Pear and Dark Chocolate Skillet Cake

Name: Pear and Dark Chocolate Skillet Cake
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium pear, 160-180 grams; 2 tablespoons granulated sugar, for poaching liquid; 50 grams almond flour; 25 grams all-purpose flour; 10 grams unsweetened cocoa powder; 1.5 grams baking powder, about 1/4 teaspoon; 1 large egg, about 50 grams; 40 grams granulated sugar; 25 grams low-fat Greek yogurt or ricotta cheese; 15 grams extra virgin olive oil, about 1 tablespoon; 20 grams dark chocolate chips, 70%+ cacao

January 21, 2026

Cuisine: American

This healthy pear and dark chocolate skillet cake combines the benefits of Greek yogurt or ricotta cheese with rich chocolate flavor. Both options add blood-pressure-friendly minerals (potassium and magnesium) while maintaining a moist, fudgy texture.

The simplified one-bowl method makes this an accessible weeknight dessert, while the cast iron skillet ensures even heat distribution, similar to the technique used in our Fruit Cobbler. Using a temperature-based doneness test ensures perfect results every time.

You can also do a small skillet version of this tart in an air fryer- in which case you can lower the temp to 325 and bake in about 22 minutes.

2 servings

18 mins

35 mins

53 mins

Ingredients

1 medium pear, 160-180 grams
2 tablespoons granulated sugar, for poaching liquid
50 grams almond flour
25 grams all-purpose flour
10 grams unsweetened cocoa powder
1.5 grams baking powder, about 1/4 teaspoon
1 large egg, about 50 grams
40 grams granulated sugar
25 grams low-fat Greek yogurt or ricotta cheese
15 grams extra virgin olive oil, about 1 tablespoon
20 grams dark chocolate chips, 70%+ cacao

Nutrition Facts

Makes 2 servings

Serving size1 slice (approximately 200g)

Per serving

Calories548

% Daily Value*

Total Fat 28g36%

Saturated Fat 6g30%

Trans Fat 0g

Cholesterol 93mg31%

Sodium 36mg2%

Total Carbohydrate 70g25%

Dietary Fiber 8g29%

Total Sugars 46g

Includes 33g Added Sugars66%

Protein 13g

Calcium 45mg3%

Iron 2mg11%

Potassium 225mg5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Equipment

Small Pot or Saucepan
Small Cast Iron Skillet
Mixing Bowl

Instructions

Poach the PearsBring a small pot of water with 2 tablespoons of sugar to a gentle simmer, stirring until sugar dissolves. Peel, core, and thinly slice your pear into uniform slices. Add the pear slices to the simmering sugar water and poach for 3-5 minutes until slightly softened but still holding their shape. Drain and pat dry with paper towels. Set aside to cool while you prepare the batter.
PreparationPreheat your oven to 350 degrees Fahrenheit. Lightly wipe a 6-inch cast iron skillet with a tiny bit of olive oil.
Mix Wet IngredientsIn a medium bowl, whisk the egg and 40 grams sugar together until slightly frothy. Whisk in 15 grams olive oil first, then whisk in 25 grams Greek yogurt or ricotta cheese until the mixture is smooth and pale.
Combine Dry IngredientsAdd 50 grams almond flour, 25 grams all-purpose flour, 10 grams cocoa powder, and 1.5 grams baking powder to the wet ingredients. Fold together with a spatula until just combined. Fold in half of the dark chocolate chips (10 grams).
AssembleSpread the chocolate batter into the prepared 6-inch skillet. It will be thick. Arrange the pear slices on top in a fan or spiral pattern. Press them gently so they are partially submerged. Sprinkle the remaining 10 grams chocolate chips on top.
BakeBake for 30-38 minutes. Check doneness by inserting a digital thermometer into the center of the cake (avoiding the fruit) - it should read 195 degrees Fahrenheit.
RestAllow the cake to cool in the cast iron skillet for at least 15 minutes. This allows the almond flour structure to firm up so the cake doesn't crumble when sliced.