Today I happened to see the photo of the pear and cinnamon cake I made a few weeks ago, and it immediately remembered how good it was, super soft and moist.
I turned to the fruit basket on the table and saw some pears so I immediately decided to bake a similar cake, but this time chocolaty.
So I made this soft chocolate and pear cake for you with hazelnuts to give a little crunchiness and melted chocolate at the end to decorate.
- 2 pears of which 80 g in puree;
- 160 g vegetable milk;
- 80 g sunflower seeds oil;
- 120 g soy yogurt;
- Pinch of salt;
- 90 g brown sugar;
- 100 g dark chocolate to melt;
- 240 g cake flour;
- 14 g baking powder;
- 4 g baking soda;
- 80 g chunks of dark chocolate;
- 25 g peeled hazeknuts;
- Melted chocolate to decorate.
1 – Heat the oven to 180 °C, static. To prepare the cake, wash the pears and dry them. Then peel them and then remove the stalk and base, cut them into quarters and remove the core with the help of a small knife. Blend one pear until you get a puree (about 80 g) while cutting the other pear into wedges to decorate the top of the cake.
2 – In a bowl, mix the liquids: milk, oil and yogurt with a whisk. Add the pear puree, salt and sugar and continue mixing, finally melt the chocolate in the microwave and add it to the dough. At the end add the powders: flour and bakings previously sifted together. Add half of the chocolate chunks and mix with a spatula.
3 – Pour the dough into the 20 cm pan previously lined with baking paper. Decorate with the pear wedges and add the remaining pieces of chocolate. At the end add the coarsely chopped hazelnuts.
4 – Bake the cake at 180 °C for 30 minutes, then lower the temperature to 160 °C and cook for another 20 minutes, check the cooking with a stick, if it comes out dry the cake will be ready.
5 – Let the cake cool before removing it from the pan. Then melt some chocolate and decorate the cake.
6 – Enjoy the cake with your friends and family.
STORAGE: The pear cake can be kept under a glass bell or airtight container for about 4 days.