Chocolate pear cake

Ingredients for 1 servings:

• some butter for the mold
• some flour for the mold
• 1 can pear(s) (850 ml), drained
• 150 g dark chocolate coating
• 4 eggs
• 125 g butter, soft
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 50 g cornstarch
• 1 tbsp cocoa powder
• ½ pack of baking powder
• 3 tbsp milk
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

with meringue

Preheat the oven to 150°C (fan-assisted). Grease a 26 cm springform pan with butter and dust with flour. Drain the pears. Roughly chop 100 g of chocolate coating, place it in a metal bowl, and melt it in a hot water bath. Let it cool for 5 minutes. Separate 2 eggs. Cream the butter with 100 g of sugar, vanilla sugar, and salt. Gradually stir in the melted chocolate coating. Stir in the 2 egg yolks and 2 eggs one at a time. Mix the flour with the starch, cocoa, and baking powder and briefly stir in alternately with the milk. Spread into the springform pan. Place the pear halves, curved side up, on the dough, press in gently, and bake in the preheated oven for 30 minutes. Beat 2 egg whites with a pinch of salt until stiff peaks form. Gradually add the 125g caster sugar and spread it in a wave-like pattern over the hot cake, leaving a 1cm border. Bake for about 25 minutes, or until the meringue is golden brown. Let the cake cool in the pan on a wire rack. Roughly chop the remaining 50g chocolate coating, place it in a metal bowl, and melt it in a simmering water bath. Drop it onto the cake with a spoon and let it dry. Dust with powdered sugar.