This cake filled for chocolate and pears is a perfect afternoon treat.
Pear cake with chocolate
10 servings
200 g butter, softened
250 g sugar
3 eggs
150 g plain flour
1 tsp baking powder
2-3 pears, peeled and cut into thin slices
100 g dark chocolate, Guanaja 70% from Valrhona
1 tbsp sugar
In a bowl whisk butter and sugar to combine. Add the eggs one at a time. Fold in the flour and baking powder. Finally fold in the chopped chocolate. Pour the cake batter into a round cake tin (22 cm) lined with parchment paper. Add the pears slices to the batter. Finally sprinkle with sugar. Bake for 60 minutes at 190 degrees Celsius. Use a toothpick to check for doneness. Serve hot or cold on its own or with vanilla ice cream og whipped cream.
