The pear and chocolate cake is a great classic, the one that is never missing on cold evenings, even now that spring is late in arriving! The juicy pears that sink into a chocolate mixture, the crunch of toasted walnuts and the enveloping scent make this cake unique! Wash and peel the pears, cut 3 into cubes and 1 into thin slices. Melt the Modica chocolate in a bain-marie (or microwave).
Mix the eggs and sugar together until light and fluffy. Add the sifted flour, baking powder, extra virgin olive oil, melted Modica chocolate and diced pear. Pour the mixture into a cake tin lined with baking paper and arrange the pear slices in a radial pattern on the surface of the cake. Bake in a preheated oven at 170° for 40 minutes.
4 Kaiser pears
200 gr. Flour type 00
150 gr. Caster sugar
80 gr. extra virgin olive oil
250 gr. Modica chocolate with nuts
1 sachet of baking powder for cakes