Pear and Dark Chocolate Skillet Cake

Name: Pear and Dark Chocolate Skillet Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 medium pear, peeled, cored, and thinly sliced (160-180 grams); 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 plain Greek yogurt, nonfat or low-fat; 15 grams extra virgin olive oil, about 1 tablespoon; 20 grams dark chocolate chips, 70%+ cacao

January 21, 2026

This healthy pear and dark chocolate skillet cake combines the benefits of Greek yogurt with rich chocolate flavor. The yogurt adds blood-pressure-friendly minerals (potassium and magnesium) while reducing fat content and 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.

2 servings

10 mins

35 mins

45 mins

Ingredients

1 medium pear, peeled, cored, and thinly sliced (160-180 grams)
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 plain Greek yogurt, nonfat or low-fat
15 grams extra virgin olive oil, about 1 tablespoon
20 grams dark chocolate chips, 70%+ cacao

Equipment

Small Cast Iron Skillet
Mixing Bowl

Instructions

PreparationPreheat your oven to 350 degrees Fahrenheit. Lightly wipe a 6-inch cast iron skillet with a tiny bit of olive oil.
Prepare FruitPeel, core, and thinly slice your pear into uniform slices.
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 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. Because yogurt adds moisture, it may take a few minutes longer. 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.