Pear and chocolate cake is a classic of my bakery recipes.
I love the combination of chocolate and pears. The lightness of the brown rice flour (gluten-free) fits perfectly with the rest of the ingredients. Rum enhances the flavor of the raw chocolate. Pears break the bitterness of the chocolate with their sweetness and make this delicious cake pleasantly moist.
Pear and chocolate cake: Ingredients
2 large eggs
75 g (3 oz) raw honey
100 ml (3 ½ fl oz) plain yogurt
75 ml (3 fl oz) mild extra virgin olive oil
100 ml (3 ½ fl oz) melted dark 70% chocolate
50 g (2 oz) melted dark 80% chocolate
1 tbsp rum
200 g (7 oz) brown rice flour, sifted
15 g (½ oz) organic baking powder
Pear and chocolate cake: Method
- Preheat the oven to 180°C (350°F/gas 4).
- Whip the eggs with the honey. Add the yogurt, olive oil, and melted and cooled chocolate.
- Add the rum. Mix the flour with the baking powder and add it to the batter, stirring from the bottom upwards. Pour into a mold, oiled and floured (or lined with parchment paper).
- Wash, core and cut the pears in half and arrange over the top of the cake.
- Bake for 35–40 minutes.