Chocolate pear cake

Ingredients

Directions

1. 1

   Warm 100 ml of milk lukewarm. Put 500 g flour in a bowl and press a depression in the middle. Crumble yeast into it, mix with some flour from the edge, 25 g sugar and lukewarm milk. Cover and leave to rise in a warm place for about 15 minutes. Melt 150 g fat, add 150 ml milk. Put 75 g sugar, egg, cocoa, salt and milk-fat mixture on the edge of the flour.

2. 2

   Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. For the crumbles, roughly grate the marzipan. Put 150 g fat in pieces, marzipan, 125 g sugar, 225 g flour and egg yolk in a bowl and knead into crumbles with the dough hooks of the hand mixer. Wash, peel, quarter and core the pears and cut them into slices. Sprinkle with lemon juice. Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place it in the tin. Spread pears on top and sprinkle with crumbles. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas mark 3) for 30-35 minutes. Heat the jam and pass through a sieve.

3. 3

   Grease the fat pan of the oven (32 x 39 cm). Roll out the dough on a floured work surface to the size of the fat pan and place it in the tin. Spread pears on top and sprinkle with crumbles. Cover and leave to rise again for about 15 minutes. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas mark 3) for 30-35 minutes. Heat the jam and pass through a sieve. Brush the hot pears with it. Let cool down