Little Chocolate Heart Cakes with Pears recipe

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3 ½ ounces dark chocolate (70% cocoa), chopped
½ cup white sugar
¼ cup unsalted butter, softened
½ cup all-purpose flour
1 tablespoon all-purpose flour
1 egg
1 teaspoon baking powder
1 ripe pear - peeled, cored, and chopped
½ cup slivered almonds

Nutrition Info

267.5 calories
carbohydrate: 31 g
cholesterol: 38.5 mg
fat: 14.8 g
fiber: 2.6 g
protein: 4.2 g
saturatedFat: 6.8 g
servingSize: -
sodium: 71.7 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F (190 degrees C). Place an 8-cavity heart silicone mold onto a baking sheet.

  2. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Cool for 2 minutes.

  3. Combine sugar and butter in a large bowl, beat with an electric mixer until smooth and creamy. Add melted chocolate, 1/2 cup plus 1 tablespoon flour, egg, and baking powder and mix in. Fold in pear and almonds into batter. Spoon batter into the prepared heart-shaped molds.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cool completely, about 30 minutes, then unmold.

Recipe Yield

8 heart-shaped cakes

Recipe Note

I used one of those silicone molds with 8 small heart shapes (hearts are about 2 inches long) and served the hearts as dessert after a romantic dinner.

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