Urmeli's pear-almond-chocolate cake

Ingredients for 1 servings:

• 240 g flour
• 25 g dark chocolate pudding powder
• 8 g baking powder
• 80 g sugar
• 1 packet of vanilla sugar
• 1 large egg(s)
• 2 m.-sized pear(s)
• 1 tbsp lemon juice
• 2 tbsp rum
• 2 large eggs
• 1 pinch(s) salt
• 70 g sugar
• 20 g brown sugar
• 1 packet of vanilla sugar (Bourbon vanilla sugar)
• 200 g ground almonds
• 100 g dark chocolate
• 1 tsp cinnamon powder
• 1 pinch of clove powder
• 1 pinch of lemon peel
• 4 drops of vanilla flavor
• 4 m.-sized pear(s)
• 1 tbsp rum
• 3 tbsp, heaped blueberry jam

Instructions

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

Fruity, nutty and pleasantly chocolatey, perfect for autumn!

Line a 26 cm springform pan with baking paper, then grease and flour. For the base, combine the flour with the pudding powder and baking powder. In a large bowl, cream together the butter, sugar, and vanilla sugar until creamy. Stir in the egg, then add the flour mixture and use the whisk of the electric mixer to crumble everything into crumbs. Pour the batter into the springform pan and, using the small rolling pin, spread the dough evenly, pulling up an edge. A layer of plastic wrap between the rolling pin and the dough makes spreading easier. If you don’t have a rolling pin, spread it out with your hands. Place the pan in the refrigerator. For the almond mixture, finely chop the chocolate. Grate the pears, drizzle with rum and lemon juice, and chill. Preheat oven to 190°C (top and bottom heat). Peel the 4 pears for the topping, halve them, remove the core, cut several times into the bulge, drizzle with rum, and chill. Separate the eggs and beat the egg whites with salt and a dash of lemon juice until stiff peaks form. Whisk the egg yolks with the sugars until frothy, then add the almonds, chopped chocolate, cinnamon, cloves, lemon zest, and vanilla extract and mix everything well. Add the grated pears and mix well. Finally, lightly fold in the beaten egg whites and mix well with the mixture. Heat the jam slightly. Spread the almond mixture over the pastry case and smooth it out. Distribute the pears evenly on top and spread some of the jam over them. Bake on the middle rack for about 20 minutes, then spread the pears again with the jam and bake for another 30 minutes. Let the pan cool on the wire rack for 5 minutes, then remove the pan, let the cake cool completely on the wire rack, and sprinkle with powdered sugar.