I don’t know why, but autumn is a period that depresses me a little, probably because the days shortening, and that the bad time is over now. Good and it should also be said that this is where I take a year of more, even if I am still far from being a ages high �� . And yet, it is a season full of good products. The pears make this particular part, and with a little bit of good chocolate (or even many) it is a treat…

So I made this cake pear chocolate Sunday to cheer us on a bit of a grey room… It is simple to perform and the odors that have embalmed my kitchen were delicious, comforting… It will also be perfect for a Wednesday, no !?


Cake pear chocolate

Save Print Ingredients

  • 120 g of flour
  • 100 g of butter
  • 90 g of sugar
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 100 g of chocolate chips (here Valrhôna)
  • 50 g of powder of hazelnuts
  • 1 packet of yeast chemical
  • 2 large pears, fresh (or 3 small)
  • 1 pinch of salt

 

Instructions

  • Preheat your oven to 160°.
  • In a bowl, mix together the flour, yeast, sugar, and powder of hazelnuts. Stir in the melted butter and the eggs. Once everything is mixed, add the chocolate chips and pears cut into dice.
  • Mix gently so as not to crush the pears.
  • Pour into a buttered pan (22 cm diameter). Here, I used a mold kouglof-of-Home 24, a website full of pretty kitchen utensils.
  • Bake at medium high, and cook for 10 minutes at 160°, and then 40 minutes at 180°. Plant the tip of a knife into the cake to check for doneness. The blade has to come back out dry. If this is not the case, prolong the cooking 5 to 10 minutes.

 

Serve warm so that the chocolate chips are still melting, or leave to cool (personally I prefer). In order to give it a good turn out and that it is presentable to wait even 1/2 hour…

Written by Doc

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