Cake with bitter chocolate and pears
Instructions
Grease and flour a mold to safe 2 litres capacity.
Whip the egg whites of 2 eggs well with a soda snow pizzichino of salt.
Finely chop the chocolate and melt in a Bain-Marie.
Peel the pears, deprive of cored and cut it into cubes that will pass in 3 tablespoons of flour.
With electric mixer beat the softened butter with sugar until creamy and swollen mass; Add one at a time the 5 egg yolks, then the melted chocolate, 200 g of sifted flour, the egg whites until foamy and then floured pears.
Mix everything gently and then pour it into the mold box and pass in the oven at 180 degrees for already an hour: before churning out try cooking with a stick of wood in the Centre of infilzandolo; If it comes out dry, the ' cassette ' baked, remove from pan and on a wire rack and allow it to cool thoroughly before serving.
NB.
This cake keeps fresh for several days if you keep in the fridge wrapped in a sheet of plastic wrap.
Ingredients and dosing for 8 persons
- 500 g of pears (about 2)
- 150 g of bitter dark chocolate
- 200 g of flour
- 150 g of butter
- 150 g of icing sugar
- 2 eggs
- 3 egg yolks
- 1 pinch of salt
- For the mold:
- Flour
- Butter