Chocolate cake with poached pears and Cookies and Cream fondue


I’ve been wanting to make a cake with entire pears inside. I saw a few recipes on Pinterest and found them really interesting. However, the challenge was to make it yummy and pleasing to look at. Mission accomplished.


  • 1 can (215 g) of Chocolats Favoris Cookies and Cream fondue

Poached pears

  • 4 cups water (or more)
  • 2 tbsp. honey
  • 4 to 5 Rocha pears, peeled and cored (using a melon baller) (or any other type of pear)


  • ¼ cup of cocoa powder
  • ½ cup hot water
  • 1 ¼ cup all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup of semi-salted butter (room temperature)  
  • 1 cup of sifted brown sugar (or sugar)
  • 2 eggs

Yum! Let's do this recipe. My crunchy pieces of chocolate biscuit and deliciously rich, creamy texture will take you by surprise.

Buy the Cookies and Cream fondue
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  • Preheat the oven to 350°F and place the rack in the middle. Line a loaf pan (9 in. x 5 in.) with parchment paper. Set aside.
  • In a small pot, add all the ingredients for the poached pears and bring to a boil. Reduce heat and let simmer for 10 minutes. Remove from heat and let the mixture cool completely. Set aside.
  • In a bowl, add the cocoa powder and gradually add the water, whisking constantly to obtain a creamy texture. Set aside.
  • In another bowl, add the flour, baking powder and baking soda. Set aside.
  • Using a stand mixer, beat at high speed the butter and brown sugar for 5 minutes (or until the mixture is white and creamy). Add the eggs, one by one. Make sure you scrape the sides of the bowl. Beat until you get a light and fluffy mixture.
  • At low speed, alternately add the chocolate mixture and the dry ingredients.
  • Pour into the loaf pan and stick the poached pears entirely in the mixture. Make sure the top of the pear and stem stick out from the mixture.
  • Bake for 35 minutes. Let cool before you remove the cake from the pan.
  • Serve with Chocolats Favoris’ Cookies and Cream fondue.
  • TIP

To core a pear, you can also cut it in two, lengthwise, and core it using a melon baller. Then, simply stick the two halves together before putting them in the cake mixture.