Hi everyone! I’m finally back with a new name for the blog: from “In cucina con Patty” to “My foodie days” that was the original name of the blog when I started it 5 years ago and it’s the name I use for all my social accounts (InstagramTwitterFacebook). Now I’m also independent and no longer on the Italian IFood website, so to celebrate I want to share with you a new recipe: the chocolate and pear cake that I prepared a few days ago; a delicious cake, soft and moist perfect served with cream or vanilla ice cream but also good just dusted with icing sugar.

Chocolate and pear cake

Prep Time:30 minutes
Cook Time:40minutes
Servings:10 people


  • medium eggs (whites separated from yolks): 6
  • dark chocolate 70%, melted: 250 grams
  • unsalted butter at room temperature: 200 grams
  • icing sugar: 180 grams
  • ground almond: 100 grams
  • plain flour: 70 grams
  • cornstarch (or potato starch): 60 grams
  • baking powder: 2 tsp
  • pear halves in light syrup: 1 can


  1. Cream the butter with the sugar until light and fluffy.
  2. Add the egg yolks, the ground almond then the melted chocolate.
  3. Sift the plain flour with the cornstarch and the baking powder into the batter, then mix well.
  4. Whip the egg whites until stiff peaks and add them slowly to the batter using a rubber spatula.
  5. Drain the pears, slice them without cutting the top to create a fan shape.
  6. Pour the batter into a round cake tin (about 25 cm) lined with baking parchment. Arrange the pear fanson top of the butter slightly opening the slices.
  7. Bake at 180°C for about 40 minutes until a skewer inserted into the centre comes out clean.
  8. Once cooled dust with icing sugar.