This Port Poached Pear Chocolate Cake is fudgey, rich, and decadent chocolate cake. It's a balanced harmonious dessert that will impress any guest, or simply finish off a meal with elegance.
A staple in our kitchen, our flourless chocolate cake recipe is a gem not only because it mimics a comforting brownie but also because it takes 5 minutes to make and 30 minutes to bake. The outcome is a fudgy, rich, and decadent chocolate cake.
With each bite of chocolate cake, poached pear, blue cheese, and walnuts, your palate is ignited with layers of flavor. The pear is tart yet sweet, the chocolate is bitter yet rich, and the cheese is sharp yet subtle, creating a balanced harmonious dessert that will impress any guest, or simply finish off a meal with elegance.
Recipe Card
Port Poached Pear Chocolate Cake with Blue Cheese
Ingredients
Port Poached Pears
- 4 small pears
- 2 cups port
- 2 cups water
- 1 cinnamon stick
Flourless Chocolate Cake
- 100 g chocolate
- ½ cup butter
- ¾ cup white sugar
- ½ cup cocoa powder
- 3 eggs beaten
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 tablespoon blue cheese
Instructions
- Preheat your oven to 300°. Peel the pears, keeping the stem in tact and place them in a saucepan with cinnamon stick. Pour in the port and water, bring to a boil, then reduce to simmer and cover. Allow to poach for 45 minutes, or until cake is complete.
- Meanwhile, in a metal bowl set over a small pot of boiling water, melt the butter and chocolate. Remove from heat and stir in white sugar, cocoa powder, beaten eggs, vanilla, and salt.
- Pour the batter into a greased, 10” springform cake pan. Cook in the oven for 30 mins. The cake will look slightly underdone when you remove it. At the same time, remove the pears from the poaching liquid and set on a plate to cool.
- Allow the cake to cool for 10 minutes in the pan, then remove it from the pan and allow to cool completely on a wire rack.
- Using a 3” round cookie cut out, cut 4 rounds out of the cake and place each on their own dessert plate. Top with a tablespoon of blue cheese, then place the pear on top of the cheese. Sprinkle with additional cheese and some chopped nuts.
Nutrition
Additional Information
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Diane says
I can’t wait to try this! Which kind of port do you recommend, ruby or tawny?
Philip + Mystique says
We prefer a tawny for this recipe, but you can really use whichever you have on hand.
jill says
thanks so much for the recipe - this chocolate cake (really more like a brownie) IS THE BOMB!!
firm favourite by all and will be sticking around for a long time 🙂
Chef Sous Chef says
Hi Jill,
Thanks so much for the lovely comment. The cake is definitely the bomb ?
Maria says
The whole recipe is delicious but I think I'll be making the chocolate cake every week! Sooo good!
Chef Sous Chef says
I know, right? Thanks Maria!
Kacey @ The Cookie Writer says
Stunning! I picture these as the perfect romantic dessert to serve to your loved one 🙂
chefsouschef says
Thanks so much! They are definitely a romantic option.