Port Poached Pear Chocolate Cake with Blue Cheese

Close up of a Port Poached Pear on a round piece of Chocolate cake with blue cheese on top

With each bite of chocolate cake, poached pear, blue cheese and walnuts, your palate is ignited with layers of flavour and ecstasy. The pear is tart yet sweet, the chocolate is bitter yet rich, and the cheese is sharp yet subtle, creating a balanced harmony dessert that will impress any guest, or simply finish off a meal with elegance.

  • Author: Chef Sous Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 small cakes 1x
  • Category: Food + Drink, Sweets



Cheese Topping

  • 1 Dutchman’s Dragon’s Breath Blue


  • 4 small pears
  • 2 cups port
  • 2 cups water
  • 1 cinnamon stick


  • 100 g chocolate
  • ½ cup butter
  • ¾ cup white sugar
  • ½ cup cocoa powder
  • 3 eggs, beaten
  • 1 teaspoon vanilla
  • ¼ tsp salt


No. 1 | 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.

No. 2 | 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.

No. 3 | 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.

No. 4 | 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.

No. 5 | 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 Dragon’s Breath Blue, then place the pear on top of the cheese. Sprinkle with additional cheese and some chopped nuts.