Melt the dark chocolate in a bain-marie or in the microwave and let it cool.
Whisk the eggs together with the granulated sugar using electric beaters until you obtain a light and fluffy mixture (about 3 minutes).
Pour in the seed oil and continue to mix.
Add a pinch of salt and the melted chocolate, mixing well.
Sift the cocoa, flour and baking powder, then mix until you obtain a smooth, thick batter.
Pour half of the batter into a 20-22 cm cake pan greased and floured. Peel and cut the pears into pieces, then decorate with half of the pears. Cover with the remaining batter and decorate the surface with the remaining pears.
Bake the cake for 50-55 minutes at 180°C in a fan oven (or 55-60 min in a static oven).
Let it cool slightly, remove from the pan and dust with powdered sugar.
Pyrex multipurpose bowl
Moulinex electric beaters
22 cm springform cake pan
Store in a cool, dry place. It can be kept in the fridge for 3-4 days.
Great for breakfast or a snack, it can be served with a dusting of powdered sugar.
Italia
| Energy (kcal) | 230.89 |
| Carbohydrates (g) | 34.01 |
| of which Sugars (g) | 23.8 |
| Fat (g) | 8.03 |
| of which Saturates (g) | 4.39 |
| Protein (g) | 5.63 |
| Fiber (g) | 2.97 |
| Sale (g) | 0.17 |
