John Myers
Ingredients for 1 servings:
- 175 g butter
- 175 g brown sugar
- 3 eggs, size L
- 1 pinch of salt
- 150 g flour, grippy
- 1 ½ tsp baking powder (cream of tartar)
- 2 tbsp cocoa powder, heaped
- 3 tbsp cream or milk
- 1 small can of pear(s) (Williams pears), drained
- Cake icing, chocolate
- Almond(s) (almond flakes)
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cocoa cake with Williams pears
Line the bottom of a springform pan (24-25 cm) with baking paper and clamp the paper in place. Grease the sides of the springform pan. Gradually beat the butter with the sugar, salt, and whole eggs until very light and fluffy. Sift the flour, baking powder, and cocoa powder into the mixture and gently stir in alternately with the cream or milk until all the ingredients are well combined. Spread the batter into the prepared springform pan. Place the well-drained, thinly sliced pears on the batter and bake the cake at approximately 160°C on the middle rack with a fan oven for about 35 minutes. (Use a toothpick to test!) Allow to cool slightly, then spread the chocolate glaze on top and sprinkle with flaked almonds. Serve with whipped cream, if desired. The cake tastes delicious even when served lukewarm.
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