Chocolate cake with Xanté-flavoured pear jam moistened with Xanté-coffee

Chocolate cake with Xanté-flavoured pear jam moistened with Xanté-coffee

Ready in: 1 day
Prepare the jam and bake the cake one day before serving.
12 servings

Cake batter

  • 6 eggs
  • 200 g or 0.4 lbs good quality dark chocolate
  • 150 g or 0.3 lbs soft room-temperature butter
  • 2 dl or 0.8 cups sugar
  • 2 teaspoons vanillin sugar
  • 2.5 dl or 1 cup flour


  • 1.5 dl or 0.6 cups strong coffee
  • 2 tablespoons powdered sugar
  • 4 tablespoons Xanté liqueur


  • 0.5 l or 4.2 cups pear jam

(see recipe)


  • 1.5 dl or 0.6 cups cream
  • 200 g or 0.4 lbs good quality dark chocolate
  • 1 tablespoon soft butter

Xanté pear jam

  • 1 kg or 2.2 lbs pears
  • 1 vanilla pod
  • 1 lemon
  • 700 g or 1.5 lbs gelling sugar
  • 0.5 dl or 0.2 cups Xanté liqueur

The recipe makes approximately 1 l or 4.2 cups of jam. Use half of it to fill the cake. You can serve the rest with cheese or as a garnish for pancakes with whipped cream.

Peel the pears and remove the cores. Chop the fruit into a pan. Cut a vanilla pod in half and scrape out the soft seeds with the tip of a knife. Mix with the pears. Zest a washed lemon and squeeze the juice from half a lemon into the pan. Let the pears simmer for about 40 minutes until soft. Puree with a hand-held blender. Add the sugar and liqueur. Allow to simmer for about 10 minutes until the sugar has melted. Pour the jam into clean jars and put the lids on. At this point, the jam is runny but once it cools, it will become more solid and jam-like. Store the jam jars in a cold place and use for the cake the next day.

Prepare the cake.

Take the butter out in good time to soften at room temperature. Separate the egg yolks and egg whites. Melt the chocolate over hot water and allow to cool slightly. Preheat the oven to 175 degrees Celsius or 347 degrees Fahrenheit.

Cream together the soft butter, egg yolks and cooled chocolate.

Beat the egg whites until stiff and add the sugar in small batches. Combine the ingredients and finally add flour through a sieve. Beat until smooth.

Grease a cake tin and sprinkle it with breadcrumbs, pour in the batter and smooth the surface.

Bake at 175 degrees Celsius or 347 degrees Fahrenheit for 45 minutes or until ready. Allow the cake to cool. Add the filling the next day.

Split the cake into three layers. Moisten each layer with coffee, to which you have added powdered sugar and liqueur.

Assemble the cake and put the pear jam between the layers and on top of the last layer. You should have three layers of jam.

Prepare the frosting. Chop the chocolate into small pieces. Heat the cream and mix the chocolate in with the hot cream. Only add small portions at a time so that the mixture will be smooth. Finally add the soft butter and stir carefully.

Spread the chocolate on top of the cake in two batches. Pour half of the chocolate on the top layer of jam and spread evenly. Let the first batch cool down and then spread the rest. You may heat the chocolate slightly to make it runnier. Let the cake settle in a cold place for a few hours. The cake needs to settle for a few hours after filling and frosting.

Take it out and keep it at room temperature for two hours before serving. Chocolate cake is best served at room temperature.