Dark pear cake with meringue

Name: Dark pear cake with meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 7-10 Tbsp some + 5 tablespoons neutral oil; 7-10 Tbsp some + 200 g flour; 75 g Fine dark chocolate (at least 80 % cocoa content); 2 Pears; 2 Eggs (Gr. M); 175 g demerara sugar; 225 ml Soy drink; 2 TEASPOONS Baking soda; 2 TABLESPOONS Baking cocoa; 75 g Sugar; 1 TEASPOON White wine vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

A higher cocoa content and less sugar makes the cake deliciously chocolaty instead of crazy sweet.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

7-10 Tbsp some + 5 tablespoons neutral oil
7-10 Tbsp some + 200 g flour
75 g Fine dark chocolate (at least 80 % cocoa content)
2 Pears
2 Eggs (Gr. M)
175 g demerara sugar
225 ml Soy drink
2 TEASPOONS Baking soda
2 TABLESPOONS Baking cocoa
75 g Sugar
1 TEASPOON White wine vinegar

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) with some oil and dust with flour. Chop 50 g chocolate and melt in a hot water bath.
2
Peel and quarter the pears and remove the core.
3
Separate eggs. Refrigerate the egg whites. Beat the egg yolks and brown sugar with the whisks of the mixer until creamy. Stir in melted chocolate. Add the soy drink and 5 tbsp. oil while stirring. Mix 200 g flour, baking soda and cocoa and fold in quickly.
4
Smooth the dough in the form. Spread pear quarters on top. Bake in a hot oven for 50-55 minutes.
5
In the meantime, break 25 g of chocolate into pieces and melt in a hot water bath. Beat the egg whites until stiff, letting white sugar trickle in. Finally stir in vinegar.
6
Remove the cake from the oven after about 40 minutes baking time. Spread the meringue mixture with a spoon, while lifting up small peaks. Drizzle chocolate over it and whirl it in with a fork. Continue baking the cake.
7
Let it cool down on a grid.