A wonderful and seasonal chocolate bread. Of course, it can be adapted for other fruits - sour cherries, cherries, apricots, bananas etc. - but pears are very suitable here and give a fresh note to the strong chocolate taste. If you are looking for a chocolate cake with an intense taste, moist texture and a bit dense, this is your recipe! My family enjoyed it with great pleasure, the pear chunks in the cake were the stars, so don't ignore them.
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In a bowl combine chocolate broken into chunks and butter.
Melt on a bain marie or in the microwave for 2 minutes, stir until smooth and without lumps.
Allow to cool slightly until the rest of the ingredients are ready.
Now, in a separate bowl mix 150g of flour with a little salt and 1 sachet of baking powder (10g).
In a bowl, beat well 2 eggs with 100g of sugar and vanilla essence.
Add the yogurt and stir.
Stir in the melted chocolate mixture, mix well.
Add the flour with salt and baking powder, mix well until smooth and not lumpy.
Cut the pears into medium cubes (I left the peel on) and add them to the mixture.
Mix everything well with a spatula or spoon.
Pour batter into a cake tin lined with baking paper, if you have a silicone shape skip the paper.
Bake for 40 minutes in the preheated oven at 180 degrees C.
Use the test with a dry toothpick before removing from the oven.
Allow to cool completely, then remove from the pan and portion.
You may garnish with a little powdered sugar, if you wish.
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