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Cocotte pear and chocolate cakes

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Pear and chocolate cocottes
Pear and chocolate cocottes

Cocotte pear and chocolate cakes

(for 15 cocottes)

A classic, pear and chocolate cake, in individual cocottes. Perfect for an afternoon tea, for breakfast or for an evening dessert



    • 150 g butter
    • 150 g sugar
    • 150 g whole eggs
    • 150 g 00 flour (protein 10%)
    • 45 g bitter cocoa powder 22/24
    • 8 g baking powder
    • 2 g salt
  • vanilla beans


    • 1,5l water
    • 250 g sugar
    • zest of half lemon
  • 15 small pears

Peel the pears and cut off the bottom so that they can stand.

Cook them for 4-5 minutes into a syrup made by boiling water, sugar and lemon zests.

Gently drain and cool them down rapidly.

Whip soft butter and sugar, add cold eggs (little at a time) and sifted cocoa.

Lastly add flour and baking powder.

Pour 25g of the mix into the greased cocottes and then push a pear in.

With a pastry bag cover the edge with 20 g of compound.

Bake it 25/30 minutes at 170°C.

Sprinkle with icing sugar.

Have a nice dessert!

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