Pear and chocolate cake

Pear and chocolate cake

Total: 1 hr 55 min. | Active: 45 min.
vegetarian
Nutritional value / piece: 482 kcal
, Fat: 32 g
, Carbohydrate: 52 g
, Protein: 8 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

200 g dark chocolate (70% cocoa), crumbled

Butter mixture

200 g butter, soft
200 g sugar
¼ tsp salt
4 eggs

Cake mixture

100 g white flour
100 g ground almonds
2 tsp baking powder
1 dl milk
1 pear, diced

Decoration

2 pears (e.g. Forelle), cut into approx. 5 mm slices, halved
40 g hazelnuts
40 g almonds
2 tbsp lemon juice
4 tbsp sugar

To bake

1 piece aluminium foil
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate.

Butter mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the chocolate, mix.

Cake mixture

Mix the flour, almonds and baking powder, stir avec the pear into the mixture alternately with the milk. Transfer the cake mixture to the prepared tin.

Decoration

Mix the pears, hazelnuts and almonds with the lemon juice and sugar. Insert the pears into the cake mixture, top with the almonds and nuts.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C, remove from the oven, cover with foil, bake for a further 30 mins. until cooked. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.

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