Italian pear and chocolate cake
A delicious, moist breakfast cake made with pear halves, chopped pears and also chocolate chunks. This is a yummy accompaniment with tea and coffee as well
Equipment
- Oven
Ingredients
- 1 cup wholewheat flour sifted
- ½ cup dark chocolate roughly chopped
- 3 pears
- 2 eggs
- ¾ cup maple syrup
- 1 tsp vanilla essence
- 75 ml milk at room temperature
- 100 ml olive oil or any flavourless oil
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Peel the pears, cut them in halves and core them. Chop three of these halves roughly and keep aside
- In a mixing bowl, sift together the flour, salt, baking powder and baking soda. Mix well
- In another bowl, whisk together the eggs, oil, maple syrup and vanilla essence, until light and frothy. Gradually add the flour and the milk and whisk until nothing looks dry
- Now, fold in the chopped chocolate and the pears. Pour this in a greased loaf tin or a cake pan and place the remaining halves of the pears on top. Gently tap the tin a couple times to release air bubbles
- Bake in a pre-heated oven for about 60 minutes, or until a skewer inserted in the centre comes out clean, at 180°C. Rest the pear cake for 5-10 minutes
- Serve your delicious Italian pear and chocolate cake dusted with icing sugar and cream. Enjoy!
Notes
- Use a melon ball to core the pears
- You can use sugar instead of maple syrup and also plain/cake flour instead of wholewheat flour
- I have used 70% dark chocolate for the recipe, however you could also use chocolate chips and/or a sweeter variety of chocolate
- 1 cup = 250 millilitres
- tbsp - tablespoon
- ml - millilitres
- tsp - teaspoon
- g - grams