John Myers
Pear and Chocolate Eggnog Cake
The perfect pear and chocolate eggnog cake recipe with a picture and simple step-by-step instructions.
- 600 g Pears
- 4 tbsp Lemon juice
- 3 tbsp Maple syrup
- 100 g Dark chocolate
- 150 g Butter or margarine
- 3 Pc. Eggs
- 120 g Sugar
- 1 packet Vanilla sugar
- 15 g Cocoa powder
- 250 g Flour
- 2 tsp Baking powder
- 100 ml Advocaat
- 60 ml Milk
- 4 tbsp Apricot jam
- Peel the pears, cut into wedges and drizzle with lemon juice and maple syrup. Put aside.
- Melt the butter and chocolate in a saucepan over low heat and then let cool down a little. Whisk the eggs, sugar, vanilla sugar and the butter-chocolate mixture together well. Mix the flour, baking powder and cocoa powder and stir briefly into the dough, alternating with the milk and egg liqueur.
- Pour the dough into a springform pan (26 cm diameter) lined with baking paper and fan-out with the pear slices. Bake at 175 degrees (or convection 160 degrees) in a preheated oven for about 50 minutes.
- Brush the warm apricot jam on the cake while it is still warm.
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