Pear Chocolate Cake

Ingredients for 1 servings:

• 600 g pear(s), ripe, e.g. Williams Christ
• 4 tbsp lemon juice
• 3 tbsp maple syrup
• 100 g dark chocolate
• 160 g butter
• 3 eggs, size M
• 110 g sugar
• 1 tbsp vanilla sugar (I always use homemade vanilla sugar)
• 15 g cocoa powder, unsweetened
• 240 g flour
• ½ pkt. cream of tartar baking powder
• 80 ml cream or milk
• 70 ml egg liqueur
• 3 tbsp apricot jam

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

fine combination of pears and chocolate

Peel the pears, quarter them, and remove the cores. Cut them into thick wedges. Mix the lemon juice and maple syrup and pour over the pears. Cover the pears and place them in the refrigerator for about 30 minutes to marinate. Roughly chop the chocolate and melt it in a water bath over low heat. In the meantime, cream the room-temperature butter with the sugar and vanilla sugar. Gradually add the eggs, one at a time, and beat them with the cooled, soft chocolate until thick and creamy. Mix and sift the flour, baking powder, and cocoa powder. Using a wooden spoon, lightly stir the mixture into the chocolate cream, alternating with the cream or milk and the egg liqueur. Pour the batter into a lightly greased 26 cm springform pan lined with baking paper and smooth the surface. Spread the pear slices evenly and bake in a preheated oven at approximately 160 degrees Celsius (320 degrees Fahrenheit) for about 50 minutes. Please follow your oven’s instructions; every oven bakes slightly differently. Melt the apricot jam in a small saucepan over medium heat and spread it over the still-hot cake. Let the cake cool in the springform pan. Tip: I served this cake with whipped cream sweetened with maple syrup. Sprinkle a little cinnamon on top—it tastes absolutely delicious! 270 kcal per serving.