Pear and chocolate cake
This pear and chocolate cake is captivating with its softness, flavor, and aroma; it's truly exquisite. What makes this moist cake perfect is the combination of the sweetness of pears and the bitterness of cocoa, a classic combination suitable for any occasion.
Ingredients · Servings a 24 cm cake tin
- 100 g of butter
- 150g of dark chocolate
- 200 g of sugar
- 3 eggs
- 250 ml of plain yogurt
- 80 g of potato starch
- 120 g of 00 flour
- 1 sachet of vanilla yeast
- 100 g of amaretti biscuits
- 600 gr of pears
- rum
- cane sugar
Method · 40 min
- Peel and cut the pears into wedges, place them in a bowl with the rum and brown sugar, mix and leave to flavour.
- Meanwhile, in a heavy-bottomed saucepan, melt the dark chocolate and butter.
- Separate the yolks from the egg whites and beat the latter until stiff.
- In a separate bowl, whisk the egg yolks with the sugar until creamy.
- Then add the melted chocolate together with the butter
- Then add the yogurt and, continuing to whisk, add the flour, starch, and baking powder.
- Coarsely chop the amaretti biscuits and add them to the mixture along with the beaten egg whites. Mix gently with a wooden spoon until the mixture is smooth.
- Now pour half of the mixture into a buttered and floured cake tin.
- Then cover with the pears arranged in a radial pattern. Cover with the remaining batter and then add the remaining pear slices.
- Bake the pear and chocolate cake in a preheated static oven at 180 degrees and cook for about 1 hour.
- Once cooled, transfer the dessert to a serving plate and serve.
- And here's a detail of the inside of the cake
How to make pear and chocolate cake
Meanwhile, in a heavy-bottomed saucepan, melt the dark chocolate and butter. Separate the egg yolks from the egg whites and beat the egg whites until stiff. In a separate bowl, beat the egg yolks and sugar until creamy.
Coarsely chop the amaretti and add them to the mixture along with the beaten egg whites. Gently mix with a wooden spoon until smooth.
