Today’s cake is quite an interesting one, as I don’t think I’ve ever come across one like it before. I found a baking video of this dessert on Facebook a few months ago on a Russian cooking page and finally got around to trying it out. If you don’t know Russian, my blog post is your savior 😀 Otherwise, you can check the original recipe here.
It’s quite an adjustable cake, as it’s a combination of walnuts, pears, and cocoa; you can omit the cocoa, play around with the amount of sugar you use, and/or slice the pears, for example. I slightly altered the original recipe by decreasing the amount of sugar used and omitting the caramel sauce and the walnuts and powdered sugar on top as decorative elements. By the way, check out my Instagram for a video of how to bake this!
Walnut Cocoa Cake with Pears
- 4 small/medium pears
- 220 gr. sugar (original recipe uses 320 gr.)
- 3 eggs, separated
- 100 gr. butter or margarine (I used margarine)
- 100 gr. walnuts
- 100 gr. flour
- 1 tablespoon cocoa powder
- 10 gr. (2 teaspoons) baking powder
- caramel sauce (optional; I didn’t use it)
- powdered sugar (optional; I didn’t use it)
In total you will need around an hour from start to finish, including baking time. First you should wash and peel the pears, but keep their stems on. Then boil three of your pears in a pot with 100 gr. sugar (the original recipe calls for 200 gr.) for 20 minutes on low/medium heat. While they’re boiling, separate your three eggs and beat your egg whites with 60 gr. of sugar; I had a little bit of yolk in my egg whites, so they did not form any stiff peaks. Next grab another bigger bowl and an electric mixer; beat your butter, 60 gr. of sugar, and your three egg yolks. Once it’s mixed, add flour, cocoa, baking powder, and grate your fourth (unboiled) pear into this batter. Chop your walnuts into whatever size you prefer and add them into your mixture. Lastly, use a spatula to gently fold in the egg whites you mixed earlier.
Grab a loaf cake pan and line it with parchment paper, into which you should pour your batter. Then using tongs carefully place your three boiled pears in the batter. An optional step is adding caramel sauce around the tops of your pears, as per the original recipe, but I omitted this step. Bake for 35 minutes at 180 degrees Celsius.
In the end you will have an unusual cake, that is soft but also crunchy because of the chopped walnuts. It is essentially like a nutty chocolate cake, which is not too sweet, and has a nice twist with the addition of pears. Also, the design is super cute when you cut it up! You can serve it by adding some walnuts and powdered sugar on top, again per the original recipe, but I decided not to. Considering how it’s summer and quite hot here in Azerbaijan, this turned out a fairly light cake, so I’m pretty pleased! 🙂
Until next time!