A delicious cake that combines dark chocolate and pears, perfect for any occasion.
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Let's melt the dark chocolate in a double boiler 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 mixing.
Add a pinch of salt and the melted chocolate, and mix well.
Sift the cocoa, flour and baking powder, then mix until you get a smooth, dense batter.
Pour half of the batter into a 20-22 cm cake pan buttered and floured. Peel and cut the pears into pieces, 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 decorate with powdered sugar.
Pyrex multi-purpose bowl
Moulinex electric whisk
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 as 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 |
| Fibre (g) | 2.97 |
| Salt (g) | 0.17 |
