Passover is not quite over yet and if you crave an easy, yet delicious dessert, this cake will most likely satisfy everyone! The second Passover dessert recipe by Leah Koenig, published in the Wall Street Journal this past week (see first one here) was this Pear-Chocolate Cake. Replacing flour with cake meal was the only sacrifice SWEETTABLESCAPES had to make and the result was still completely delicious. Lots of pears add moisture and of course the chocolate makes it all perfect and sophisticated.
Total Time: 1½ hours Serves: 8
½ cup vegetable oil, plus more for greasing pan
⅓ cup chopped walnuts
½ cup packed light brown sugar
1½ teaspoons ground cinnamon
⅔ cup chocolate chips (we recommend using 60% cocoa chips. The cake is quite sweet and you don’t need semisweet chocolate chip here)
4 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup matzo cake meal
3 ripe Bartlett pears, peeled, quartered and cut into ½-inch pieces
1. Preheat oven to 350 degrees. Lightly grease a 9-inch cake pan. (Note: make sure your pan is deep enough because there is quite a bit of batter and pears and chocolate to put in there. We started out with a basic 9-inch by 1 1/2-deep dish and it was too small)
3. Use an electric mixer set on medium to beat eggs until well combined and bubbly, about 1 minute. Add sugar, beating until mixture is pale yellow and billowy. Pour in ½ cup oil in a slow, steady stream, followed by vanilla, beating until combined. Use a spatula to fold matzo cake meal into batter until just combined.
4. Pour half of batter into prepared pan. Top with half of pears, followed by half of walnut-chocolate mixture. Add remaining batter, using a spatula to smooth top. Sprinkle with remaining pears and walnut-chocolate mixture.