for 12 pieces

Chocolate

200 g

dark chocolate (70% cocoa), crumbled

Butter mixture

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

Cake mixture

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

Decoration

2	pear (e.g. Forelle), cut into approx. 5 mm slices, halved
40 g	hazelnut
40 g	almond
2 tbsp	lemon juice
4 tbsp	sugar

To bake

1 piece

aluminium foil

How it's done

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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