla bean seeds. Divide the butter mixture between the prepared ramekins or muffin cups, spreading it evenly to the edges. If using pear halves, place them, cut side down, on top of the butter mixture. If using sliced pears, fan them out, overlapping the slices slightly. Then spread the jam over the pears, dividing evenly. Set aside.

To make the cakes, in a bowl, whisk together the flour, baking powder, baking soda, salt and cardamom. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer running, add the eggs and vanilla and beat until combined. Stop the mixer and scrape down the sides of the bowl. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour. Stop the mixer and scrape down the sides of the bowl. Increase the speed to high and beat for 30 seconds.

Spoon the batter over the jam, dividing evenly and filling each ramekin or muffin cup about three-fourths full. Bake until a toothpick inserted into the center of a cake comes out clean, 18 to 22 minutes.

Let the cakes cool for 5 minutes, then run a knife around the edges to loosen the cakes. Invert them onto a wire rack and let cool completely. Serves 8.

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