Summary

Ingredients

• 175 g butter
• 175 g suar, brown
• 3 egg (s), size L
• 1 pinch (s) salt
• 150 g flour, handy
• 1 ½ teaspoon baking powder (tartar baking powder)
• 2 tablespoon cocoa powder, heaped
• 3 tablespoon cream or milk
• 1 small Can (s) pear (s) (Williams pears), drained
• Cake icing, chocolate
• Almond (n) (almond flakes)

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Instructions

1. Cover the bottom of a springform pan (24 - 25 cm) with parchment paper and clamp the paper. Grease the edge of the springform pan.
2. Gradually stir the butter, sugar, salt and whole eggs until very frothy. Sift the flour, baking powder and cocoa into the mixture and carefully stir in alternately with the cream or milk (briefly!) Until all the ingredients are well combined.
3. Spread the dough in the prepared springform pan. Place the well-drained pears, cut into thin wedges, on the dough and bake the cake at approx. 160 ° C on the middle shelf for about 35 minutes. (Chopstick sample!)
4. Let cool down a bit and then coat the top with chocolate icing and sprinkle with flaked almonds. Serve with whipped cream if necessary.
5. The cake tastes very good when it is lukewarm.