Melt the dark chocolate in a double boiler or microwave and let it cool.
Beat the eggs with the granulated sugar using an electric mixer until the mixture is light and frothy (about 3 minutes).
Pour in the seed oil and continue mixing.
Add a pinch of salt and the melted chocolate, mix well.
Sift the cocoa, flour, and baking powder, mix until you get a homogeneous and dense batter.
Pour half of the batter into a greased and floured 20-22 cm springform pan. 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 mold, and decorate with powdered sugar.
Pyrex multi-purpose bowl
Moulinex electric mixer
22 cm springform 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) | 318.83 |
| Carbohydrates (g) | 29.02 |
| of which Sugars (g) | 19.48 |
| Fat (g) | 19.73 |
| of which Saturates (g) | 5.95 |
| Protein (g) | 6.83 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.28 |
