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Ingredients

For the cake
3 eggs
6 oz of granulated sugar
5.6 oz of flour white (type 50)
1/2 bag of baking powder
5.3 oz of butter
3 Williams pears not too soft
3 tbsp of low-fat cocoa powder
6 squares of dark chocolate with 70% chocolate chips
2.8 oz of hazelnuts crushed

For the syrup
3.5 oz of granulated sugar
3.4 fl oz of water
Rum a splash to add some flavor to it all!

Kitchen utensils
cake pan

Instructions

Peel the pears, leaving the stem on if it’s still attached.
Cut them in half and poach them over low heat in the gently simmering syrup for 10 minutes.
Set the pears aside in a colander to drain gently.

Meanwhile, in a mixing bowl, whisk together the eggs and sugar.
Stir in the flour, cocoa powder, and baking powder.

Melt the butter and stir it into the cake batter.
Cut the pears into large cubes and fold them into the batter.

The Chef’s Tip

For an even more visually appealing result, you can leave the pear whole with the stem attached and then place it upright in the cake (see photo)!

Preheat your oven to 180°C.

Break the chocolate into small pieces and stir it into the mixture.

Pour the mixture into a buttered and floured baking pan, and sprinkle with hazelnuts.

Make sure you haven't forgotten anything, then bake for 40 minutes.

Make sure the cake has risen properly and that the top is puffed up and cracked before taking it out of the oven.

The Chef’s Tip

To check if the cake is done, insert the blade of a serving knife; if it comes out with batter on it… it needs to go back in the oven 😉

Cake aux Poires et au Chocolat