Pear and cocoa cake

The cocoa and pear cake is a dessert with a very classic combination, excellent as a snack or as a breakfast accompanied by your favorite drink. You can also serve it at the end of a meal by enriching it with a scoop of vanilla ice cream or with lightly sweetened whipped cream.

What do you need

210 g flour

3 eggs

150 g sugar

30 g unsweetened cocoa powder

75 g butter

80 g milk

1 teaspoon vanilla extract

1 sachet of baking powder for cakes

600 g pear (about 3 large pears)

1 pinch salt

Powdered sugar to taste

How to proceed

Beat the eggs together with the sugar with an electric mixer until they become light and fluffy. Melt the butter in a bain-marie or in the microwave and let it cool. Add it to the eggs, add the milk and mix again using the whisk, but at a reduced speed. Add the sifted flour and cocoa with the baking powder and a pinch of salt.

Peel a pear, cut it into chunks and add it to the mixture. Grease and flour a 22 cm diameter springform pan and pour the cocoa mixture into it. Also peel the remaining pears and cut them into slices arranging them radially on the cake with the finest part facing the center. Bake in a preheated oven at 175 degrees in static mode for about 45 minutes. Check that the cake is cooked correctly with a wooden toothpick and if necessary leave it in the oven for a few more minutes. Allow to cool then take out the cake and transfer it to a serving dish. When serving the cocoa and pear cake, sprinkle with icing sugar.