User Manual

Cakes and small baked items, desserts and sweet dishes: 161
Moist chocolate cake filled with pears [Index: ] [Index: ]
MCRC00837950_BO_Schokoladenkuchen_m_Birnen_gefuelllt-014MCRC00838021_SE_Schokoladenkuchen_m_Birnen_gefuelllt-015MCRC00900737_NF_Schokoladenkuchen_m_Birnen_gefuelllt-015_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For around 15 slices
Cake tin 30 cm
SPONGE MIXTURE:
150 g dark cooking chocolate
50 ml milk
200 g butter, soft
350 g flour
1 pinch salt
3 tsp baking powder
30 g cocoa, sifted
100 g sugar
4 eggs
50 g yogurt
100 ml pear juice
2 ripe pears, around 160 g
GLAZE:
60 g sugar
100 g dark cooking chocolate
50 ml cream
20 g butter
2 tsp lavender
IN ADDITION:
Butter for greasing the tin
Flour for dusting the tin
Per slice
363 kcal, 44 g carbs, 18 g fat, 7 g protein
PREPARATION
1. Cut up the chocolate and place in a dish. Add the milk and melt the chocolate mixture in a water
bath. Add the soft butter and mix everything to produce a creamy consistency.
2. Place the flour, salt, baking powder, cocoa and sugar in a mixing bowl. Add the chocolate mixture,
eggs, yogurt and pear juice. Then mix the ingredients with a hand mixer or food processor, first on
the lowest setting and then fast on the highest one, to produce a smooth mixture.
3. Grease the cake tin and dust with flour.
4. Peel and halve the pears and remove the core. Cut the pears into wedges.
5. Add half of the mixture to the tin, arrange the pears in the middle, pour on the rest of the mixture
and bake as indicated.
6. For the glaze, heat the sugar with 3 tbsp water in a saucepan and reduce to a syrup by boiling.
7. Cut up the chocolate, place in a dish with the cream and butter and melt in a water bath. Mix the
syrup with the chocolate mixture and leave to cool.
8. Pour the chocolate syrup over the cake once cool and sprinkle with lavender.
Setting procedure:
Top/bottom heating
170 °C
Baking time: 50-55 minutes
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