Pear chocolate cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 200 g Flour
  • 1 tsp (7 g) Cocoa powder
  • 100 g Butter or margarine
  • 4 Eggs (size M)
  • 200 g Sugar
  • 5 (approx. 1 kg) Pears
  • 7-10 Tbsp Juice of 1 lemon
  • 1/2 Vanilla pod
  • 150 g Whipped cream
  • 2 TABLESPOONS Apricot Jam
  • 1-2 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    Mix flour and cocoa in a bowl. Add fat, 1 egg and 3 tablespoons of sugar and knead with the dough hooks of the hand mixer to a smooth shortcrust pastry. Cover and put in a cool place for 1-2 hours.

  2. 2

    In the meantime, wash, peel and halve the pears and cut out the core. Cut the pear halves several times with a sharp knife. Bring 1/4 litre water, approx. 50 g sugar and lemon juice to the boil, add the pears and steam covered for approx. 5 minutes.

  3. 3

    Drain the pears and let them cool down. Grease a quiche and fruitcake tin (28 cm Ø). Roll out a thin layer of short pastry and line the mould with it. Prick the base several times with a fork. Put pears in the tin.

  4. 4

    Cut the vanilla pod lengthwise and scrape out the pulp. Mix vanilla pulp, cream, remaining eggs and sugar. Pour over the pears. In the preheated oven (electric cooker: 200°C/ gas: level 3) on the 2nd rung of the oven.

  5. 5

    Bake from the bottom for about 45 minutes. Cover at the end if necessary. Let the cake cool down in the tin on a cake rack. Heat up the apricot jam, pass through a sieve and coat the cake with it.

  6. 6

    Sprinkle with sugar crystals. Makes about 12 pieces.

Nutrition Facts

KCAL
320 kcal
CARBS
43 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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