John Myers
Pear and Chocolate Sponge Cake
The perfect pear and chocolate sponge cake recipe with a picture and simple step-by-step instructions.
- 250 g Butter or margarine
- 230 g Sugar
- 1 packet Vanilla sugar
- 4 Pc. Eggs
- 350 g Flour
- 3 tsp Baking powder
- 100 g Dark chocolate sprinkles or baking-proof chocolate droplets
- 3 tbsp Cocoa powder
- 1 tsp Cinammon
- 1 shot Rum
- 1 Can Pears
- Mix the butter, sugar, vanilla sugar and eggs for a few minutes on the highest setting until frothy. Mix the flour, baking powder, cinnamon and cocoa powder and briefly stir in with the rum (can be a generous sip) on a low level.
- Fold in the chocolate droplets. Drain the pears and cut into cubes or thin wedges. Also fold into the dough. Pour the mixture into a prepared loaf pan (greased and sprinkled with breadcrumbs) and bake at 180 degrees in the preheated oven on the middle rack for about 60 minutes.
- Cover the cake with a chocolate icing if you like. You can of course also prepare the cake with real pears. If you want to bake the cake in a springform pan, the baking time is reduced a little. It is best to do a chopstick test after 50 minutes.
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