Chocolate and Pear Bavarian recipe

Preparation Time: 30 minutes | Cooking Time: 30 minutes

A little like a cheesecake in looks, but with a cakey bottom and deliciously soft and light pear whipped topping, this recipe will go down a treat at your next family meal.


  • 150g dark chocolate
  • 100g butter
  • 65g caster sugar
  • 50g plain flour
  • 2 tbsp. ground almonds
  • 3 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 500g pears, peeled and cored
  • 350ml double cream
  • 4 sheets leaf gelatine
  • 60g caster sugar


  1. Preheat oven to 180C. Grease a 20-23cm cake tin.

  2. Melt the chocolate and butter over a double boiler until smooth. Cool. Beat together the sugar and eggs until pale and fluffy and then gradually pour the egg mix into the chocolate mix. Sift in the flour, salt and baking powder and stir in with the ground almonds. Pour into the prepared cake tin and bake for 15-20 minutes or until just set.

  3. Dice the pears and simmer with a little water until soft, for 10 minutes or so. Drain and mash until smooth. In a bowl, whip the double cream until soft peaks form and then beat in the caster sugar until stiff peaks form. Dissolve the gelatin in a little bit of cold water in a saucepan and cook for one or two minutes until dissolved. Cool. Stir the gelatine into the pears and then fold into the cream mix.

  4. Pour over the prepared chocolate base and leave in the fridge for at least four hours before serving.

Add some apples or spices to the cake mix or cream topping for extra flavour, if desired. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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