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Arrange the pear slices at the bottom of the prepared mold, overlapping them slightly. Sprinkle them with a thin layer of caster sugar (about 1 tbsp) to caramelize slightly during cooking.
3. Melt the Chocolate and Butter
In a glass bowl, melt the 200 g of dessert chocolate and the 150 g of butter in the microwave. Heat in 30 second intervals to prevent the chocolate from burning. Mix well until smooth and glossy.
4. Making the Batter
In another bowl, crack the 4 eggs. Add 195g sugar and the seeds from the vanilla pod (split the pod and scrape out the inside). You can also substitute vanilla extract if necessary.
Whisk the mixture vigorously using an electric or hand whisk until pale and fluffy, about 3 to 5 minutes.
Then add the sifted flour and baking powder, stirring gently to avoid lumps.
Pour in the 3 tbsp milk to soften the batter, then mix again.
Add the melted chocolate mixture and mix until smooth and lump-free.
5. Assembling the Cake
Gently pour the batter over the pear slices in the tin. Use a spatula to spread the batter evenly over the entire surface, making sure to cover the pears well.
6. Baking
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Place the pan in the preheated oven and bake for about 35 to 40 minutes. The cake should be golden brown on top. To check if it is done, insert a toothpick in the center; it should come out slightly moist but not raw.
If the top browns too quickly, cover it with a sheet of aluminum foil while baking.
7. Cooling and Unmolding
Let the cake cool in the pan for at least 10 minutes. Then, carefully unmold it by turning it over onto a serving plate.
Let it cool completely at room temperature. This will allow the flavors to fully develop and the cake to obtain an ultra-melting texture.
Tasting
This cake can be enjoyed warm or at room temperature, plain or with a scoop of vanilla ice cream, light whipped cream or chocolate sauce for the most gourmet. Each bite offers a perfect harmony between the sweetness of the pears and the intensity of the dark chocolate.
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