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Chocolate-pear-yoghurt cake

updated

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Ingredients for 1 servings:

  • 3 bulbs or 1 large can
  • 2 tbsp lemon juice
  • 100 g dark chocolate
  • 125 g margarine
  • 100 g sugar
  • 2 eggs
  • 250 g flour
  • ½ pack of baking powder
  • 150 g natural yogurt
  • 2 tbsp apricot jam

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and core the pears, or drain them, and drizzle with lemon juice. Roughly chop the chocolate and melt it (I do this in the microwave at 360 watts for about 4 minutes). Meanwhile, cream the margarine and sugar until light and fluffy, then add the eggs one at a time. Stir the flour and baking powder into the cream, alternating with the yogurt. Finally, add the cooled chocolate and mix. Pour the batter into a springform pan and top with the pears. Bake at 150°C for about 70 minutes. Heat the apricot jam and spread it over the still-hot cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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